The restaurant blu in Glen Arbor is our feature restaurant this week. Chef and owner Randy Chamberlain provided us with this recipe for asparagus quiche, which is a hearty substitute for traditional eggs and bacon. Although it’s especially good with local, fresh asparagus, it can be made any time of the year, with asparagus from your grocery store’s produce department.
BLU CHEF, OWNER RANDY CHAMBERLAIN
Blu is not open for breakfast, but you can enjoy sunsets over Lake Michigan from the dining room at 5705 Lake Street in Glen Arbor. For more information, visit www.glenarborblu.com.

Directions:
1 deep dish 9” pie shell
2 T butter
1 onion, diced
1 red bell pepper, diced
1 lb. fresh asparagus, trimmed and diced
3 eggs
1/2 cup Gruyere cheese, grated
1 1/4 cups heavy cream
Pinch salt, pepper and nutmeg

Crust:

Preheat oven to 350 degrees. Line shell with aluminum foil or coffee filter, fill with pie weights or dry beans and blind bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights and return to the oven for 3 to 5 minutes. Remove from the oven and brush the surface of the pie crust with a light coating of egg white and allow to cool.

Filling:

In a sauté pan on medium heat add the butter and onions, sauté until caramelized. Add the red peppers and asparagus and sauté until soft. Let vegetables cool. Place the vegetables in the pre-baked crust and top with grated cheese. In a large bowl whisk together the eggs, heavy cream, teaspoon salt, pepper, and nutmeg. Pour the egg mixture over the vegetables and cheese. Bake on the bottom rack of the oven for 45 to 50 minutes, or until the custard is set and quiche is golden brown on top. Allow to cool slightly before serving.

Ed. note: County Cuisine is a feature about recipes provided by chefs at Leelanau County restaurants.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Gusto! Ristorante, Melba-Ann’s Diner, Riverside Inn.