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Ingredients

• 1 bunch of fresh baby asparagus (you'll need about 18 stalks depending upon size)
• 1/3 cup: chopped scallions (2 or 3 stalks) or 1/3 cup fresh sliced chives
• 4 slightly beaten eggs
• 1-1/2 tablespoons flour
• 1-1/2 cups of half-n-half, light cream or milk
• 1/2 box of frozen spinach - drained really well of its water and thawed
• 1 cup shredded cheese, use a combination of two or more cheeses such as goat, swiss and gouda or swiss, cheddar and monteray jack for some pizazz.
• 1 pie crust (pre-made ok to use...so it's ok to cheat on this step my peeps)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon of nutmeg (preferably fresh if possible)
• *****for homemade rustic pastry shell:
• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup chilled shortening
• 3 tablespoons butter
• 3 tablespoons freshly grated parmasean cheese
• Equipment Needed: One working oven at 450 to start, fresh chicken eggs just laid (just kidding), bag of dried beans out of their plastic, tin foil to help with baking pie shell blind (not you but the pie shell of course), steamer for asparagus, couple of bowls to make work easier and a cookie sheet to make clean up easier by placing cookie sheet under pastry shell when baking quiche in avoiding any spills that may occur.

Description

This Dish Wowed Even Myself As It Was Made With Eggs That Were Literally Laid That Day - Not All Of Us Have That Advantage Or Luck Let Alone Chickens In Their Yard, But It's An Easy Twist To Everyday Quiche That Pleases The Vegetarians To Real Men Who Eat

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