The Lemon-Asparagus Quiche was a perfect recipe for Mother’s Day. It was a breeze to put together and everyone enjoyed it. I will definitely make this again. It would be a great last-minute recipe for a brunch. Easy to put together and play with depending on your ingredients at hand.
This recipe can be found on page 332 of Baking with Dorie, by Dorie Greenspan.
All the ingredients.
Blanch the asparagus. The recipe called for thick stalks, and mine were thin. I probably should have blanched them for a minute less. I did double the amount to make up for them being thin.
Saute the shallots and spread in the partially baked tart crust. (This time I had no trouble getting my tart crust out of the pan.)
Spread the cut asparagus tips and lemon pieces.
Whisk the wet ingredients.
Pour in pan, decorate with the asparagus spears, and bake.