asparagus quiche

(2 ratings)

No Image

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I was listening to a book-on-CD, Dark Tort by Diane Mott Davidson, with my husband. When they started to describe this recipe, I knew instantly that I need to try it. I'm not a vegetarian by practice, but I LOVE asparagus, so I was more than willing to try this recipe. What I like is that it's so SAVORY. The egg serves more as a vehicle to get the cheese and asparagus taste to you, rather than it's own element.

►

(2 ratings)

yield 8 serving(s)

method Bake

Ingredients For asparagus quiche

8 oz

asparagus, washed, trimmed of all hard, tough stalks, and cut into 1-1/2" lengths
4 lg

eggs
1/4 c

whipping cream
1 tsp

dijon mustard
1/2 tsp

salt
1/8 tsp

cayenne pepper
1/4 tsp

paprika
1 c

small-curd cottage cheese
1 c

gruyere cheese
1/4 c

grated parmesan cheese

How To Make asparagus quiche

1
Preheat oven to 350*F. Butter a 9" pie plate.

2
Using a small saute pan that has a cover, heat about half a cup of water just to boiling. Pour in the sliced asparagus, cover, and turn off the heat. Allow the asparagus to steam, with the heat turned off, while you prepare the other ingredients.
3
Beat eggs on medium speed until they are well blended. Blend in the cream, mustard, salt, pepper, and paprika until well combined. Using a heavy wooden spoon, stir in the cheeses, stirring until well combined.
4
Drain the asparagus. Put it onto the bottom of the prepared dish. Pour the egg mixture over the asparagus, and place the quiche into the oven.
5
Bake for about 35 - 40 minutes, or until the quiche has puffed and browned, and is set in the center. Allow to cool 5 minutes before slicing.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.