May 14, 2008 § Leave a comment
On Saturday, May 10, 2008, I headed to the Lane County Farmer’s Market to check out what was available, and to pick up a Yacon start (previously discussed here).
I also picked up a green and purple tomatillo with the intent of making some good salsa verde this summer.
I checked out the consignment booth and found a large quantity of asparagus. I just couldn’t resist and had to buy two bunches. I like it steamed with garlic or lemon. I used part of one bunch to freshen-up a can of Cambell’s Cream of Asparagus soup (also adding about a tablespoon of fresh garlic and precooking the asparagus in the pot before adding the soup mix and milk). But my real desire was to make a fresh asparagus quiche using my farm-fresh eggs.
1/2-3/4 cup milk
1/2-1 cup grated sharp Tillamook cheddar cheese
2/3 lb or 2 cups asparagus cut into 2-3 inch sections
3 Tbs chopped garlic
1/2 cup butter/shortening
1 Tbs apple cider vinegar
3 Tbs cold water
1 1/2 cup whole wheat pastry flour (Bob’s Red Mill)
1/2 tsp baking powder
*Preheat oven to 350 F
*Mix crust ingredients together, cutting shortening or butter with pastry blender or knife.
*Add sifted whole wheat flour and baking powder, cut together until “crumbly.”
*Add water, vinegar, and egg and blend well. Use hands to shape dough and mix ingredients well until smooth
*Place dough on floured surface and roll out to round shape
*Place in 12″ diameter springform pan, pressing dough to edges and ensuring uniform coverage (remove excess dough that is higher than the edge of the pan, and use it to fill in the gaps left in other areas)
*Place crust in oven and bake for 15 minutes
*Beat eggs with milk in bowl
*Place chopped asparagus in crust
*Sprinkle chopped garlic over it and cover with grated cheese
*Pour in egg/milk mixture, and try to make sure that the egg batter completely covers filling ingredients
*Place in oven and bake at 350 for 1 hour
*Cool for 15 minutes and then remove from springform pan, or place in refrigerator and serve cold