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Preheat oven to 425 and place oven rack in lower third of oven.
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Spread pie plate with butter or spray with organic non stick spray
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Place pie crust in pie plate. (see recipe suggestions above)
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Trim crust and pinch the edges if desired
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Trim the last few inches off the asparagus and discard. Cut remaining stalk into 1/2" pieces, sauté in butter till soft. (6 mins)
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While asparagus cooks, place artichoke hearts between two paper towels and squeeze out excess water. Chop.
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In a large bowl whisk together, eggs, cream, sea salt, and pepper. Then gently stir in vegetables and cheese.
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Pour into pie crust.
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Bake for 25-30 minutes, till golden and center is set. About halfway through cooking time I fold then strips of foil and cover the crust, leaving the center of the quiche exposed. This prevents the crust from getting too brown.
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When quiche is golden and center is firm, remove from oven, allow to cool and serve.