Spring is the season of Asparagus and they are of abundance! It is hard to come by in Malaysia and if they do, they are very expensive. So I feel rather lucky to be in this country where I can consume as much as I want when they are in season.
I love the versatility of asparagus – stir fry, grill, oven and recently I discovered the use of it in quiche or tartlets.
I am an avid reader of Kevin’s blog; Closet Cooking. One day, I came across one of his old post
in the attempt to search for lunch ideas using asparagus. Coincidentally I had left over Gruyere cheese so that really helped.
I made my own pie crust instead of the recipe from his blog. I also had bacon so I pan fried and add them into the pie fillings.
Original recipe from Closet Cooking. Adapted and amended my version as below:
1/2 pound asparagus (cut into 1-inch long pieces)
4 pieces of rindless bacon (pan fried them until crispy)
1 prebaked pie crust or tart shell (I made my own pie crust using recipe from Taste.com.au, here
6 ounces Gruyère cheese, grated (1 1/2 cups)
1/2 cup heavy cream
1/2 cup milk
pepper to taste
- Boil the asparagus, until just tender. Season with salt.
- Sprinkle half of the cheese over the pie crust followed by the asparagus, then bacon.
- Sprinkle in remaining cheese.
- Mix the eggs, cream, milk and pepper in a bowl and lightly whisk until smooth.
- Pour the mixture over everything.
- Bake in a preheated 375F or 180C oven until golden brown and set in the center, about 30-35 minutes.