Asparagus and Chevre Quiche; Tiptoeing thru the Tulips

Did you know that one cannot limp on both legs at the same time?

I know that.

Now: Do as I say; not as I do.

The most important thing I tell anyone coming to Europe is to wear comfortable shoes.

They don’t have to be sensible… But they do have to be comfortable.

Wandering the beautiful, Monet-designed gardens of Giverny…  I ran out of Bandaids (plasters).

And I was ever so grateful that my anal-retentive little self always has a stash in my bag.

Next time it will be a bigger stash.Purple_iris

In my defense I did bring my most comfortable pair of walking shoes fit to be worn in public.

In my stupidity/chronic lateness/everything at the last moment/procrastination I did not wear them a few times first.

They’re not new.  They’re old, comfortable, well-worn favorites.

It’s just that I so seldom wear proper shoes that my feet balk at the idea when I do.

I spend the winter wearing felt clogs inside and rubber Wellie clogs outside.

I spend the summer wearing nothing inside and rubber Wellie sandals outside.

My feet are spoiled.

The hour or two I spend, a few times a week out in public, wearing, er, ‘better’ clogs or sandals (this is farm country, not Paris) hardly counts.

My feet are not accustomed to the confines of proper shoes.

I had blisters on my heels.

I had blisters on my toes (open-toe shoes – it’s summer… And Giverny is only an hour from Paris.  I have some standards – or, at least, I did.)

I had blisters on my blisters.

I left a trail of Bandaid wrappers.

I walked the last bit barefoot….Ahhhhhh!

But, I did not miss a nook or cranny.Wisteria

I want to go back every week for the rest of the year.

I want to become an artist in residence… even if I’m not any good.

I want to sit in the gardens and stare and paint and draw….even if I’m not any good.

I want to lay on the wisteria covered bridge and look through the flowers to the sky.

I want to sit in the Japanese Gardens and eat foie gras and sip rosé.

Even with bloody feet.

After the foie gras, maybe a nice quiche.

I’ve been on a quiche-kick lately.

With a brown-rice crust they’re a snap to make, and much healthier than the traditional pastry crust.

Perfect for a Mother’s Day Brunch.

And, how could I let asparagus season pass without just one more Asparagus Quiche?  It seemed like such an appropriate entry for Weekend Herb Blogging, this week: it’s being hosted by Laurie of Mediterranean Cooking in Alaska.  Stop by her blog on Monday for the complete round-up. If you want to look at the Weekend Herb Blogging archives, visit Kalyn, of Kalyn’s Kitchen,  the founder  of this great event.

Asparagus.

What says spring better than asparagus!

Besides being full of vitamins, minerals and low in calories, it is a natural diuretic, and contains a carbohydrate that, while indigestible to us, is a favorite of all the health-promoting bacteria living in our gut. We do want healthy guts, don’t we…. Hmmm?

Asparagus and Chevre (Goat Cheese) Quiche 

Chevre_quiche_2
The Crust: 
2 cups cooked brown rice
1/4 cup shredded cheese (1 oz, 30 gr)
1 egg

Chevre_herb_quiche_2

The Filling:
4 – 5 thin slices, (3oz, 100gr) Prosciutto
6 – 8oz (250gr) asparagus, trimmed
4 – 5oz (125 – 150gr) chevre (goat cheese) the kind that comes in a log with a white (edible) rind
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 – 3 tomatoes, depending on size I used 2 very long roma tomatoes
3 eggs
1 cup milk

Chevre_asparagus_quiche_2
The crust: Cook brown rice according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9″ (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

Chevre_quiche_raw

The filling: Trim asparagus, snapping off tough ends. Cut into 1″ (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine. Asparagus_chevre_quiche_2

To assemble:
Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills – saving oven clean-up.

You can rest assured that you will never see me in a pair of $700.00 Manolo Blahnik stiletto sandals.

Or a pair of $50.00 Target stiletto sandals.

More about Giverny tomorrow….

18 thoughts on “Asparagus and Chevre Quiche; Tiptoeing thru the Tulips”

  1. I too always have a stash of Band-Aids in my bag! Much more practical than mascara, don’t you think?
    This is a lovely recipe, Katie. Prosciutto and asparagus are a knock-out combination!

  2. What could be better than this asparagus and prosciutto quiche? Looks so very good and I really love a rice crust.
    Maybe better would be feet comfortable in comfortable shoes!

  3. I like the idea of the brown rice crust. I was on someones site the other day and they were lamenting about the crust on a quiche being full of fat. I suggested potatoes, but rice is even better:D

  4. Oh, heaven, those _flowers_! No wonder you want to go back! And I’ll be trying the quiche this week for sure! Love the crust idea!

  5. Every year when I have to go back to school after the summer, my feet stage a rebellion! (And I’m wearing sandals at the beginning of school, but the feet still complain.) Sorry to hear about the blisters, but it sounds like you managed to make the most of it in spite of the sore feet.
    The quiche looks wonderful. What a great combination of flavors.

  6. Katie, Thanks for stopping by my blog. It’s so nice to be thought of, especially where daylilies are concerned.
    Your recipes look delicious. I’m going to save them for when we get to asparagus time here.

  7. Susan, I can’t think of a single emergency use for mascara…
    Tanna, I tried with the shoes…really…
    Val, I started using rice because I don’t do pastry… the health benefits are a side
    Zoomie, the flowers were marvelous!
    Kalyn, I know this – thus the spare Band-Aids!
    Sandi, toes are back in rubber Wellies… Quiche is long gone!
    Scott, I’ve never been a slave to fashion ;-))
    Jane Marie, no asparagus yet???? You poor thing!!!
    Laurie, some things are just worth it!
    Peter, it was so easy…. I had to take lots of photos just to waste some time… (Maintain the cook’s mystique and all)
    Lydia, it must be nice to leave near there – the gardens are free so one could go often.
    Gattina, there much better, now… I’m ready to go back!

  8. Oh dear – I feel your pain! I have a pair of hiking sandals that feel perfectly fabulous for the first 30 mins or so. After that, they remove a slice of skin from the base of the bony bulge of your outer ankle and then rub up against the raw flesh for the rest f the day. Joy. So my camera bag is always filled with bandaids.
    I am fascinated by the brown rice crust. Made a similar tart on puff pastry yesterday with broccoli instead of asparagus and it was heavenly!

  9. Is that song of Chris Rea: Giberny talking about these gardens? I don’t know but the word sounds so nicely… Giberny! What a lovely wandering you had there and you don’t mention the smells…. that must have been heaven 😀
    I’m so sorry for your blisters 🙁 Poor thing!
    The Quiche is out of this world and so down to earth at the same time…. delicious 😀

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