Aspergette and Green Herb Quiche
One bundle of wild or standard asparagus - ends snapped off.
Green herbs; chives, dill, mustard greens, arugula, parsley ...
3/4 cup grated or crumbled goat cheese
1 cup creme fraiche (or sour cream or plain yogurt)
2+ tablespoons of green pesto
6-8 large eggs (I used 4 goose eggs)
1 prepared/packaged puff pastry that has been pre-cooked for 10 minutes
After partially pre-cooking your pastry, set it aside to cool while you blanche the asparagus stems or 'aspergette'.
Set your oven temp to 180C / 375F.
In a large bowl blend the eggs, creme fraiche with a pinch of salt and beat until evenly mixed. Add in 2 -4 tablespoons of your favorite pesto -- I made mine by processing wild garlic ramps with olive oil and a splash of lemon juice.
Next blend in the goat cheese and pour the egg mixture into the cooled pie pastry. Uniformly place the asparagus spears (reserving a few to put on top before serving as most will sink into the quiche).
Cook for approx. 30 minutes until the pastry is brown and the center of the quiche is firm to touch.
Before serving, top with the rest of the asparagus and a 'salad' of fresh herbs; chives, parsley, beet greens, arugula.
Learn to make dishes like this at Rabbit Hill Workshops
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