Conjuring Comfort
Asparagus & Carmelized Onion Quiche for Ostara Dísablót
One of the symbols of Ostara is the egg; eggs symbolize the promise of new life. So, of course, what better way to celebrate the Vernal Equinox than an eternal symbol of spring paired with spring's first vegetable, asparagus, fresh from our garden.
Another key aspect of Ostara is the celebration of growth and renewal in nature. The arrival of spring not only brings warmer weather and longer days but also rejuvenates our connection with the earth. This is the perfect time to embrace gardening, as planting seeds can be a meditative practice reflecting personal growth and transformation. By nurturing the soil and tending to gardens, we not only cultivate beautiful blooms and fresh produce but also reaffirm our commitment to sustainability and the cycles of life that Ostara embodies.
Ingredients
- 1 prepared pie crust
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large yellow onions, thinly sliced
- 1 bunch fresh asparagus, (about 12 healthy stems) trimmed and cut into 1-inch pieces
- 5 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 1/2 cups shredded Gruyère or Swiss cheese
- 1 teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Directions
- Preheat your oven to 375°F (190°C).
- Place the pie crust into a 9-inch pie dish, flute the edges
- Blind bake the pie crust for about 10 minutes. Line the crust with parchment paper, . Bake for about 10 minutes, then remove the weights and parchment. Bake for another5 minutes until lightly set. Set aside.
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Heat olive oil and butter in a large skillet over medium heat.
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Add the sliced onions and cook slowly, stirring occasionally. After about 20 minutes, the onions will soften and develop a deep golden color.
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Reduce the heat if necessary to avoid burning. Proper caramelization creates rich sweetness that defines the flavor of this quiche.
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Remove from heat and set aside.
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In the same skillet, add the asparagus pieces and sauté for 3–4 minutes until slightly tender but still bright green.
Avoid overcooking; the asparagus will continue cooking in the oven.
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Set aside to cool slightly.
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In a large mixing bowl, whisk together: Whisk until smooth and well combined
- Eggs
- Heavy cream
- Whole milk
In a large mixing bowl, whisk together:
Whisk until smooth and well combined.
11. Add salt, pepper, garlic powder, and cayenne pepper . Mix thoroughly.
12. Spread the caramelized onions evenly across the bottom of the pre-baked crust.
13. Layer the asparagus pieces on top.
15. Sprinkle the shredded cheeses evenly over the vegetables.
16. Carefully pour the egg mixture over the filling.
17. Place the quiche in the oven and bake for 35–40 minutes.
18. The quiche is ready when the center is set but still slightly soft and the top is lightly golden.
19. Let the quiche cool for 10–15 minutes before slicing. This allows the custard to fully set for clean slices.
Variations
Becauise Quiche is so veriatile .....
Mushroom Asparagus Quiche
Add sautéed mushrooms.
Bacon Asparagus Quiche
Add crispy bacon bits
Spinach Addition
Add fresh spinach