Oh no! A whole bunch of asparagus about to go bad – what to do?! Here’s what: I quickly sautéed it with leeks and prosciutto bits. Then I put the mixture, along with fontina cheese, in a frozen pie crust and poured an egg mixture (3 eggs and 3/4 cup milk, beaten) over the whole thing. I baked the quiche at 400 for 15 minutes then turned the heat down to 350 and continued baking for another 35 minutes.
By the time I was finished getting ready for work I had a nice breakfast waiting for me. Now that the dreaded blizzard had begun, it’s nice having something warm in my belly before walking outside and into the snow.