I don't know how I did it, But somehow I managed. I probably ate about 4 cookies-worth of this dough, but who could blame me, really? It's just SO darn tasty! Of course I didn't just eat the finished cookie dough, nope. I had to test it every step along the way. Every. Single. Step. But boy, was it worth it. :-) The moral of this story? Don't make these alone!
(So much so that I completely forgot to take any pictures! I guess I'll just have to make it again!)
Asparagus and Spinach Quiche
(adapted from Closet Cooking)
Ingredients:
- 2 tablespoons butter
- 1 pound asparagus, trimmed, cleaned and cut into 1 inch pieces
- 2 cloves garlic, chopped
- 2 sweet yellow onions, chopped
- 2 cups spinach
- 6 eggs, lightly beaten
- 3/4 cup nonfat milk
- 1 cup gruyere (grated) + extra for topping
- salt and pepper to taste
- 1 pie crust
Directions:
- Melt 2 tablespoons butter in a large saute pan, on medium-high heat.
- Add the asparagus to the pan and saute until just tender, about 5-7 minutes.
- Add the garlic and sweet onions and saute until fragrant, about 2 minutes.
- Add the spinach and cook it until it wilts.
- Roll out pastry dough to package's instructions and place in greased pie pan.
- Mix the eggs, milk, cheese in a medium bowl, and add salt and pepper to taste.
- Drain the excess liquid from the vegetables, and then add the milk/egg/cheese mixture.
- Pour vegetable mixture into pie pan, and top with a few extra tablespoonfuls of grated gruyere.
- Bake in a preheated 375 degree F oven until golden brown and set in the center, about 33 minutes (in my oven).
Jessica
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