Asparagus Quiche

Hello all!

Today, I have a wonderful recipe that I would love to share with you.

Would you believe it if I told you I actually didn't get this recipe from Pinterest?!

That's right, I got it the old fashioned way...from a friend!

Well, actually it was a stranger to me, but a friend of my Nana's.

 

To make a short story long,

a couple months back I was staying with Nana while she was going through the worst stages of recovering from a bad car accident.

Her loving and supportive church family was fast and furiously filling her fridge and freezer with meals while she was out of commission.

One of those yummy dishes was a heavenly quiche...I exaggerate not!

Nana and I swooned over it as if it were a delectable three layer cream-cheese, chocolate chip cookie dough, peanut butter pie (which, if you actually have a recipe for...I'd love...)!

It was wonderful.

 

Through a series of phone calls and asking around,

we finally got our hands on the recipe!

And made it immediately.

 

I have since made it twice...and to be honest, it doesn't taste as outstanding as that first gift quiche did, but it is wonderful none the less!

I can promise you one thing though, I intend to make this as many times as necessary until I attain perfection...and then I'll make it even more.

 

So without further ado, I give you...

 

Asparagus Quiche

 

 

 

*9 eggs

1 1/4 cup half and half

1 tsp. seasoning salt

1 c. sharp cheddar cheese, grated

1/2 c. Parmesan cheese, grated

1/2 c. Monterey Jack cheese, grated

2 green onions, chopped finely

*1/2 to 1 c. chopped meat (turkey ham, bacon, ham etc.)

1 can asparagus, large spears

2 9-inch deep dish pie crusts

paprika, optional

parsley, optional

salt and pepper to taste

 

 

Beat eggs.

Whisk in half and half and seasoning salt. Salt and pepper to taste.

Stir in cheeses, green onions, and meat of your choice.

Drain and chop asparagus, fold into egg mixture.

Pour into frozen, unbaked pie crusts.

If desired, sprinkle lightly with paprika and parsley.

Cover crust edges with tin foil to avoid over cooking.

Bake at 375 degrees for 45 minutes.

 

Yields 2 9-inch pie quiches

 

My Notes:

*The original recipe called for 6 eggs- but it didn't fill the crusts, so I used 9 the next time and it turned out great.

** The original recipe called for chopped ham- the original cook said she used Hormel's Virginia Ham lunch meat and chopped it into bits. However, we have a ham allergy in my family, so we used turkey ham the first time and turkey bacon the second. Both tasted great!

Also- the first time I sprinkled paprika and parsley on top, but the second time I omitted it.

Just play around with what you want.

 

 

I hope you enjoy this recipe as much as I did!