Chicken and Asparagus Quiche, last of the white flowers

As some things come to an end others are just starting.

We have declared Asparagus Season to be finished.

The last green that we bought was skinny and tasty but the heads were just starting to flower.

The last white we bought was big, fat and delicious, but the stems were tougher and there was more waste than earlier.

The final note was the violet (white with purple tips) that I just bought. It was thin but I peeled it aggressively anyway (there was hardly any left)…. It was still stringy. Plus it was bitter.

We’re done. It was a good season.

This is the last asparagus dish until next spring.

Chicken and Asparagus Quiche

Total time: 65 minutes


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 chicken breast, cut into small pieces
  • 3 green garlic, trimmed, sliced, including light and dark green
  • 1 leek, trimmed, sliced, including light green
  • 10oz (300gr) green asparagus, trimmed, cut into 1 1/2″ (4cm) lengths
  • 1 tbs fresh marjoram, chopped
  • 1 cup (4oz, 120gr) Edam cheese, shredded
  • 4 tsp olive oil, plus a bit for the dish
  • 3 eggs
  • 1/2 cup (4oz, 120ml) milk
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt

Chicken and Asparagus Quiche


  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Filling:
  • Heat 2 tsp oil in large skillet, add leek, green garlic and asparagus.
  • Sauté until vegetables are tender, 7 – 8 minutes. Remove to a plate.
  • Add remaining 2 tsp oil, chicken and sauté until it’s cooked through, 6 – 8 minutes. Remove from heat.
  • Whisk eggs, yogurt and milk together.
  • To assemble:
  • Spread the chicken evenly over the baked crust.
  • Sprinkle with marjoram, then add the vegetables.
  • Top with cheese.
  • Pour the egg mixture evenly over all.
  • Bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes. Slice and serve.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

Print Recipe

On the bright side – the radishes and spinach are doing well and the first lettuce will be ready to pick soon.

Our wonderful, fragrant flowers are slowly falling.

The acacia wasn’t as prolific as other years, but still has an incredible fragrance.

The bees love it…


We were discussing it at my French class the other night…. One person said they only eat acacia honey and another said she loves to eat the flowers simply wrapped in a warm crepe.


This is the last of our white flowering trees – and the only one I haven’t identified yet.


I never managed to take a photo of the white lilacs…..

Next year.

Last update on May 25, 2016

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