Asparagus, Green Onion and Goat Cheese Quiche

Alright, if you like asparagus this is the quiche for you. Jason and I visited the farmers market last weekend and found delicious local produce and goat cheese perfect for this dish. There was no local asparagus, but we did find green onions and goat cheese which were used for this dish. I can not say enough about how fabulous this quiche is. Really, this is the best quiche yet!!!

I did make a couple minor changes from the printed recipe - I used a pre-made pie crust rather than fixin' up my own and I added a small amount of white cheddar cheese.

I served this with a side of temphe and corn.

Asparagus, Green Onion and Goat Cheese Quiche (modified from April 2009 Cooking Light)

1 pre-made roll out style pie crust

2 TBS butter

1 bunch fresh asparagus, chopped into 1 inch chunks (hard base stem removed)

1/4 tsp salt, divided

1/4 tsp black pepper

1 cup sliced green onions

4 oz. soft goat cheese, crumbled

1/2 cup white cheddar cheese (Cabot brand is tasty)

4 large eggs

3/4 cup 2 % milk

dash of ground nutmeg

1. Preheat oven to 425

2. Press the pie crust into a glass pie dish.

3. Melt the butter in a skillet over med-high heat. Add asparagus, 1/8 tsp salt and 1/8 tsp pepper. Saute about 5 - 8 minutes until crisp-tender. Do not over cook!!

4. Add onions and saute 2 more minutes until asparagus just begins to brown. Remove from heat.

3. Spoon asparagus into the pie dish in an even layer. Arrange goat cheese and cheddar in an even layer over asparagus.

4. Combine eggs and milk and remaining salt/pepper and nutmeg. Stir with whisk. Pour into the pie dish.

5. Bake 30 minutes until set in the center.