You catch the smell through the steam vent and suddenly you are starving. It happens kinda quick, and you realize this dish just might be the star of your next brunch. The gentle hiss of the pressure cooker, the aroma wafting out, that's a sign you got something good cooking. You can almost taste that cheesy, fresh asparagus blend in your mind, and it's making your stomach rumble real loud. You got your favorite pie shell ready, and all those fresh ingredients waiting for their turn in the cooker. It works real good because pressure cooking keeps everything juicy and flavorful, trapping all those steam cues and flavors inside. Plus, it's fast, so you don't gotta wait forever to get to the good part. As the pressure builds and releases naturally, you know you got the perfect timing for a pie that's crispy on top but fluffy inside. The steam hiss and swirl remind you that this is comfort food made simple but totally satisfying. When you finally lift that lid, and that golden crust peeks out, you fell proud knowing you just whipped up something kinda fancy but easy enough for a weekday brunch. And trust me, once you taste that first bite, you gonna love how all the ingredients come together in one perfect mouthful.
Asparagus Quiche Recipe Perfect for Brunch
Ingredients
Main ingredients
- 1 pie shell Pie crust 9 inch, unbaked
- 1 bunch Asparagus trimmed and chopped
- 1 cup g Cheddar cheese shredded
- ½ cup g Parmesan cheese grated
- 4 Eggs large
- 1 cup Milk whole or 2%
- ½ cup Heavy cream
- ½ teaspoon Salt
- ¼ teaspoon Black pepper freshly ground
- 1 tablespoon Butter for greasing pie shell
- ¼ cup g Onion finely chopped
- 1 clove Garlic minced
- ¼ tsp Nutmeg optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). Grease the pie shell with butter.
- In a skillet, sauté onion and garlic until translucent. Set aside.
- Blanch asparagus for 2-3 minutes in boiling water, then drain and chop into bite sized pieces.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg.
- Stir sautéed onions, garlic, asparagus, cheddar, and parmesan cheeses into the egg mixture.
- Pour mixture into the prepared pie shell.
- Bake in preheated oven for 35 minutes or until the quiche is set and golden on top.
- Remove from oven and let cool for 10 minutes before slicing.
- Serve warm or at room temperature with a side salad or fruit.
- Store leftovers covered in the refrigerator for up to 3 days.
