Thursday April 10
For us, spring means fresh asparagus, $1.50 a bunch at Findlay Market. We got lots, but wanted to make something new with them, i.e., not another Saffi. Holt pondered over various cookbooks, and found Julia's master recipe for crustless quiches. Frankly, we've never seen the point of the crust. Nice if you're planning to take it on a picnic or eat it with your hands, but otherwise a waste of time. Don't worry about it sticking to the pan. We just used the pyrex dish we roasted the asparagus in, which had a smear of olive oil in it and everything came out brown and lovely.
The basic custard is 1 egg to half a cup of milk or cream. We did this with 3 eggs + 1 1/2 cups of cream and milk. Plus a shot of thyme and salt. After that its every ingredient for itself.
Into this batch went: some asparagus that just got done roasting, cooled off and chopped up; a few leftover sliced shallots and potatoes from Monday's lamb roast; some cubes of Schad's ham; and a about a cup of shredded jack cheese; i.e., whatever we had in the fridge that would go nice with asparagus.
Bake at 375ยบ for 30 minutes. That's it.
Creamy goodness.
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