Makes 2 quiches (6 wedges/quiche)
Spring is beginning to make her presence known here in NYC. We’re not talking sandals and sundresses yet, but at least you can ditch a layer and feel a bit of sun on your back, and at this point, that feels pretty awesome!
In celebration of the longer days, here’s a recipe that celebrates the season. It’s also super green, so it’s perfect for St. Patrick’s Day parties! An Easter brunch would also benefit from this satisfying vegetarian dish.
NOTE: I’ve written this recipe for 2 quiches because the pie shells I use always come in twos, and it’s the same amount of work to make two as it is to make one. Plus, they freeze really well if wrapped tightly in foil. If you only want to make one, simply halve the recipe.
- 2 tablespoons grated Parmesan cheese
- 2 (9-inch) frozen whole-wheat pie shells
- 10 large organic eggs
- 1 cup organic 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup manchego cheese, grated
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 pound asparagus spears, cut into 1-inch pieces
- 1 cup baby kale
- Preheat the oven to 375°F.
- Sprinkle the Parmesan over the bottom of the pie shell; set aside.
- In a large bowl, whisk the eggs together. Add the milk, salt, pepper, nutmeg and cheese and whisk again. Set aside.
- In a large saute pan, add the oil and heat over medium-high heat. Add the onion and sauté for 4-5 minutes, until golden. Add the asparagus and sauté for another 5 minutes, until bright green. Allow to cool slightly, then add the asparagus and onions to the bowl with the egg mixture.
- To each pie shell add 1/2 cup of the kale. Evenly divide the egg-asparagus mixture between the pie shells. Place quiches in the middle of the oven for 40 minutes, until the egg is set and the top is slightly golden. Cut each quiche into 6 wedges and serve.