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Asparagus Quiche Recipe

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There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.
TOTAL TIME: Prep: 20 min. + cooling Bake: 30 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 30 min. + standing
MAKES: 6 servings

Ingredients

  • 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 Eggland's Best Eggs, beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon basil
  • 1/8 teaspoon cayenne pepper

Directions

  1. Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
  2. 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.
  3. 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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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