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Nancy Kouris quiche

Nancy Kouris with the ingredients to make a fresh asparagus quiche at Blue Duck Bakery in Riverhead. (Credit: Barbaraellen Koch)

Nancy Kouris quiche

Nancy Kouris, who owns four Blue Duck Bakery locations along with her husband Keith, picked up some fresh local asparagus at Bay View Farm & Market in Aquebogue Tuesday morning with plans to make some quiche for the Riverhead bakery.

She usually makes traditional quiche Lorraine, spinach mushroom and broccoli cheddar. The asparagus quiche with Swiss cheese was added to the repertoire this week.

“They are easy to make and you can be creative with them,” she said. “They make a delicious light lunch with a salad. It is something fresh and springy.”

Below is a recipe for Blue Duck Bakery’s asparagus quiche:


9″ prepared pie shell, store bought or your own

1/2 lb. fresh local asparagus

3 scallions sliced including green tops

1 TB fresh parsley  chopped

4 oz. Swiss cheese, shredded

3 eggs

4 oz.  half & half

8 oz. whole milk

1/2 tsp kosher salt

1/4 tsp pepper

Pinch of nutmeg


Preheat oven to 350 degrees

Clean and trim the asparagus.

Blanch asparagus in boiling lightly salted water for 3 minutes, put in ice water to stop cooking. Blot dry with paper towels. Cut into bite size pieces, reserving a few long pieces for top of quiche.

Place a layer of asparagus pieces in the prepared pie shell, add scallions and parsley and Swiss cheese.

Place long asparagus pieces on top in a cross or pinwheel pattern

Beat together remaining ingredients to make custard.

To avoid spilling, place pie shell on a sheet pan on rack in oven. Carefully pour custard mixture into pie shell. Bake approx. 30-35 minutes until custard is set.