I can’t believe I’m at this place in my life.
…where I can eat asparagus and not gag. I mean, there’s still a little butter involved in the process but I’m getting there. ‘There’ being a place where I’m at peace with asparagus.
The whole scheme behind me starting to eat asparagus was so I could make one of these pretty asparagus spear dishes. They’re so attractive. Asparagus is the prettiest vegetable…I’ve mentioned this before.
So as I type up this post I’m going on 3 hours of sleep. I’m feeling a wee-bit intoxicated-like as a result of it. Saturday I road tripped to Dallas for a bachelorette party for one of my best friends from college. There are those perpetually happy people who I’m always in awe of because I feel like I can sit around and find oodles of things to complain about at any given time. So annoying. This friend is one of those perpetually happy people.
We started with the lingerie party then progressed to a cooking class at Sur La Table. We made bruschetta, homemade pasta & tiramisu…so much fun. I had never taken a cooking class before…LOVED IT. Then we all stayed up til 3am eating chocolate, telling honeymoon stories and talking about girl things. It was such a fun night that having to get up at 6am to drive back to Houston for dietetic internship stuff didn’t seem terrible at all. Especially when iced lattes were involved.
This was also the first night Andrew and I had been apart since getting married in December. Being married really is like a slumber party every night…even if sometimes it is a moody and emotional one because someone (me) thinks the world is ending again (it usually isn’t). Typically Andrew and I talk about important things like how we both agree that we wouldn’t eat Oreos if we knew there was no milk. You can’t enjoy the Oreo eating process unless you know there is an ice cold glass of milk to finish it off with. That’s how we feel.
But truly having a girls night was so fun. I’ve heard that a guy needs a girl and a girl needs a guy AND a group of girls. Which I think is true. Pretty much if you like frozen yogurt and slumber parties we could be the bestest of friends. But if you don’t like asparagus, it might not work out…cause you’d be a bad influence in this very fragile relationship I’m currently building with the vegetable.
So the quiche. The crust is more dense than your typical light and flaky quiche crust. That would be because it’s missing the light and fluffy ingredient…butter. Right now the only way I can eat asparagus is if it’s sauteed in a little buttah. But here’s to another way for me to enjoy it.
And cold leftover quiche is so perfect for summer meals. Like, all the meals.
- 1 cup oat flour, spooned into measuring cup
- 1 cup whole wheat flour, spooned into measuring cup
- 2 tablespoons ground flaxseed
- 1 egg
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons water
- 5 eggs
- 2/3 cup extra sharp cheddar, grated
- 2/3 cup green onion bulb, thinly sliced
- 1/2 cup plain greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch asparagus, trimmed to fit into your baking dish
- Preheat oven to 350F. In the bowl of an electric mixer, combine all of your crust ingredients. Mix until a dough is formed. Press the dough into the bottom of a greased baking dish (I used a 2 quart oval dish). Bake for 15 minutes.
- Meanwhile, in a bowl whisk together all filling ingredients (except your asparagus). Pour filling on top of crust. Gently place asparagus spears on top of the filling. The spears may sink a little. Bake for 45-50 minutes, or until eggs are set. Serve warm or allow to cool. Store in the fridge for up to 5 days.
- makes 6-8 quiche pieces;