Spring Quiche with Asparagus and Peas

PREP TIME: 15 minutes
COOK TIME: 45 minutes

Ingredients
1 9-inch store-bought frozen pie crust, defrosted
1 cup asparagus, trimmed and cut into 1-inch pieces
3/4 cup peas (fresh or thawed frozen)
1/2 small sweet onion, thinly sliced
4 large eggs
1 cup milk (or half-and-half for richer texture)
3/4 cup shredded cheese (Gruyère, Swiss, or mild cheddar)
1 tablespoon olive oil or butter
1/2 teaspoon salt
1/4 teaspoon black pepper
*Edible flowers, for decoration (optional, see cook's note)

Directions
Preheat your oven to 375°F.

Dock the pie crust liberally with a fork. For an extra crispy crust, bake for 10 minutes according to package instructions.

Heat oil in a skillet to medium on the stove top. Add onions and sauté for 3-4 minutes. Add asparagus and cook for two more minutes. Remove veggies from heat and stir in peas. Let cool for a few minutes while you make the filling.

Whisk together the eggs, milk/half-and-half and salt and pepper in a mixing bowl.

Arrange veggies at the bottom pf the pie crust in an even layer. Arrange cheese over the veggies. Pour the egg mixture over the cheese.

Bake for 40-45 minutes, or until the eggs are set.

Decorate with your edible flowers, if using. Serve right away and enjoy!

*Cook's note: There are quite a few edible flowers to choose from, but ones that will highlight the fresh flavor of this quiche include nasturtiums, dandelion, calendula and chive flowers. Visit your local florist to see what they have in stock.