asparagus quiche

Isn't quiche just the greatest ever? It's looks pretty but it's deceptively easy to make, especially if you do what we did and just buy a pre-made pie crust. If you make it for a dinner party or pot luck, it's sure to impress. And the best part: it's considered a totally appropriate food to eat for breakfast, lunch or dinner! How many other foods can claim that? Not that there's anything wrong with eating pancakes for dinner. Anyway, look at that golden brown deliciousness and tell me you don't want a slice!


Ingredients:
1 whole wheat pie shell
about 8 stalks of asparagus, cut into 1/2" pieces
2 cups cream
4 eggs
3 oz. Big Ed's raw milk cheddar, shredded
3 oz. Comte, shredded
few pinches of salt and pepper

Preheat your oven to 425 degrees. We bought a 365 brand whole wheat pie crust which comes w/it's own (recyclable!) aluminum pie tin. So trim and chop the asparagus then dump 'em in to the pie crust. Cover with half of the cheeses. Combine cream and eggs in a mixing bowl and whisk together until fully incorporated. Sprinkle in some salt and pepper. If you have white pepper, feel free to use that for color consistency. Pour mixture on top of the asparagus and cheese, then cover it all up with the rest of the cheese. Bake for 15 minutes at 425 then reduce the heat to 350 and bake an additional 37-40 minutes, until the quiche is golden brown and set up. If you check on it and it's still wiggly, it's not done yet! Allow to cool for about 10 minutes before you slice and devour!