On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown >
wrote:
>On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>>
>>
>> That looks great. Nice crimping on the crust.
>>
>You know I didn't make that crust! LOL No apologies. I am not going to
>waste my time attempting to make pie crust, BTDT, failed and gee, I can
>buy two perfect ones frozen at the grocery store and not have to crimp
>anything. 
>
>> We had grilled strip loin steaks, air fries, steamed asparagus and green
>> salad with blue cheese dressing.
>
>I like a nice grilled steak.
>
>I have another frozen crust and plenty of eggs. If I pick up some
>asparagus and gruyere or other Swiss cheese and shred it I could make a
>nice asparagus quiche. Put the stalks in a pretty wheel-like pattern
>and pour the custard over.
>
>The thing about quiche is it works for breakfast, lunch and dinner. I
>love Quiche Lorraine Oh dear, that one contains bacon (you could use
>diced ham or proscuitto). Oh, then there is seafood quiche.
>
>Jill
You could try this - a bit more effort but very much worth it. A
recipe from an old Las Vegas friend I met on alt.recipes and his
personal advice at the end.
ASPARAGUS PIE
1 unbaked 10-inch pie shell
20 Fresh asparagus spears, cooked
1-1/2 Cup, cooked chicken, cubed (two breasts?)
4 slices cooked bacon
1/2 Cup Shredded Swiss cheese
4 eggs
1 TBSP flour
1/2 tsp Salt
2 Cups light cream
2 TBSP Grated Parmesan Cheese to suit
Paprika
Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
cheese over asparagus and chicken.
Beat together eggs, flour, salt, and cream; pour over asparagus.
Sprinkle with Parmesan cheese and paprika
Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
filling is set (can embellish top with added asparagus). Let stand 10
minutes before cutting.
serves eight (??)
NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
shells. Increase the filling (eggs, cream, etc.) by ˝ more.
Also, I didn’t think the 2 cups of light cream would be that rich. I
substituted 1 cup light cream, and 1 cup heavy cream. Came out very
rich and tasty. But, because I made it in two pie shells, I increased
the filling (eggs, cream, etc.) by one-half more. Came out perfect
(except the baking pan warped when it heated up, and I had some
over-runs (see picture)
Finally, You’re going to waste a lot of asparagus to get it right, as
you’ll have to cut each spear to about 3” or so to make a “spoke” on
the bottom of the pie. Also, don’t cook the asparagus too much before
putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
more in the pie. Get large, sweet asparagus; too tiny, and they’ll
overcook. Make asparagus soup out of the leftover asparagus!