Anythyme Asparagus Quiche

Real men do eat quiche! What a wonderful thing to serve a dish that seemed an impossibility to your gluten-free family and friends. The trick is in making a delicious pie crust, and it's easier than you might think. If you can make traditional pie crust using gluten-free flours, then this quiche recipe is a cinch. I recommend Domata Living Flour or Bob's Mill brands. Using Smart Balance works great instead of butter, or use a combination of half butter and half Smart Balance. Use ice water, just as in traditional pie crust, and remember that this dough will not form the same kind of crusty rim because it will not stay together the same way as wheat pie crust. Work as quickly as you can, and be sure your pie crust is well chilled before attempting to cover your pie pan. Once you've got your crust laid out, place in a 350 degree oven for about 15 minutes until the crust begins to brown. Remove from the oven, add quiche ingredients and top with parmesan cheese. Return the entire pie pan to the oven and cook for another 35 minutes until the quiche is set. Serve with a green salad and fresh fruit for a lovely brunch meal, or anytime you crave the savory, creamy texture of quiche!

Ingredients
one bunch fresh asparagus, washed, trimmed and cut into bit size slices
1/2 onion
olive oil
fresh thyme, leaves only, chopped
four eggs
half and half
white pepper
Molly McButter (1-2 tsp)
1/2 cup grated low sodium cheese
1/2 cup grated gouda cheese
parmesan cheese

Chop asparagus and dice onion. Saute onion first and add asparagus after onion has begun to sturn clear. Continue to cook both until asparagus is tender enough to easily bite. Add thyme and other seasonings. Stir gently. Remove from heat.

In another bowl, beat eggs well and add the half and halg. Add all cheese, but reserve parmesan for the top of the quiche. Place asparagus and onion mixture into pie crust. Pour egg and cheese mixture over top. Top with parmesan cheese. Bake in a 350 degree oven for 30-35 minutes, or until quiche has risen up and is set. Check by gently shaking pie in oven to make sure that the quiche does not move in the center. Remove, cool, and serve. I like to serve this slightly warm. The quiche will continue to set up and will slice more easliy if you allow it to cool to just above room temp. This will also keep in the refrigerator for several days, and is a great cook ahead recipe for a next day brunch. Just warm in oven and serve.