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Asparagus Tomato Quiche

 Asparagus Tomato Quiche
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."—Dorothy Hussey, Bishop, California
6 ServingsPrep: 10 min. Bake: 45 min.


  • 1 unbaked pastry shell (10 inches)
  • 10 fresh asparagus spears
  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 medium tomato, cut into 6 slices


  • Line unpricked pie shell with a double thickness of heavy-duty foil.
  • Bake at 450° for 5 minutes. Remove foil; return to the oven for
  • 5 minutes. Remove from the oven; reduce heat to 350°. Cut six
  • asparagus spears 4 in. long for garnish; set aside. Cut remaining
  • asparagus into 1-in. pieces; place in bottom of pie shell. In a
  • bowl, beat eggs and flour. Add cream, salt, paprika and mustard;
  • beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30
  • minutes. Arrange asparagus spears, spoke fashion, on top. Bake for
  • 10-15 minutes or until a knife inserted near the center comes out
  • clean. Place tomatoes in between asparagus spears. Yield: 6
  • servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling

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Asparagus Tomato Quiche (continued)

Wine (continued)