On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
> 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 dont use a large pie, you can use two 8-9 inch premade
> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>
> Also, I didnt 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, Youre going to waste a lot of asparagus to get it right, as
> youll have to cut each spear to about 3€� or so to make a €œspoke€� on
> the bottom of the pie. Also, dont cook the asparagus too much before
> putting it in the pie. Just 2 mins or so, then blanch it. Theyll cook
> more in the pie. Get large, sweet asparagus; too tiny, and theyll
> overcook. Make asparagus soup out of the leftover asparagus!
>
>
>
Thanks! It sounds very good. (So does asparagus soup!)

Jill