Asparagus and Green Chile Stratta

by Chef Bill Wavrin - Chef Wavrin

Yield: 1 quiche

Ingredients:

6 slices Texas toast

5 hatch chile peppers roasted seeded and stemmed

6 eggs

3 cups half & half

1/2 teaspoon tarragon

1/4 teaspoon nutmeg

2 cups Swiss grated

2 cups Monterey Jack grated

6 asparagus spears trimmed

1 onions julienned

½ cup yellow bell pepper julienned

2 1/2 cloves roasted garlic minced

2 scallions sliced

Kosher salt & freshly ground pepper to taste

Method:

Pre-heat oven to 400°!!

Step #1: Spray one 10” tart pan with a removable bottom with vegetable spray. Line the bottom of the pan with the Texas toast and set aside.

Step #2: Roast the pepper, peel and seed. Set aside. Trim the asparagus and cut on bias [2”] in length. Set aside.

Step #3: Place the onions and bell peppers in a saute over medium heat and saute lightly. Remove from the stovetop and set aside.

Step #4: In a bowl combine the eggs and cream and the tarragon nutmeg, salt and pepper. Whisk lightly to combine. In a separate bowl toss the cheeses.

Step #5: Add half of the egg mix equally to a prepared tart pan. Sprinkle in a quarter of the cheeses and layer the roasted chiles in each tart. Add equal amounts of the egg mixture and cheeses and asparagus. Stir in the sauteed onions and bell pepper.

Step #6: Place the quiche in the oven and bake for [45] minutes or until done. When done remove and allow to cool.