This is an easy make ahead dish! Great for a Mother’s Day Brunch or an any day gathering.
By Chef Tristin Papenfuse
Serves: 6-8
Prep Time: 10 min
Cook Time: 35-45min
INGREDIENTS:
1 Tbsp. Butter
1 Bunch Asparagus
5 Eggs
½ C. Half & Half
½ C. Sour Cream
Pinch of Nutmeg
1 C. Crumbled Feta Cheese
½ C. Chopped Scallions (greens and whites)
Kosher Salt & Pepper
Nonstick Cooking Spray
METHOD:
- Preheat oven to 350 degrees. Cut the bottom 1 or 2 inches off the asparagus (the tough part). Cut into ½ in pieces. Melt butter in nonstick skillet on medium heat. Add the chopped asparagus and sauté for about 5 minutes until slightly tender. Salt and pepper to taste. Set aside to let cool.
2. In a medium sized mixing bowl, beat the eggs. Whisk in the half and half, sour cream, ¼ tsp. salt, ¼ tsp of pepper, and pinch of nutmeg.
3. Incorporate the feta cheese, chopped scallions, and asparagus into the egg with a spoon.
4. Grease a 9-inch pie dish with nonstick cooking spray or butter. Pour the quiche mixture into the pie dish.
5. Bake for 35-45 minutes until slightly browned. The edges should be pulling away from the dish. Use a toothpick to test the doneness in the center of the quiche. When the toothpick comes out clean, it’s done.
6. Let quiche sit for at least 10 minutes before serving. Serve warm, at room temp or chilled.
CHEF’S TIPS:
-Make ahead, cool, cover with plastic wrap, refrigerate for up to 4 days. To reheat, place in 350-degree oven for 15 minutes.
-Broccoli would be a great substitute for those who don’t prefer asparagus.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.”
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
