This recipe is from a Milk Calendar, probably from sometime in the late 1980s. The calendar was distributed in the Saturday Toronto Star every December. I remember that it was a treat to see the large colour photos of the recipes, all of which included milk or a milk product. Now that asparagus season is here, it’s a perfect time to make this quiche.
Pie shells: I have not had very good experiences making my own pastry, so I buy frozen pie crusts in the grocery store. I do have a dream though… someday I will make a proper pie crust.
Cheater's pie crust.
Getting ready to dice the onion.
Beautiful frond of dill.
Dill and double-bladed mezzaluna.
Grated cheddar cheese.
Nutmeg and grater.
Asparagus, cheddar, onions and dill, loaded into the pre-baked crust.
The first ever whatfoodimade action shot:
Egg and milk added to asparagus, cheese, dill and onions.
Ready to bake.
What You Need
1 10 or 11-in partially baked pastry shell
1 tbsp Dijon mustard
2 tbsp butter
1 onion, finely chopped
1/4 cup finely chopped fresh dill or 1 tsp dried
1 lb cooked asparagus, coarsely chopped
1 1/2 cups grated Old Cheddar cheese
2 egg yolks (or 1 additional egg)
1 1/2 cups milk
1 tsp salt
1/4 tsp pepper
Nutmeg and cayenne, to taste
What To Do
Preheat oven to 375° F. Brush partially baked pastry shell with mustard. Reserve.
Melt butter. Sauté onion until tender but do not brown. Combine onion with dill, asparagus and cheese. Spoon evenly into pastry shell.
Beat eggs with yolks or additional egg. Add milk, salt, pepper, nutmeg and cayenne. Pour mixture over asparagus and cheese. Bake 35 to 45 min or until just set. Cool 10 min before serving.