Casual, Carefree Dill: Asparagus Quiche


| June/July 1998





Serves 4

The nutty bite of Gruyère cheese blends well with dill and asparagus. Try this quiche for a Sunday brunch. It is delicious hot, warm, or cold.

• 1 nine-inch unbaked tart shell 1/2 pound fresh asparagus
• 3 eggs
• 1 1/2 cups half-and-half
• 2 ounces Gruyère cheese, grated
• 3 tablespoons minced fresh dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Preheat the oven to 425°F.

2. Line the tart shell with pie weights or prick with a fork and bake for 7 minutes, or until barely set and faintly golden. Transfer it to a cooling rack and remove the weights. Reduce the oven temperature to 350°F.

3. Trim off the woody parts of the asparagus stalks. Steam the stalks over boiling water for 3 minutes, or until barely tender. Drain immediately, then chop coarsely.





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