As we round the corner from winter into spring, welcoming the warmth of 60-degree days, we marvel at all the seedlings planted in the ground and start making plans for their harvest later in the season. Although there aren’t many vegetables in full swing this time of the year, an early spring champion is asparagus. It begins to peek through the soil in late April and grows through May/June. Asparagus is a versatile vegetable that can be roasted, sautéed, blanched, or even grilled, and can also be added to other recipes such as our Asparagus and Feta Cheese Quiche. Our Cooks for Health Teen Class recently made this recipe as mini quiches at the Philmont Cooperative and it got a thumbs-up across the board. For an additional dose of seasonal eating you could add some winter spinach or early spring greens to your sauté in the last couple moments. This recipe gives us yet another way to enjoy this spring-stalk-superstar.
Asparagus and Feta Quiche
1 stick cold butter, cut into cubes
¾ cup whole wheat flour
¾ cup all-purpose flour
3-4 tablespoons water
½ teaspoon salt
2 tablespoons olive oil
4 scallions, thinly sliced
1 bunch asparagus, cut into 1-inch pieces
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup milk
1. Preheat oven to 375°F.
2. Make the crust dough. In a food processor, pulse the flour and salt until well mixed. Add the cubed butter and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.
3. Turn the dough out onto a clean surface. Use your hands to gently form into a disc. Do not over knead.
4. Roll out dough and fit it into 9-inch pie pan. Bake for 10 minutes or until golden.
5. While the crust is baking, heat olive oil in a skillet. Add scallions and sauté for 2 minutes. Add asparagus and cook for another 5-6 minutes. Season with salt and pepper.
6. Sprinkle feta on the bottom of the pie crust and spread the asparagus mixture on top.
7. Whisk together eggs and milk and pour into pie crust. Bake for 30 minutes or until eggs are cooked and slightly golden on top.