Asparagus Blue Cheese Quiche

I have been awash in an sea of asparagus and have seeking inspiration anywhere I can. I saw a little individual quiche at the market the other day that had asparagus, blue cheese and cherry tomatoes.  I am not a huge fan of tomatoes in quiches I decided that I would make my own asparagus and blue cheese quiche.  The results are below.  I am so glad I have gotten over my quiche paranoia.

Ingredients:      

One bunch of asparagus, washed, woody ends trimmed (about a pound)

One medium onion chopped

1-2 Tablespoons olive oil or vegetable oil

3 Eggs

¾ Cup of milk

½ Teaspoon of salt

¼ Teaspoon of white pepper

4 Ounces of blue cheese (gorgonzola, stilton, Roquefort, Oregon blue, whichever you prefer)

I pie crust, uncooked, store bought or homemade (for this I used Marie Callanders pie crust. I was feeling particularly lazy and it was the only one at the store that did not have lard). 

Method:

1. Preheat oven to 375 degrees
2. Take a fork and prick the pie crust all over. Cover the crust tightly with aluminum foil. 
3. Remove from oven and set aside.
4. Place in oven and bake pie for 10 minutes and then remove foil and continue to bake uncovered for 4-5 minutes. It should be just lightly golden, if it isn't continue baking but check at one minute intervals. It can go very quickly from lightly golden to burnt umber. 
5. While crust is baking, cut asparagus into one inch lengths, separate the tips from the stems and set both aside. Cook the onion in the olive oil over medium heat until glossy and translucent, add the asparagus stems stir well cook for two or three minutes. Then set aside. 
6. In a medium bowl lightly mix together the egg and the milk with a fork, add the salt and pepper.
7. When crust is cooked dump, yes dump in the asparagus and onion mixture. 
8. Crumble the blue cheese over the top of the asparagus and onion.
9. Pour the egg mixture over the cheese, asparagus and onion in the cooked pie crust.
10. Decorate the top of the quiche with the reserved tips, pressing lightly into the mixture.
11. Place filled pie plate on a cookie sheet and bake for 45-50 minutes. It should be delicately browned.

Serve hot with a quinoa pilaf or cold with a side salad (sliced fresh pears are a nice addition).