(from 1,000 Vegetarian Recipes)
Makes: one 9-inch quiche; serves: 6
Pastry for one 9-inch pie (see one possible recipe below), or one
9-inch frozen deep-dish crust
1 tablespoon butter or margarine
1.25 cups chopped fresh asparagus (1/4-inch pieces)
1/2 cup chopped onions
1 cup shredded Gouda cheese (or Swiss)
1.5 cups milk
1/4 cup snipped fresh dill, or 1.5 teaspoons dried dill weed
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper
[1. Preheat the oven to 425F. Weigh down the pie crust (rolled
and in pan) with dried beans or pie weights so crust won't rise
and bake for 10 minutes, then remove weights and cool.]
(note: I skipped this step and used an unbaked crust.)
2. In a medium skillet, melt the butter or margarine over medium-high heat. Add the asparagus and onions; cook, stirring, until onions are transparent, about 3 minutes. Sprinkle the cheese into pie shell; add the asparagus and onions and toss gently to combine.
3. In a large bowl, beat eggs; stir in remaining ingredients. Pour into pie shell.
4. Reduce oven temperature to 350F. Bake 50 minutes or until knife inserted in center comes out clean. Cool on rack 5 minutes before slicing.
Crust for Quiche
(Try to work quickly so ingredients stay cold.)
Cut together 1 cup flour (4/5 white plus 1/5 whole wheat is nice) (that's approximate, of course) and 1/3 cup cold butter. Use a pastry cutter or two forks, or a food processor fitted with a steel blade.
When the mixture is uniformly blended, add about 3 Tbs. cold buttermilk (or water. But buttermilk really. Specialness is worth it.) ~~or enough so that mixture holds together enough to form a ball.
Chill the dough at least one hour before rolling it out.
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