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Once those first fresh asparagus spears sprout up, invite some special friends for a brunch and pull out this recipe. This lovely pie has a hint of Swiss cheese and beautiful green asparagus peeking out of every slice. — Ann Eastman, Greenville, California
Nutritional Facts 1 serving (1 piece) equals 279 calories, 17 g fat (9 g saturated fat), 135 mg cholesterol, 395 mg sodium, 22 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Asparagus Quiche in Taste of Home February/March 1997, p39
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Reviewed on Dec. 12, 2011 by onenonblonde
This is so good! I like to have a different friend come to brunch once a week, and everyone just raves about the flavor and the beautiful presentation. I slice grape or cherry tomatoes and put one half, cut side down, in between each asparagus rib. So pretty! Thanks for posting, Ann.
Reviewed on Jan. 23, 2011 by cafe1389
I have been making this recipe from my 1998 TOH cookbook for many years. I love the texture of the quiche because the eggs are tempered with the butter, flour, milk mixture after it is thickened. It makes for a much fluffier quiche. I use this as my base for every quiche combination I make...you will too!
Reviewed on Jul. 21, 2010 by wayfarercn
I love trying new things with aspargus, this recipe was an instant hit with a fiance who dislikes most vegitables.
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