Parmesan Crust Asparagus Quiche
1 lb asparagus
1 tbsp butter
1/2 small onion, chopped
1/2 red pepper, chopped
Small bunch of chives, chopped
5 duck eggs (or 8 chicken eggs)
1/2 cup cream (or half and half)
Salt and pepper
3-4 tbsp grated parmesan cheese
2 cups grated cheddar cheese
12 pansy flowers (optional)
Snap off the thick ends of the asparagus. Discard or compost the thick ends. Choose 12 spears and trim to 4 inches (10 cm). Grill or roast the 12 spears until partially cooked. Reserve these spears for the garnish. Chop all the remaining asparagus into 1/2 in. (1 cm) pieces and steam until partially cooked.
Melt the butter in a pan. Sauté the onion, red pepper and chopped asparagus. Toss in the chives. Meanwhile, use a fork to whip together the eggs and cream. Season with salt and pepper.
Grease a pie plate with a bit more butter. Sprinkle on the parmesan cheese, pressing it into the bottom and sides of the pie plate. Spread the onion mixture over the parmesan cheese. Top with the grated cheddar. Pour the eggs over all. Using a fork, press the cheese below the surface of the egg mixture.
Lay the 12 asparagus evenly on the top of the quiche like the spokes of a wheel. Set a pansy between each spear. Bake at 375F for 35-40 minutes. The quiche is done when a knife inserted into the centre comes out dry.