This week’s featured in-season ingredient comes from Sarah Waldman of the blog Two Blue Lemons. If you’ve never checked out her blog, I highly suggest it. Sarah is a health coach who brings a great fresh and healthy point of view to cooking. Her recipes are always out of this world, and I love her point of view on why to eat local. I couldn’t have said it better. Thanks Sarah!
Asparagus & Feta Quiche
1 pastry shell
4 local eggs
1 1/2 cups local milk from Rhody Fresh
1/2 teaspoon salt
6 stalks asparagus, shaved using a peeler
1/2 cup local feta cheese from Narragansett Creamery
First, find a pastry shell. You can make one or buy a high quality frozen pastry, just make sure to
precook it by placing the rolled pastry in your pan, pricking it with a fork, and baking at 375 F for
about 20 minutes so the bottom doesn’t get soggy.
Then, whisk eggs, milk, and salt together.
Lay the feta and most of asparagus peels into the
precooked pastry (reserve a few asparagus curls to decorate the top), pour in egg mixture, top
with reserved asparagus pieces.
Bake on top of a sheet pan at 375 F for 35-40 minutes, until
the edges are golden and the middle is set.