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Wild Asparagus Quiche Recipe

Photo by: Taste of Home

I enjoy hunting for wild asparagus, and once I decided to use it to make a quiche. The wild variety tastes best, but store bought will work, too!

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6 Servings
Prep: 45 min. Bake: 25 min.

Ingredients

CRUST:
1 cup all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
1-1/2 cups (12 ounces) 1% cottage cheese
4 eggs
2 cups 1% milk
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
Dash hot pepper sauce
2 cups fresh wild asparagus, cut in 1/2-inch pieces
2/3 cup shredded Swiss cheese
Paprika

Directions

For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
On a floured surface, roll out dough to fit 10-in. quiche pan.
Transfer pastry to quiche pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutrition Facts: 1 serving (1 slice) equals 413 calories, 24 g fat (8 g saturated fat), 158 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein.

Wild Asparagus Quiche published in Country April/May 1990, p49

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