THE VILLAGE VOICE

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' ___________ 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. P...

ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' * 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips . Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears de...