Real Men Do Eat Quiche . . . And Some Even Make It!

Apparently real men really DO eat quiche. Some even MAKE it.

Beach Bum, as an example, gets rave reviews on his Asparagus Swiss Quiche that he makes for our guests on occasion. He made it just this past weekend for our guests so I had him take photos and give me the recipe (with his blessing mind you) so I could post it for everyone today.

Here he is . . . happy in his kitchen . . . making something. I don't think it was quiche on this occasion but, regardless, this is usually where you'll find Beach Bum - unless he's on the porch drinking wine.



Notice the above photo of the quiche was taken the LAST time he made it . . . BEFORE the dining room was redone. The wallpaper is ever so present in this photo.

Recipe for Asparagus Quiche:

When Beach Bum makes this at the Inn, our guests always walk out of the dining room holding their tummy's making yummy noices. He cuts it into large squares and we usually serve it with fresh fruit and hashbrowns.

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie crusts (he uses Pillsbury - two rolled pie crust pack)
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Herbs - fresh or dried depending on the season/availability

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Place asparagus in a boiling water. Cook until tender but still firm, about 2 to 6 minutes. Drop asparagus into an ice bath to stop the cooking.

Because of the large volume we do here, he will usually do the bacon the day before in the oven. Thick strips of your favorite bacon on a baking tray lined with parchment for 40 minutes at 350. Drain, crumble and set aside.

He uses a 9 x 13 baking dish, sprays it with Pam cooking spray and puts the two pre-made, Pillsbury pie crusts in over-lapping each other. Actually, I usually do this part so I can crimp the edges and make it look "purty".

Pillsbury Pie Crusts really do taste just like Grandma used to make. On second thought - I think Grandma DID use Pillsbury pre-made pie crust.

Also, you don’t have to just stick to asparagus and bacon in this quiche. He has used spinach, substituted cheddar for Swiss, added Gruyere to the Swiss, added mushrooms etc. Really, the possibilities are endless. Whenever possible, he will use local ingredients such as fresh asparagus from the Market Basket, etc. He'll usually use a combination of cheeses as well - swiss and gruyere are my personal favorites in this dish

Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie crust.



Notice I did not get to crimp the edges on the crust this time. It doesn't look as "girly" as when I do it. That's what happens when REAL MEN MAKE QUICHE.

In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.



Top with your favorite herbs. Whenever possible, he'll use fresh herbs from our garden. I usually am out there cutting them while he is making the quiche. During the winter and early spring months, he'll use dried herb blends.



Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.



This truly is a wonderful meal breakfast, lunch or dinner.

Give it a try. Or, better yet, come on up to the Inn and get Beach Bum to make it for you.

Love,

The Lady of the Lake