1/2 of a large bunch of asparagus (about 1 1/2 cups, when it’s all cut up)
2 cups spinach, washed and dried and roughly chopped
1 T olive oil
1 clove garlic – minced
1 t. rosemary
1 t. basil
1/4 t. nutmeg
1/2 cup milk
1/2 cup goat cheese
1 cup grated sharp cheddar
salt and plenty of freshly ground pepper
Roll out the dough to be just larger than the pie plate. Press it neatly onto the plate, and crimp the edges, or just leave them “rustic.” Prebake at 425 for about 5 minutes, till it’s lost it’s raw shininess.
Fill a small frying pan with about 1/2 an inch of water and bring it to a boil. Trim the woody base of the asparagus and discard it. Chop off the pretty tip of the asparagus, plus about 1 inch, and set those aside. Drop the middle part into the boiling water, cover and let simmer for a while – longer than you would if you were just going to eat the asparagus. You want it to be quite soft. Maybe 15 minutes. Take the stalks out and leave them to drain. Add the tips. Cover, turn the heat off, and leave them for a couple minutes, till they’re bright green.
In a large frying fan over medium heat. Warm the olive oil. Add the garlic, rosemary and basil. Add the spinach, and cook till it’s wilted. You can add a tablespoon or two of water if you need to, but make sure the pan is quite dry in the end.
Combine the spinach, asparagus stems, goat cheese, milk and eggs in a blender. Blend until fairly smooth. Add a pinch of nutmeg and stir in the grated cheese, salt and pepper.
Pour into the pre baked crust. Arrange the asparagus tips in a pretty pattern over the top.
Bake in the 425 degree oven for about 1/2 hour, till it’s puffed up and starting to brown on the edges. It won’t stay puffed up, so be sure to show everybody how nice it looks while it is!