The quiche!

Random fact: the quiche is actually a funny nickname that a couple of my friends gave me.

For our little house gathering, I made a healthy mix of food, most of which was gone too quickly for me to take pictures! However, I also made Marie Helene’s apple cake, which we had with ice cream.

And I made Gerard’s mustard tart with cherry tomatoes and a non-mustard quiche variation with cheese, asparagus, thyme and red pepper.

You’ll need:

• Tart or quiche shell, blind baked for 20 minutes
• 3 eggs
• 6 1/2 tablespoons heavy cream
• 1/3 cup grated cheese (I used a mix of mozarella, provolone and parmesan)
• 1/3 red bell pepper
• approx 8 stalks young green asparagus
• handful of fresh thyme
• salt & pepper

1. Preheat oven to 375F (190C). With a whisk,  mix together eggs and heavy cream. Season with salt and pepper.

2. Trim asparagus and cut each stalk in half. Slice pepper thinly.

3. Cover bottom of pie shell with cheese (reserve remaining cheese to sprinkle on top).

4. Pour the egg mixture into the tart shell. Layer asparagus and peppers on top in a criss-cross pattern (it’s okay if they sink in a little). Sprinkle with thyme, remaining cheese, and a pinch of salt and pepper.

5. Bake for approximately 30 minutes until custard is set and tart shell is flaky and golden.