When farmers’ markets start having asparagus regularly around this time of year, I get a little ambitious and buy too much. This habit has forced me to think of other ways to use the hearty but delicate vegetable in ways other than roasting or wrapping in ham. One of my favorite ways to cook with first-of-the-season asparagus is adding them to quiche. Mixing asparagus, bacon, spring peas, and green onions topped with Parmesan cheese develops a light, spring quiche for mild temperature mornings. The quiche is good on its own, but when serving as brunch I will make a small leafy green salad tossed with olive oil, lemon juice, and salt to add on top of the warm, eggy dish. For this recipe, select thin, smaller asparagus for a more delicate bite versus the thicker, woody stalks which are better when roasting or grilling. 

Asparagus and Bacon Quiche
Makes 1 9-inch quiche, serves 6-8 

Ingredients
1 pie dough recipe, here
1 quiche base recipe, here
6 strips thick cut bacon, cooked and crumbled
1 pound asparagus
1 cup spring peas
1 tablespoon green onions (or ramps), sliced thinly
1½ cups Parmesan cheese, grated 

Directions 

1. Remove one disk of pie dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12-inches in diameter and ⅛-inch thick. Place the dough in a 9-inch pie pan and press it gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, leaving a ¼-inch lip to allow for shrinkage. Refrigerate the pie shell for at least 30 minutes. 
2. Preheat the oven to 350°F. Line the pie shell with parchment paper filled with pie weights or dry beans, and blind bake for 35 minutes. Remove from the oven and remove the weights and parchment paper. Using a pastry brush, egg wash all exposed surfaces of the pie shell. Return to the oven and bake for another 10 minutes, or until golden brown. 
3. Meanwhile, bring a large pot of salted water to boil. Remove the woody (tough) ends of asparagus and discard. Add asparagus to boiling water and blanch for 2 to 2½ minutes or until the thickest end is tender. Drain asparagus and run under cold water in a colander. Cut asparagus into 2 to 2 ½ inch pieces. 
4. Once the pie shell is ready, scatter bacon, asparagus, peas, green onions, and 1 cup cheese on the bottom, layering each ingredient.
5. Slowly pour the quiche base over the ingredients, being careful not to disrupt the layered ingredients. Sprinkle top of quiche with remaining ½ cup cheese. 
6. Bake for 1 hour or until the custard is set (the filling will puff up and will have a slight wiggle). Remove and cool on a wire rack for 30 minutes before serving. 
7. Serve warm or at room temperature. Quiche can be covered tightly with plastic wrap and stored in the refrigerator for up to 2 days. Reheat in a 350 degree oven for 10-15 minutes or until warmed through.

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