I want to get on a plane. I want to pack a large bag. I want to open my suitcase and obsess about what goes in it. What will I wear and what shoes will I need? Will it be cold? Should I layer? Will I need to get dressed up at any point during my time away? Should I pack heavy or light? I want to bring everything because a girl needs options. What should I bring on the plane? Which books? Which magazines? Don’t forget gum!
I’ve always had an intense case of wanderlust. In college I would drive around the country with friends during our winter and summer breaks, stopping in small towns and taking in the local scenery. These days I love to travel overseas more than almost anything. There are so many places to see and I need more time. I’m getting older. The over-active anxiety center in my brain shrieks at me that I’m running out of time. When I visit a foreign city, I don’t want to leave after a few days. I want to get to know the local scene and the people. I don’t want to just see the tourist traps and take photos next to monuments. I spend a lot of time researching our trips in advance. I get goosebumps during the planning phase. What should we see, where should we eat, where do the locals eat, how do we get around and are we supposed to tip?
We gave up traveling when I left my job to attend culinary school. Our last big trip was to Japan, exactly 5 years ago. It has been far too long. Thankfully, the time has come. We recently booked a trip to Germany and the Czech Republic! I am counting the days until we leave.
It really can’t get here fast enough. I have a bad case of wanderlust. And so many places to see.
- 10 asparagus stalks, tough ends removed
- 1 tablespoon chives, chopped and divided
- ½ cup soft goat cheese
- 1 cooked 9-inch pie crust (either store bought or homemade)
- ¾ cup heavy cream
- ½ cup milk (I used 1%)
- 2 whole eggs
- 1 egg yolk
- ½ teaspoon sea salt
- ⅛ teaspoon fresh ground black pepper
- pinch of fresh grated nutmeg
- Preheat the oven to 350 degrees F.
- Slice the asparagus in half. Leave the top halves in tact and cut the bottom halves into small pieces. Bring a pot of water to a boil and set out a bowl with ice water. Blanch the asparagus (both the top halves and bottom pieces) for 1 minute. Drain and then shock in an ice bath to halt the cooking process.
- Spread ½ tablespoon chives evenly in the bottom of the baked pie crust. Top evenly with the goat cheese, followed by the chopped asparagus, reserving the top halves for decoration.
- In a medium bowl, whisk together the cream, milk, eggs, yolk, salt, pepper and nutmeg. Stir in the remaining chives. Pour the custard into the tart shell and then gently lay the top halves of the asparagus on top in a decorative manner.
- Bake the quiche for 30-35 minutes, or until no longer liquid but still slightly jiggly in the center. Allow to cool for at least 25 minutes before serving so the custard can fully set.
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