Asparagus quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 9 inch pie crust -- unbaked |
| ½ | pounds | Asparagus -- fresh trimmed |
| 2 | eaches | Green onion -- thinly |
| Sliced | ||
| 1 | tablespoon | All-purpose flour |
| 2 | cups | Swiss cheese -- shredded 8 |
| Oz | ||
| 3 | eaches | Eggs -- beaten |
| 1 | cup | Half and half |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Basil |
| ⅛ | teaspoon | Cayenne pepper |
Directions
Bake crust at 425 deg. for 6 to 7 min. Remove from oven and set aside. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Reserve 3 whole spears for garnish; slice the remaining spears into ½ in pieces. Toss together the asparagus pieces, onions, and flour. Spread asparagus mixture into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne pepper. Pour into crust. Bake at 325 deg. for 25 min. Split the reserved asparagus spears lenthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5 to 10 min. longer or until a knife inserted in center comes out clean. Let 10 min. before cutting. Yield: 6 servings.
Recipe By : Country Woman