Asparagus and Turkey Quiche, lemon tree, very pretty

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

Ingredients:

  • 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

Asparagus and Turkey Quiche

Instructions:

  • 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.

Print Recipe

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.

plants

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.

wisteria

And Bonnie posing, of course. Guapa is chasing lizards.

8 thoughts on “Asparagus and Turkey Quiche, lemon tree, very pretty”

  1. I found your blog through A Life, Lived; Jerry’s blog. You have a lot of interesting recipes and who doesn’t like your description of life in France. Well done.

  2. We’ve been here now for 12 years. This is the property I grew up on, spent my childhood exploring, I had wonderful dreams for it someday and finally, when we took down the little tiny house I grew up in and built, I was able to plant dozens of hostas along the north side of the house. Great shade, always slightly moist, they were three to four feet wide and wonderfully healthy. Until last year when something ate every leaf off every plant! Left all the stems, but the leaves were gone. It looked like someone had taken a weed whacker to them though I know better. It must have been the deer.

    All that to say, I’m so glad you brought your little plant in! It’s always so sad to see them de-leafed.

    I have to try this recipe. I love quiche. The DH, not so much, but since he’s not the one cooking, he eats what I make or…

  3. Your wisteria is stunning! I will have to wait until September/ October for asparagus because it is over by the time we get to France. Avos, on the other hand are coming into season here and are featuring in our lunchtime salads every day.
    Hope the longer, warmer days will speed up the growth of your Meyer lemon.

  4. I have never seen wisteria grown as a tree, only as a woody vine. Very beautiful! I know what you mean about “something” eating your plants. I planted beans and only two came up, but one was nipped before the cotyledons ever got going. The sad little green stem survives still, but it can’t leaf out. I’m leaving it there, just in case a miracle happens. The other one (Uncas) is still growing. Fingers crossed!

  5. I’ve never heard of making a crust with rice before, although I did use mashed potato once. I think it’s a really good idea and would love to try it out.

  6. Thanks, Michele…. Always nice to hear kind words.

    nightsmusic, deer love hosta. The also love roses LOL Did they ever come back? I had hostas in MN and they do get lovely.

    Tanna, this wisteria is really old – 100 years maybe…

    Kate, it’s so tangled with the spruce there would be no way to separate them

    Gill, I fertilized it the other day – I have hope! We had a friend with an avocado tree in Andorra – not so lucky here.(The tree was at their house in Spain)

    Zoomie, they get big here, and, of course, the French keep them well trimmed and well trained LOL

    Corina, the rice crust is really easy. I’ve never tried potatoes. And I’ve never made pastry LOL

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