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

Fresh Asparagus Quiche Recipe

Read Reviews (4)
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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 King Arthur Unbleached 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.

Enjoy this recipe with a sparkling wine.

Reviews for Fresh Asparagus Quiche(4)

AVERAGE RATING
   (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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