Today seemed like a perfect day for creating a new recipe. And as recipes go, quiche is of the easiest to get creative with. You have a basic base of ingredients, and then you just change it up as you like (according to what is in the refrigerator). In true Nisly style, I didn’t want to make a wasted trip to the store. So I took inventory of my veggie drawer. And there I found the makings of today’s recipe. I made a crustless version for my low carb loving hubby. But you could easily put these ingredients in a pie crust.
1/2 cup heavy cream
3 tb butter, softened, plus extra for the pan
10-12 large asparagus stalks, ends removed
4 large pieces of sun dried tomatoes, minced
6 baby bella mushrooms, sliced
1 leek, white part only, sliced and separated into rings
wedge of parmesean cheese for shaving
Slather the bottom of your favorite deep dish pie plate with softened butter. Cut the asparagus into bite sized pieces and spread over the bottom of the pie plate. Layer with mushrooms and leeks. Shave pieces of parmesan as thinly as possible, layering over the top of the pie. Top with the minced sun dried tomatoes.
Whisk together the eggs, cream (pour a little more if you’re daring), and butter. Pour the ingredients over the vegetables. Sprinkle the top of the quiche with a little kosher salt. You’ll want to add salt before baking, because salt just doesn’t stick to baked eggs. Add a dash of freshly ground pepper and you’re all set.
Back at 350 for about 45 minutes. I do a “shake test” with my quiche. Know what I mean? If you move the rack a little in the oven, and the center of the quiche sort of jiggles around, it’s not done. If the top of the quiche is browning too quickly, just cover with foil.
You can get creative with this. You just need a couple key ingredients: eggs, cream (or 1/2 and 1/2), butter and cheese. From there, it’s up to your imagination.