I could be in a rut here…
But, it is asparagus season, and mon mari doesn’t know how to buy it in less than 2 kilo lots (4.5 lbs) so expect to see a lot of recipes using asparagus in the near future.
This is his favorite time of year. He gets to eat all the ‘A’s’: asparagus, artichokes and avocados.
All I have to do is be creative…..
Quiche is always easy.
Fresh mozzarella releases a lot of liquid when it’s cooked so I reduced the milk in the custard to compensate.
If you can’t get quick-cooking brown rice you can cook regular brown rice the day before or substitute Basmati or Arborio.
Asparagus and Turkey Quiche
Total time: 65 minutes
- The Crust:
- 1/2 cup quick cooking brown rice
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1oz, 30 gr) shredded cheese
- 1 egg
- The Filling:
- 8oz (240gr) asparagus, trimmed, cut into 1 1/2″ (4cm) pieces
- 8oz (240gr) turkey, cut into thin, bit-size pieces
- 4oz (120gr) fresh mozzarella, thinly sliced
- 1 medium leek, thinly sliced
- 2 thin slices Prosciutto or other dry-cured ham, chopped
- 2 tsp olive oil
- 2 tbs fresh marjoram, minced
- 3 eggs
- 3/4 cup (6oz, 180ml) milk
- The crust:
- Cook rice in stock 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 the 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.
- The filling:
- Heat water in a saucepan over high heat.
- When boiling, add asparagus and blanch for 2 minutes.
- Drain and refresh under cold water.
- Dry on paper towels.
- Sauté leeks, turkey and ham in oil until leeks are tender and turkey cooked through.
- Stir in marjoram and set aside until needed
- In medium bowl whisk 3 eggs well.
- Add milk and whisk to combine.
- To assemble:
- Spread turkey / leek mixture over crust.
- Spread asparagus over turkey
- Lay mozzarella on top.
- Pour the egg mixture over all and bake for 40 minutes.
- 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.
Remember, way back in the beginning of time, (last July) ma belle souer (s-i-l) sent me Meyer lemon seeds from Hawaii?
I planted 8 seeds in the first part of August. About 6 weeks later one sprouted. By November it had 4 leaves, 2 of which were promptly eaten by something.
I brought it in the house for the winter. I bought it a grow light. Every month or so there was a new leaf. It now has 6 leaves (remember, 2 were eaten).
The growth rate is truly astonishing…..
On the other hand, it is alive and growing!
Next to it are my tomatoes. They’re growing a little faster.
Our blooming wisteria is coming to an end. The leaves are coming out. It’s a different look but still rather pretty: the last of the lavender flowers, the dark green from the evergreen the wisteria is growing on and the yellow green of the wisteria leaves.
And Bonnie posing, of course. Guapa is chasing lizards.