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Asparagus Quiche
I opted to roast the asparagus with a finely sliced shallot and a splash of extra virgin olive oil, salt and pepper. In addition, I sauteed the bacon with a chopped shallot. The flavour and texture of this quiche is the best I've had. If I make a few more with the fresh local asparagus on now, I'm wondering how well this quiche will freeze. Has anyone tried to freeze one of these yet ?
1 user found this review helpful
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Reviewed On:
May 15, 2011
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