One of the hardest things about serving brunch to a group, is that so many things need to be done at the last minute: eggs, bacon, pancakes. One recipe I discovered last year and has made a number of showings at the brunch table, is sausage and vegetable strata. This year, for my girls' festive brunch, I wanted to make something new so my mom shared her tried and true quiche lorraine recipe with me.
The great thing about this recipe is that it's almost entirely make ahead. The day before, you can make and roll out the pie crust, cook and chop the asparagus and grate the cheese. The morning of, you simply need to mix the egg mixture, and bake it. Making this let me spend time with my guests instead of spending time in the kitchen.
Asparagus and Swiss Cheese Quiche
- 1 flakey pie crust, well chilled
- 4 eggs
- 2 cups heavy cream
- pinch nutmeg
- pinch cayenne pepper
- 1/8 tsp black pepper
- 1 cup swiss cheese, grated
- 8 asparagus stalks, steamed and cut into fifths
- Preheat oven to 350 degrees.
- Combine eggs, cream, salt, nutmeg, sugar, cayenne pepper and black pepper. Beat long enough to mix thoroughly.
- Sprinkle pie shell with grated cheese then pour in cream mixture.
- Place asparagus pieces evenly throughout the mixture, using a paring knife to dunk them slightly into egg mix.
- Bake for 45 minutes, or until knife inserted comes out clean.