Asparagus, feta and chive quiche

Chefs Rod and Jeromie Hansen
The Painted Table, Fresno

Asparagus and chives lend a fresh, light touch to this quiche. Green is the color of spring! Caterers Rod and Jeromie Hansen use a Julia Child recipe for the crust.

Ingredients

Pâte brisée tart crust (see below)
1 lb. thin asparagus stalks
3 eggs
1 1/4 cups heavy cream
1 tbsp. minced chives
1/2 tsp. sea salt
1/2 tsp. onion powder
Pinch of nutmeg
1 1/2 cups crumbled feta cheese
1/4 cup finely grated parmesan cheese

Directions

Prepare pâte brisée tart crust according to the linked recipe, which was written by Julia Child and published in the August 2009 issue of Bon Appetit magazine.

Preheat oven to 350 degrees. Trim woody ends from asparagus and cut stalks into 3 1/2-inch pieces. Place on an oiled sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 8 to 10 minutes or just until softened slightly and color is set. Set aside to cool.

Reduce oven temperature to 325 degrees. In a medium bowl, whisk together eggs, cream, chives, salt, onion powder and nutmeg until smooth. Place prepared tart shell on a sheet pan. Sprinkle with feta and top with rows of asparagus pieces. Sprinkle with parmesan. Pour egg mixture carefully over cheese and asparagus to just below the top of crust. Transfer sheet pan to oven and bake quiche for 20 to 28 minutes, turning pan halfway through cooking to ensure even baking. Quiche is done when filling is firm. Cool before serving.

Serves 8 to 10