You'll need one recipe of the pate brisee
1 pound asparagus washed and trimmed
1 tablespoon butter
1 medium onion peeled and diced
3 jumbo eggs
half cup heavy cream
three quarters cup swiss cheese.
salt and pepper to season.
First cook the pie shell blind (baked with sheet of foil then filled with rice or dried beans)
cook asparagus in boiling water for 2 minutes. remove and pat dry.
saute onion in butter. When transparent add asparagus and continue sauteing until asparagus are soft to a prod from a fork.
In mixing bowl whisk eggs, cream and half cup grated cheese. Add asparagus mixture then pour into pie shell. Sprinkle remaining cheese on top. Place on cookie sheet and bake at 375 degrees until golden brown and puffy (about 40 mins)
You could also substitute a frozen pie crust to speed things up, but it won't be as good!
I also add crumbled bacon to this sometimes. Any other suggestions?
This is Day 9 of my month of French fun... my countdown to Naughty in Nice on Sept 6th.
Add your comments for a chance to win a fun French prize!
A friend, recently returned from France, taught me how to make quiche but my husband wouldn't eat it. Time to try again. Thanks.
ReplyDeleteYour site won't let me post with my Google i.d., it keeps throwing me out to the blogspot home page. Sigh.
ReplyDeleteAnyway, my comment that would have come through was about eating in Paris on an impoverished grad student budget (for only 3 days, though), which was mainly coffee/croissant for breakfast, yoghurt in a park for lunch, and the smallest cafe meal I thought I could order (barely reading the French menus) without offending the chef, in the evening.
Not much of a sample of the cuisine, especially since I don't remember the evening meals at all.
One can always hope for a return trip, and a larger budget.