Sunday, May 11, 2014

Asparagus and Pancetta Quiche

We sure have enjoyed asparagus several times and continued to get it each week from the farmers market. We steamed it. We roasted it. We put it in pastas. I wanted to try something different and since I also had some extra homemade pastry, I decided to make a quiche. I referenced the Martha Stewart Everyday Food recipe for Asparagus, Leek and Gruyere Quiche, but adapted it a little by adding pancetta and I used scallions instead of leeks.


I took off the tough bottom of the asparagus spears, cut it on a diagonal in small pieces and sauteed it with the pancetta, garlic and onion. I could have stopped smelled so wonderful.

I rolled out my pastry and placed the asparagus mixture in the crust on top of a layer of Gruyere cheese.

I mixed the egg and 1/2 and 1/2 together to pour on top of the asparagus mixture.

After baking for about an hour (and wonderful smells wafting through the house), our quiche was ready to take to our picnic in the park. 

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