Family Food: Asparagus and Truffle Cheese Quiche

by Serena Norr

Growing up, quiche was something of a staple in my house. Every week (yes every week) my mom would make a spinach and Swiss cheese quiche and we would go through a pie in one evening – it was that good. What I also didn’t realize at the time was that it is also so easy (and not to mention) quick to make.

Recently, I’ve had a hankering for this baked egg pie-like dinner with my own slant. To make things even more interesting, I decided to put my slant on the family fav by adding Italian truffle cheese from Trader Joes (if you haven’t tried this, I insist you leave your computer now and go to TJs), asparagus and of course, eggs. When it was all said and done, dinner was ready in 45 minutes. Now with a toddler who says, “no like it” to everything green, I was asking for trouble and pretty much got what I expected: she didn’t eat the green portion aka the asparagus. But, I am happy to report that she was digging into the rest of the quiche and asked for more. For me, this was really important since she trying different flavors, as well as diverted (a bit) from our standard fish or chicken or tofu-like dinners. As she is getting older (ok she is only two and a half), but making sure she tries new food and food combinations is number three on my priority list (controlling fits being number one and potty training ranking at number two) and something I enjoyed (so) much as a kid is an exciting way to start. Hope you enjoy!

Asparagus and Truffle Cheese Quiche
Ingredients:
5 eggs
1 cup of organic reduced fat milk
* ¼ of a cup of truffle oil cheese (cut into small squares)
* 15 (or so) stalks of asparagus
Fresh Herbs (basil, sage and thyme)
Jiffy piecrust
1 teaspoon of minced garlic
Pinch of sea salt
Pinch of pepper

*Choose any veggie or type of cheese that your family loves. This combo worked really well, but the beauty of quiche is that you can mix up the ingredients to vary up the recipe.

Directions:
Preheat the oven to 375 degrees. Start by making the crust. I cheated a bit and used a package of Jiffy where I simply had to had water and some flour; you can also make your own crust with this recipe or this one. Once the crust is made, place it in the oven for five minutes to pre-cook. In a bowl, add the eggs, garlic and milk and beat together. Cut up the asparagus, cheese and fresh herbs and add to the bowl, along with salt and pepper. Take out the crust (be careful!) and slowly pour the liquid into the pan. Place in the oven and let cook for 35-45 minutes, checking on the quiche. In general, it is done if you place a fork through the quiche and it comes clean. Enjoy!

A Brooklyn-based writer and mom of two, Serena Norr created her original blog Seriously Soupy as a way to learn more about soups and to experiment with new ingredients. She also writes about healthy living and lifestyle topics on her blog Mama Goes Natural.

 

 

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