Submitted by Carole Anzovin as part of the Local Hero Challenge. She writes:
One of my favorite things to do with leftover asparagus (or blanched and frozen asparagus when the season’s done) is the following adaptation of a quiche recipe from the Joy of Cooking.
Preheat the oven to 375 F. Pre-bake in a 9″ or 10″ pie pan your favorite pie crust recipe and glaze with egg yolk (or just use a frozen pie shell on a baking sheet).
Grate 1/2 to 3/4c cheese (I like Cabot extra sharp or gruyere) and layer on the bottom of the pie shell.
Chop grilled, sauteed, or steamed leftover asparagus into bite-sized pieces and layer over the cheese. (If using out of season, defrost the asparagus overnight in the refrigerator and squeeze out as much liquid as possible before adding.)
In a medium bowl, beat together 3 large eggs.
Whisk in 1 1/2c whole milk (you can add heavy cream for part of the liquid, but I find it unnecessary),
1/4tsp black pepper
1/4tsp nutmeg (or more to taste).
Pour custard over the cheese and asparagus and bake until the filling is lightly browned and set, 25 to 35 minutes (add about 8 minutes if you’re using a frozen crust).
Rounded out with a quick salad, this makes a fantastic easy dinner (and leftovers are great for breakfast… if you have any!)