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Fresh Asparagus Quiche Recipe
Fresh Asparagus Quiche Recipe photo by Taste of Home

Fresh Asparagus Quiche Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound fresh aspragus, trimmed
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 4 eggs, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup dry bread crumbs

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.

Directions

  1. Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top. Yield: 6-8 servings.
Originally published as Asparagus Quiche in Taste of Home February/March 1997, p39

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Fresh Asparagus Quiche

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed May. 2, 2012

I had some friends over for brunch and made this quiche. Everyone LOVED it!! I did add about an extra cup of swiss cheese though. Even leftovers reheated were very tasty!

MY REVIEW
Reviewed Dec. 12, 2011

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.

MY REVIEW
Reviewed Jan. 23, 2011

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!

MY REVIEW
Reviewed Jul. 21, 2010

I love trying new things with aspargus, this recipe was an instant hit with a fiance who dislikes most vegitables.

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