From our kitchen to yours

Robert Wall

Asparagus and Swiss QuicheFor the crust:
¬ pound cream cheese, cut into pieces
¬ pound butter
1 C. flour
1 T. powdered sugar
1 t. salt

For the filling:
2 eggs
2 egg yolks
1 C. half and half
1 t. salt
t. pepper
1T. freshly chopped chives or parsley
1 c. shredded Swiss cheese
2 c. steamed asparagus pieces

Here’s a dish for a light spring brunch made with a very easy and forgiving crust. To make the crust, assemble all ingredients in a food processor and process until completely combined. This crust can be rolled out or pressed into a pie tin.
Cut the asparagus into one inch lengths and steam for three minutes. Cool under running water.
Form the crust into a pie tin and poke holes in the bottom and sides of the crust with a fork. Line the crust with aluminum foil. Place one inch of dried beans in the pie tin and spread them to the edges. This will help keep the sides of the crust from falling into the tin. Bake at 375 degrees for 10 minutes. Remove and allow to cool for 10 minutes. Turn the oven down to 325 degrees.
To make the filling, place the eggs and yolks in a bowl and whisk for one minute. Add the half and half, salt and pepper and continue whisking for about 30 seconds. Sprinkle the bottom of the crust with the cheese. Arrange the asparagus pieces in the tin. Pour the egg mixture into the crust. Bake at 325 degrees for 30 minutes. Check the quiche. The quiche is done when the middle moves together. This may take an additional 15 minutes. Remove from oven and let stand for 10 minutes. Serve with fresh strawberries.