My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 18, 2010

Fresh Asparagus Quiche

When asparagus is in season, as it it now, I'm going to use it any way I can. It is not true that "Real Men Don't Eat Quiche". If your guy thinks he doesn't eat quiche and has to have meat, throw a big handful of baked chopped ham, chicken or shrimp in. I also wouldn't mention "quiche". We would now call it "pie". This served with Hal's Salad or a pasta salad and you are a "star".

Fresh Asparagus Quiche
4-5 servings
print recipe

1 pound fresh asparagus
4-5 large mushrooms
1/2 cup onion, chopped
2 tablespoons unsalted butter
6 eggs, beaten
1 cup grated cheese, your favorite, cheddar, Parmesan, Romano,four cheese blend
2 cups of half-and-half
Salt and pepper to taste
Pastry for 9-inch pie crust

Wash asparagus and break off tough ends, (freeze them for soup). Slice asparagus into pieces about 1-inch long. Wash and slice mushrooms.

Place onion and mushrooms in a large skillet with butter and saute' a couple of minutes.

Beat the eggs in a mixing bowl, add cheese, half-and-half and seasonings: mix well. Add asparagus, mushrooms, meat (if using) and stir. Pour mixture into the pie crust and bake at 350 degrees for 35 minutes or until golden brown on top. Serve slightly warm or room temperature.

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