Boots & Badges
Letterwerks Sign City
"Where Fillmore County News Comes First"
Online Edition
Saturday, December 10th, 2016
Volume ∞ Issue ∞

Crustless Asparagus Quiche

By Jeanette Schmidt

Fri, Mar 21st, 2014
Posted in All Columnists

When I started to write this, it was a beautiful day at the end of February…one of the few above zero with no wind or snow!! I decided to dust off my X-country skis and try out the snowmobile trail in the ditch, made especially for me. As I’m sailing down the ditch, (sure I am) my neighbor opened the window and shouted out that my skiing looked like a gold (it was right during the Olympics)…at least I stayed upright! This was the winter we savored any nice day because the next day a blizzard could blow in...and it did!

Now we’re nearing the end of March…the Vernal Equinox has come and gone and the skyscraper tall snow drifts along the roadside have melted down so we can see over them once again! Winter is finally letting go. When we step out the door a warm wind blows, we hear the happy sounds of spring and also the smell of spring is in the air. The seasons are changing, which is one of the best parts of living here. (I sure hope the robins don’t need three snows on their tails for spring to actually come.)

With the new flower and seed catalogs arriving daily, it’s a perfect time to sit down with a cup of coffee and page through them, dreaming of the first day that we will actually be able to get out and dig in the dirt.

But first things first…we have to take inventory of what is left in the freezer from last summer….my husband is a firm believer in depleting all of last years frozen produce before the new garden starts to grow. Since asparagus is the first to peak out of the ground and give us the first taste of spring, the frozen asparagus will be the first to go. I have the perfect recipe in which to use asparagus….a crustless asparagus quiche. It is perfect for a brunch…easy and soooo delicious.

Crustless Asparagus Quiche

2 C shredded Swiss cheese

salt, pepper,

½ C half & half

½ C mayonnaise

3 eggs

2 T flour

½ tsp. seasoned salt

1/8 tsp. pepper

1/8 C dried onion

1 C diced ham

1 C diced asparagus – fresh or frozen (thawed)

Mix eggs, half & half, mayo, flour and onion with mixer. Stir in cheese, asparagus and ham. Spray 9-inch pie plate to prevent sticking and pour mix into pie plate. Bake at 350 degrees for 30-35 minutes or until knife comes out clean when tested.

Yield: 6-8 servings

No Comments Yet. Be the first to comment!

Your comment submission is also an acknowledgement that this information may be reprinted in other formats such as the newspaper.

Foods Weekly Ads
Studio A Photography