ASPARAGUS AND PESTO QUICHE
1 sheet frozen puff pastry, defrosted
3 Tbsp olive oil
1 large onion, thinly sliced
1 lb asparagus, stems cut in 1 inch pieces, stalks left in 3 inch pieces, kept separate
4 large eggs
1 cup heavy whipping cream
3 Tbsp pesto
1/2 cup feta cheese
1/2 cup mozzarella cheese
1 cup cherry tomatoes, halved
1 tsp salt
1/2 tsp pepper
1/2 cup freshly grated Parmesan cheese
Lay the puff pastry on a lightly floured work surface. Use a rolling pin to gently spread the pastry. Cut into a circle and place in an ovenproof pie dish. Use a fork to prick the bottom and sides of the pastry.
In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the onions and allow to caramelize to a golden brown. Remove from heat and set aside.
Warm another tablespoon of olive oil. Then add the stems of the asparagus and sauté for 2 to 3 minutes. Place stems on the bottom of the pie crust.
Warm remaining olive oil and add the asparagus stalks. Sauté for two minutes and set aside.
Preheat oven to 425°F.
In a large bowl, combine the eggs and heavy whipping cream. Add the pesto, onions, feta, mozzarella, tomatoes, salt and pepper. Stir gently to combine.
Pour the cream mixture into the pie dish.
Place the asparagus stalks in a decorative pattern, then sprinkle Parmesan cheese on top.
Bake for 20 to 30 minutes until the puff pastry is a golden color and the center of the quiche is completely cooked.
Serve hot.
