This month’s Cooking Simple recipe comes from Southern Pines’ Scott’s Table. Focusing on local cuisine and sourcing produce and meats from North Carolina providers, Scott’s Table highlights the use of fresh, quality ingredients on every plate, whether it’s shrimp and grits or banana beignets with bourdon caramel sauce.
This Asparagus and Cheddar Quiche is exactly the recipe for embracing spring and celebrating the simplicity of honest ingredients and a solid slosh of heavy cream.
- 1 pie shell, 10”, frozen or homemade
- 2 ounces butter
- 1 onion, small diced
- 1 bunch asparagus, woody end removed, cut in ½” pieces
- 3 cloves garlic, minced
- 12 ounces heavy cream
- 3 eggs
- 1 T. Dijon mustard
- 3 T. green onion, chopped
- 1 T. salt
- 1 t. pepper
- 2 cups Cheddar cheese, shredded
Preheat oven to 375 degrees. Poke pie crust with a fork and bake until lightly done, about 8 minutes. Remove from the oven and cool. Reduce oven temperature to 325 degrees. Heat butter over medium high heat. Add onions and asparagus and cook for 5 minutes. Add garlic and continue to cook until the asparagus is soft, about 3 minutes longer. Remove from heat and let cool. In a bowl, whisk the heavy cream, eggs, Dijon mustard, green onion, salt and pepper.
Sprinkle a small layer of cheddar cheese in the bottom of the pie crust. Spoon the asparagus mixture into the pie crust. Pour in the egg mixture. Top with the remaining cheddar cheese. Bake until the eggs are set, about 30 to 40 minutes. Remove from the oven and let stand for a few minutes. Cut into desired serving size.