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Wednesday, May 1, 2013

Feta Asparagus Quiche

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My mom is kind of an entertainer extraordinaire. She's the woman who manages to beautifully decorate the (spotless) house, complete with an exquisitely designed table. It's never enough to serve you one appetizer and one dessert...she's always there with multiple options so that if you don't like chocolate there's something sweet for you to end your meal with. And to top it all off, she answers the door looking straight off the cover of a magazine. I know she's reading this and denying it, but those who know her are smiling and nodding.
Over Easter weekend, she hosted a bunch of the women in my dad's family for brunch. Since I didn't come in until the night before I wasn't able to help her prepare the four (yes, four!) different kinds of dessert. I was, however, around to help make this quiche!
This was different in that the crust was made with olive oil instead of butter and we were skeptical of the finished result. (Spoiler: the crust was just as light and flaky as it would have been with butter!) The filling is simple, asparagus and feta covered in an egg mixture. With asparagus in season, now is the time to make it!
Might I suggest you make it for your mother extraordinare this Mother's Day?! 

One Year Ago: Strawberry Cream Cheese Crumble Tart
Two Years Ago: Rainbow Chopped Salad
Three Years Ago: Basil Baked Tilapia

Feta Asparagus Quiche
from Peas and Crayons

for the crust-
-1 cup all-purpose flour
-1/2 tsp salt
-1/4 cup olive oil
-1/4 cup ice cold water

for the filling-
-4 eggs
-6 stalks asparagus
-2 cloves garlic, minced
-1/2 cup crumbled feta cheese
-2/3 cup half and half
-salt and pepper, to taste

1. Preheat oven to 350F. To make the crust, mix the salt and flour together. In a separate bowl, beat the oil and water with a whisk. Add the flour to the oil mixture and mix gently with a fork. Press dough into a 9-inch tart pan.
2. Trim the ends of the asparagus and blanch in a thin layer of boiling water for 1 minute, until bright green. Drain and run under ice cold water to stop the cooking. Cut the asparagus into 1-inch pieces.
3. Beat the eggs with the half and half until smooth. Season with salt and pepper. Top the crust with garlic, asparagus, and feta. Pour egg mixture over the top. Bake for 30-35 minutes. Allow to rest for 5 minutes before slicing and serving.