Springtime -- time to break out the grill! Fresh asparagus, eggs and cheese with tender young chives meld to form a delightful Easter Brunch main dish.
Crust and filling as per this post.
1/2 pound fresh asparagus
1 teaspoon olive oil
1 cup shredded Balsamico Bella Vita cheese (or Swiss or Romano)
1/2 cup diced red pepper
3 tablespoons snipped chives
4 slices pancetta
Heat grill to medium high. Clean asparagus and break off tough ends. Sprinkle olive oil on asparagus and toss to coat. Place on grill and cook with lid closed for 2 or 3 minutes or until it begins to brown. Turn and cook another 2 or 3 minutes. Turn and cook once more. Remove from grill and allow to cool. Reserve 8 spears whole and chop the rest. Heat oven to 375 degrees. Place cheese in bottom of crust; top with red peppers and chopped asparagus. Whisk egg and cream mixture together then stir in chives. Pour over veggies and cheese. Cut pancetta in half lengthwise. Wrap each half around the reserved asparagus spears and place on top of quiche in a circle. Bake quiche for 25 to 30 minutes or until center is set. Serve warm or at room temperature.
Hollandaise if you would like.