Asparagus Shrimp Quiche

• Crust:
  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
• Filling:
  • 2 tablespoons butter
  • 2/3 cup chopped shallots or onion
  • 12 asparagus spears, trimmed and cut into 1-inch pieces
  • 1 ½ cups cooked, peeled, and deveined shrimp (medium or small)
  • 4 large eggs
  • 2/3 cup half-and-half
  • 1/3 cup whole milk (or use all half-and-half)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg (optional)
  • 1 ½ cups shredded cheese (Gruyere, Swiss, Cheddar, or a combination)
• Optional topping:
  • Chopped fresh herbs (such as chives, parsley, or dill)

Instructions:

1. Preheat oven to 375°F (190°C).
2. If making your own pie crust, pre-bake it according to recipe instructions. If using a store-bought crust, prick the bottom with a fork a few times.
3. In a large skillet, melt butter over medium heat. Add shallots or onion and cook until softened, about 2 minutes.
4. Add the asparagus and cook for 2-3 minutes, or until crisp-tender.
5. Add the shrimp and cook for another minute or two, just until pink and cooked through. Remove from heat and set aside to cool slightly.
6. In a large bowl, whisk together the eggs, half-and-half, milk, salt, pepper, and nutmeg (if using). Stir in 1 cup of the shredded cheese.
7. Add the cooled shrimp and asparagus mixture to the egg mixture and stir to combine.
8. Pour the filling into the prepared pie crust. Sprinkle the remaining ½ cup of cheese over the top.
9. Bake for 45-50 minutes, or until the quiche is golden brown and a knife inserted near the center comes out clean.
10. Let cool for at least 15 minutes before slicing and serving.
11. Garnish with chopped fresh herbs (optional).

Tips:

• You can blanch the asparagus for 1-2 minutes before adding it to the skillet if you prefer a softer texture.
• If the crust starts to brown too quickly, cover the edges with foil.
• For a richer flavor, use heavy cream instead of half-and-half.
• Feel free to add other vegetables to the quiche, such as chopped mushrooms, red bell pepper, or spinach.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.