ecoLIVING London

When asparagus is in season, this is one of my faviourite recipes. I eat it with the pie shell on my free day or without the shell (as a frittata) on the days that I am on plan. I used a good quality store bought pie shell in this photo, but I have been known to make the crust from scratch on the days when I have more time (do whatever works for you). 

I've been told that I cook like the french (i.e. no set measurements... little pinch of this, little pinch of that), so hopefully you will be able to follow the whimsy that is this recipe:). 

INGREDIENTS:
- 1 Onion, sliced into 1/4 ringlets, then cut into half moons
- 3 Garlic Cloves (last year) or Garlic Scapes (this year), minced
- Asparagus (12-16 Stalks), woody ends trimmed off
- 5-6 Eggs, lightly beaten 
- Blue Cheese, fresh and crumbled 
- Pie Shell (Optional)
- Butter

DIRECTIONS:
Place empty pie shell in the over at 350 to bake for a few minutes before adding mixture. While pie shell is prepping - place butter in a skillet and melt over low heat. Add onion and sautee low and slow until onion turns golden brown. Add garlic and sautee for a minute or two more. Once carmelized, take mixture off the heat and set aside. Take pie shell out of oven and line bottom with trimmed and washed asparagus spears. Add the onion/garlic mixture over top of the asparagus. Mix 5-6 eggs (depending on size) and pour mixture into pie shell over asp/onion/garlic. Crumble blue cheese over top. Bake at 350 for 45-60 minutes depending on your over (until egg mixture is cooked through and quiche has browned on top).  

Serve it with a side of mixed baby greens in a balsamic/olive oil dressing (as seen in the photo above). Sea salt and fresh cracked black pepper to taste. 

Then, let me know how it turns out for you... 

Tiffany Roschkow is the Founder and Executive Director of ecoLIVING London. She can be reached via email attiffany [at] ecolivinglondon [dot] org">tiffany [at] ecolivinglondon [dot] org.