My daughter, Laura, taught me how to be a mother. As a young woman in my early twenties, Laura entered my world like a force of nature.
She was a beautiful redheaded ball of energy. Turning heads wherever she went, Laura had a vivacious presence that charmed everyone. She still does.
As a mother, little can be more rewarding than seeing your children grow to not only be wonderful adults, but exceptional parents.
It is a blessing and a joy to watch Laura parent Remy and Rory, her two little ones.
As my mom always did for me, I want to do something special on Mother's day for Laura.
Remy has advised me that Kenton has purchased flowers and a present for Laura. Remy and Rory have crafted paintings for her as well.
I am making Laura some low carb sweets and her favorite quiche. The quiche was a specialty of mine when I used to cater breakfast for my husband, Marty's, clients.
Back then I used a regular pastry crust, but this version utilizes an easy almond flour one. Either are delicious.
In the past I used prosciutto instead of ham, but due to quarantining my pantry is limited. The meat can be replaced with chopped sundried tomatoes for a vegetarian version.
Asparagus and Prosciutto Quiche
Low Carb Pie Crust
2 1/2 cup almond flour 1/2 teaspoon salt 1/2 teaspoon onion powder 7 tablespoons melted butter
Preheat oven to 350 degrees. Wisk dry ingredients in a bowl. Add melted butter and stir until a coarse dough is formed. Divide dough and press into two 9 inch pie plates. Use the bottom of a measuring cup to even out the dough on the bottom, then prick all around with a fork. You may also press the fork into the sides to make a pretty pattern, though it's not necessary. Pre-bake the crusts for 10 minutes.
While the crusts are baking, combine remaining ingredients, except for the cheese, in a large bowl.
1 bunch asparagus, lightly blanched then diced (about 1/2 inches) 6 eggs, lightly beat 2 cups heavy cream 7 ounces of ham or prosciutto, diced. If using prosciutto, remove fat from the edges. Salt Cracked pepper 1/2 cup shredded six cheese Italian blend or some sprinkles of parmesan
Remove crusts from the oven. To divide the filling into the pie crusts, begin with a slotted spoon. Scoop out the asparagus and meat, making sure even amounts are distributed among both crusts. Top with the liquid, then sprinkle cheese. Bake for 40 minutes, or until the center is firm.
Serves 16
These quiches can be frozen and reheated.
