Asparagus Quiche Recipe
·1 unbaked pie shell (9 inches)
·1/2 pound fresh asparagus, trimmed
·2 green onions, thinly sliced
·1 tablespoon all-purpose flour
·2 cups (8 ounces) shredded Swiss cheese
·3 eggs, beaten
·1 cup half-and-half cream
·1/2 teaspoon salt
·1/4 teaspoon basil
·1/8 teaspoon cayenne pepper
How to Make Asparagus Quiche Recipe
- Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
- Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
- Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
- Yield: 6 servings.
- Originally published as Asparagus Quiche in Country Woman
- March/April 1991, p33
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