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Asparagus-Pecan Quiche

 Asparagus-Pecan Quiche
This egg dish was created at the spur of the moment when my son wanted quiche one morning. I used whatever ingredients I had on hand, and this was the delicious result.
6-8 ServingsPrep: 15 min. Bake: 35 min.


  • 1 unbaked pastry shell (9 inches)
  • 1 cup cut fresh or frozen asparagus (2-inch pieces)
  • 1-1/4 cups shredded Swiss cheese
  • 1 cup chopped cooked chicken
  • 1/2 cup chopped pecans, divided
  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3 eggs, beaten
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 3 drops hot pepper sauce
  • 2 tablespoons grated Parmesan cheese


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • aluminum foil. Bake at 450° for about 8 minutes or until edges
  • just begin to brown. Remove from oven and discard foil. Set crust
  • aside. Place asparagus in a small saucepan with enough water to
  • cover; cook until crisp-tender. Drain thoroughly; toss with Swiss
  • cheese, chicken, 1/4 cup pecans, onion and flour. Spoon into baked
  • crust. Combine cream, eggs, mustard, salt and hot pepper sauce; pour
  • over asparagus mixture. Sprinkle with Parmesan cheese. Top with
  • remaining pecans. Bake at 350° for 35-40 minutes or until a
  • knife inserted near the center comes out clean. Let stand 5 minutes

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Asparagus-Pecan Quiche (continued)

Directions (continued)

  • before cutting. Yield: 6-8 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.