Velo, Rapido | This is about a few different things.
Had a gin and basil cocktail the other night. I believe “aspirational” was the word kthread chose.
Eventually, there will be asparagus. In California, there’s been asparagus for a month already.
8 oz. Asparagus, washed, trimmed and cut into 1 1⁄2 inch lengths
4 lg eggs
1/4 cup milk (or whipping cream, if you’re decadent like that.)
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp cayenne pepper (or more, if desired)
1/4 tsp paprika
1 cup small-curd cottage cheese
1 cup grated Gruyère cheese
1/4 cup grated Parmesan or Romano cheese
Preheat oven to 350°F. Butter a 9 inch pie plate.
Using a small sauté pan with a cover, heat about 1⁄2 cup water just to boiling. Pour in sliced asparagus, cover, and turn off heat. Allow asparagus to steam w/ heat off while
you prepare the other ingredients.
In a large bowl, beat eggs on medium speed until they are very well blended. Blend in the milk, mustard, salt, pepper, and paprika until well combined.
Using a heavy wooden spoon, stir in the cheeses, stirring until well combined. Drain asparagus (should still be bright green, tender but slightly crunchy). Put it into the bottom of the pie pan. Pour the egg mixture over the asparagus and place quiche into oven.
Bake for 30 – 40 minute, or until quiche has puffed and browned, and is set in center. Allow to cool 5 minutes before slicing.