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Meat Free Friday: Asparagus-Parmesan Quiche and Watercress Salad

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Another delicious recipe adapted from the 2012 Milk calendar


A 9 inch deep dish pie crust, already baked

2 tsp. Dijon mustard

12 asparagus spears (soooooooooo excited we’re on the verge of asparagus season here! – if you don’t have it available there, you can use frozen), cut into 1 inch pieces

1/3 cup grated Parmesan cheese (you can substitute 3/4 cup of another cheese instead if you prefer)

3 eggs

1 cup milk

1/4 tsp pepper

2 T. chopped fresh dill or tarragon (or about 1/2 T. of dried)

Instructions:  Put the pie crust on a baking sheet to catch any drips.  Brush the pie crust with the mustard.  Arrange asparagus evenly in pie shell and sprinkle the cheese over top.  Whisk the eggs until they’re foamy and then whisk in the milk, pepper, and herbs until blended.  Pour this into the pie shell.  Bake at 350 degrees F for about 35-45 minutes – the filling should puff up and a knife inserted in the center should come out clean.  Allow the quiche to rest for 10 minutes before cutting.

Watercress Salad


4 cups broccoli florets, steamed and rinsed in cold water

1/4 cup red wine vinegar

1/4 cup honey

1 garlic clove, minced

3/4 cup thinly sliced onion (I prefer red or Vidalia)

6 T. dried cranberries

2 bunches of watercress

Instructions:  Whisk the vinegar, honey, and garlic together.  Season with salt and pepper if desired.  Add onion and cranberries.  Let this stand for half an hour to allow the onion to soften a bit.  Add broccoli and watercress to the dressing mixture and toss to coat.


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