Asparagus is in season!
Nestle these lovely gems in a thyme scented chèvre custard for a slice of heaven. This isn’t a low fat recipe but it’s packed with protein and looks impressive at a brunch or on the dinner table. Serve with fresh seasonal fruit and a side of fresh snow peas or greens.
I’m taking my quiche to Fiesta Friday to share with my amazing foodie blog friends. You can find delicious recipes here every week.
Recipe? Who needs a recipe?
Buy or make a tart crust and lay in in a pie dish or tart pan.
Whiz 5-6 organic eggs with 2 ounces of goat cheese, 1/2 cup milk or cream, 2 teaspoon fresh thyme, salt and pepper in the food processor for the custard base. Sauté a thinly sliced red onion until translucent and toss in sliced asparagus but save a few tops to place on top of your quiche before baking for decoration. Shred 4 ounces of sharp cheddar cheese.
Layer onions, asparagus and cheddar cheese in tart crust and pour custard over the veggies and cheese. Decorate top with remaining asparagus tips.
Bake at 375 degrees for 40 minutes or until set.