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For all who know me well – you will know that much like my birthday celebrations, I try to make the most of any occasions and celebrate for as long as I can possibly make it last.  I was so happy to see that my graduation celebration would scatter itself over a number of weeks…

My sweetheart purchased two tickets for us to attend a cooking demo class at Thyme to Cook in Guelph. We’ve been looking at their schedule for a very long time and never seem to be able to get in – it’s that popular!!! And now I know why 🙂

The night we went we were honored to be watching Chef Emily Richards who has been blessed by a long culinary career. The dinner was as lovely as I had dreamt it would be… there were 8 of us sitting around a counter in a well suited kitchen that would make any cook smile. This serene setting was, however, at the back of the most wonderful culinary store – what a great evening.

One of the dishes Chef Emily made for us was a “5 Ingredient Asparagus Brunch Quiche”. I am not usually one to favor quiche for any meal – but surprised I was! This one was delectable and so easy to make and adapt to whatever may please your family and friends.

I couldn’t wait to try it at home.  So this past weekend in my typical Sunday cook-all-day mood – I decided to take a shot at it. This quiche is easily reheated so it was going to work perfectly for this week’s breakfast choices.

My success was appreciated by all that have tasted it – so I thought it would be great if I shared it with you as well. I hope you enjoy it as much as we have.   And if you’re anything like me, your mind will already be travelling into the summer months when an abundance of fresh farm products will bring this quiche to yet another level…

5 Ingredient Asparagus Brunch Quiche

1 unbaked 9 inch pie shell
12 oz (375 g) asparagus
1 cup (250 ml) shredded old white cheddar or Asiago cheese (or any combination)
4 eggs
1/2 cup (125 ml) milk (you can use cream if you want it creamier and heavier)
1/4 tsp (1 ml) salt
Pinch fresh ground black pepper

Prick pie shell all over. Bake in 425F (220C) oven, for about 8 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 350F (180C).

Trim and chop asparagus; sprinkle cheese and asparagus on bottom of pie shell ensuring even layout. In a bowl, whisk together eggs, milk, salt and pepper. Gently pour over asparagus and cheese. Bake for about 45 minutes or until tip of knife inserted in center comes out clean.

Makes 4 to 6 servings