Monday, January 18, 2010

The Long Quiche Goodbye

Today officially ends our Iron Chef Week with secret ingredient: EGGS, suggested by Janel G. Thanks, Janel. Eggs inspired us to create Angel Food Cake, Aioli sauce, omelets and more!

If you'd like to try your hand at winning our next Iron Chef contest (the new prize and winner will be announced soon), just send your Iron Chef secret ingredient suggestions to

And now, I'm pleased to share with you one of my favorite things: quiche. Eggs are a key component of quiche. They give it the fluff and substance and work so well with cheese!

Quiche: not just for women.

In my new book, The Long Quiche Goodbye, [coming in July] I have quiche in the title for a reason. [Oooh, guess you’ll have to read the book to find out why…]
Okay, twist my arm. I’ll tell you a little bit. Charlotte, my protagonist, makes a point of cooking a new quiche every week for customers. She thinks it’s important to show customers how to enjoy cheese in its raw form as well as in recipes. And quiche with a glass of wine? Scumptious.

One of Charlotte’s favorite quiches is Pineapple, Ham and Brown Sugar quiche. That recipe will be included in the book. Check it out.

In the meantime, another that is mentioned in the book and happens to be one of my favorites--a savory one--using Asparagus and Zucchini.

It’s so pretty that I included it in my book trailer. [Note – I’ll have a contest regarding the trailer in March…but more on that in a future blog.]
For now, here's my egg-citing (thanks, Julie for all the fun puns this week)


1 pie shell (home baked or frozen )
1 teaspoon white pepper
6 asparagus, end snapped off and cut into 1” long pieces.
2 tsp. olive oil
1/4 c. sliced leek tips
2 T. pine nuts
1/2 a small zucchini, diced [approx. 1/2 cup]
3/4 cup milk
4 eggs
1 T. fresh basil snipped small
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
2 oz. shredded Edam or cheddar cheese
2 oz. shredded Ementhaler cheese


Blanch asparagus for 1 minute then drain and rinse with cold water.
Sautee leeks in olive oil at medium heat. When they turn limp, add pine nuts.
When pine nuts have toasted, take pan off burner, add drained asparagus, zucchini, sauté quickly.
Sprinkle 1 teaspoon white pepper and 2 oz. shredded cheese on pie crust.
Put sautéed veggies and nuts on top of cheese.
Mix milk and eggs and seasonings together.
Pour into pie crust.
Sprinkle with remaining cheese.

Bake 35 minutes at 375 until quiche is firm and lightly brown on top.


  1. It's a beautiful quiche! And with asparagus (my fave!) and zucchini in it, it's healthy, too. Thanks for sharing this one Avery!

    Mystery Writing is Murder

  2. OK - I am now salivating for that pineapple, ham, and brown sugar quiche recipe--but I have to wait until July! (Argh!) Love today's recipe--so fresh and almost springy with the garden vegetables, a great way to awaken hibernating taste buds during these short, cold winter days. Smart Iron Chef, entry, too. Quiche has to be one of the best uses for eggs there is. Have a great Monday!

    ~Cleo Coyle
    author of The Coffeehouse Mysteries
    Live Coffee Drawing today at 7 PM (Eastern)
    Cleo Coyle on Twitter

  3. I've never been one to eat much zucchini, but using it this way looks great. I love asparagus so that's an added bonus. But I must say, I'm with Cleo. The quiche with pineapple, ham and brown sugar sounds delicious. Can't wait to see that one. Looking forward to your book release date.

  4. I love quiche (spinach is my favorite), but I love great mysteries even more so I really can't wait to read THE LONG QUICHE GOODBYE. I know I've told you in person how much I love that title, but I just have to say it again. That's an awesome title. I've preordered the book and can't wait to get my hands on it.


  5. So glad you love it and are enjoying the recipe. Yes the brown sugar one is one of my favorites. A spur of the moment creation that made sense. Thanks for pre-ordering! I appreciate the support.

  6. I have to confess, I'm not a huge fan of eggs. (Please don't throw them at me ... I can't help it! I worked too many "icky egg" jobs: washing breakfast dishes in my dorm, graveyard shift waitress at a Denny's, etc.)

    That said ... this particular quiche recipe might just get me back on the egg wagon. Seriously, yum! And the brown sugar/pineapple combo has me completely intrigued. Cannot *wait* for the book to learn more. :)

  7. Unlike wendy (everyone has their personal tastes, so no insult)... I LOVE eggs!

    And representing real men.... I love quiche!

    excited about the new book

  8. Asparagus and zucchini are two of my favorite veggies. Add some cheese and eggs - you've got a winner!

    I've really enjoyed all of the egg recipes this week. You all have added many new recipes to my overflowing recipe files. Thank you!

  9. Yummm... Love zucchini, but am intrigued by the idea of zucchini, too.. I'll bet it's really good. Will have to keep this in mind for a nice light dinner when we want a meatless night. thanks!

    Let me add my voice to the chorus of folks who are anticipating learning more of your yet undisclosed recipe. Sounds delish!

  10. I've had the privilege of reading The Long Quiche Goodbye and I promise you won't be disappointed. You'll love the characters and the setting -- and the cheese!

    Avery, this quiche looks so good that I'm coming to your house for dinner tonight. Aren't you glad we live on opposite coasts and I can't do that? ;-)

    ~ Krista

  11. Quiche me, darling! That is one fabulous
    looking pie, Avery! I can't wait to
    try it and today (rainy) is the perfect
    day for it.

  12. Thank you all for your comments. I was traveling to SF all day and couldn't get a signal to respond. You are all so lovely for your good wishes and enthusiasm! Avery

  13. Can't wait to read The Long Quiche Goodbye...and love the recipe! I'm a vegetarian and am always looking for terrific recipes, this is one of them! Thank you so much for posting it.