Asparagus & Blue Cheese Quiche
The first official produce of the season has arrived here on the farm, though I did not grow it myself! Our field is just now starting to show signs of life with sprouts of salad mix, arugula, radishes, kale, peas, rutabagas, and more. It’s exciting to watch and see the other gardens on our road fill with similar sprouts of green. No, we are on schedule but vegetables in the field are fairly nonexistent right now in Iowa. I bought the beautiful greens for this dish at our local farmer’s market from our neighboring vendor, Morning Glory Farm, and the asparagus is currently for sale in our Country Store from our friends and neighboring farm! We are loving being able to open our farm store to the community so that other small farmers like us may share their crops here too, and our customers can enjoy local food that they can ask questions about. It’s been an extremely eye-opening and beautiful thing so far. So thankful for this community!
I decided to whip up my first 2019 seasonal and fresh dish! This quiche was absolutely divine. Maybe it’s just because I know where those amazing veggies and eggs came from. The combination of asparagus, mushrooms, and blue cheese is so flavorful and rich.
Ingredients + Recipe |
2 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1/2 lb pork sausage
1/2 cup mushrooms, sliced
1 cup asparagus, chopped
handful of spinach and arugula, stems removed
pinch of thyme, salt, and pepper
1 cup blue cheese
1/2 cup heavy cream
1/2 cup shredded mild cheddar cheese or gruyere
1. Make your pie crust. Blind bake before filling and set aside.
2. Preheat your oven to 375.
3. In a skillet, heat the olive oil and cook the garlic, onion, mushrooms, and pork sausage until the onion is translucent and the pork is cooked through, about 5-7 minutes.
4. Add the asparagus and cook until soft and easily pierced with a fork, about 6-8 minutes.
5. Toss in the spinach and arugula and cook until wilted. Sprinkle with thyme, salt, and pepper to taste.
6. Remove from heat and stir in the blue cheese until melted. Set aside.
7. In a medium bowl, whisk together the eggs and heavy cream and season with salt and pepper to taste.
8. Brush the pie shell with a bit of egg and milk. Fill with the asparagus mixture and slowly pour the gg and cream mixture over the top. Adjust the filling to remove air bubbles.
9. Bake for 15 minutes and remove from the oven. Sprinkle the 1/2 cup of shredded cheese over the top.
10. Return the quiche to the oven and bake for another 35-40 minutes or until the center is set and no longer wobbles.
11. Let sit for at least 10 minutes before slicing to allow it to settle.
I would highly recommend this dish to welcome in the first harvests of spring this season! I love making quiche. It’s one of my favorite dishes to make when I am hosting guests over at the farm. It’s always a winner! Pair this meal with a simple brothy soup or roasted potatoes.
I hope to share more sources like this throughout my 2019 seasonal recipes! Now to find some super small and local specialty cheeses and dairy…