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Seasonal asparagus mixed with light and lemony flavor makes this quiche stand apart from the others.
- ¾ cup red onion, diced
- 1 Tablespoon butter
- 1 bunch asparagus, tough ends removed
- ½ tsp. lemon zest
- 1- 9 inch pie crust
- 1 cup half and half
- 4 eggs
- ¼ teaspoon dried basil
- pinch of salt
- freshly ground pepper
- 1 cup rumiano organic jack, shredded (approx. 8 oz)
Sauté the red onion in butter until soft and slightly caramelized. Combine eggs, basil, salt, lemon zest and pepper, whisk well in medium sized bowl and set aside. Steam asparagus until crisp tender, cut into bite size pieces and set aside 8 tips approximately 2” long to garnish the top of the quiche. Spread half of the cheese on the bottom of the pie shell. Layer in asparagus pieces and top with remaining cheese. Pour in egg mixture and arrange reserved asparagus tips on top in a sunburst pattern. Place in pre-heated 450°F oven and after 15 minutes, turn oven down to 350°F and continue to bake until firm about ½ hour. Let rest for 15 minutes before serving.
Over the top swap - Rumiano Organic Jack for Schoch Family Farmstead Monterey JackRecipes Home
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