Wild Asparagus Quiche Recipe

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

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I enjoy hunting for wild asparagus, and once I decided to use it to make a quiche. The wild variety tastes best, but store bought will work, too!
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 25 min.

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 1-1/2 cups (12 ounces) 1% cottage cheese
  • 4 eggs
  • 2 cups 1% milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • Dash hot pepper sauce
  • 2 cups fresh wild asparagus, cut in 1/2-inch pieces
  • 2/3 cup shredded Swiss cheese
  • Paprika

Directions

For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
On a floured surface, roll out dough to fit 10-in. quiche pan.
Transfer pastry to quiche pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Wild Asparagus Quiche in Country April/May 1990, p49

Nutritional Facts

1 slice: 413 calories, 24g fat (8g saturated fat), 158mg cholesterol, 760mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 21g protein.

  • CRUST:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 1-1/2 cups (12 ounces) 1% cottage cheese
  • 4 eggs
  • 2 cups 1% milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • Dash hot pepper sauce
  • 2 cups fresh wild asparagus, cut in 1/2-inch pieces
  • 2/3 cup shredded Swiss cheese
  • Paprika
  1. For crust, in a small bowl, combine flour and salt. Cut in shortening until mixture forms fine crumbs. Add water; toss with a fork until the mixture forms a ball.
  2. On a floured surface, roll out dough to fit 10-in. quiche pan.
  3. Transfer pastry to quiche pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
  4. For filling, in a blender, combine the cottage cheese, eggs, milk, flour, mustard and pepper sauce; cover and process until smooth. Pour into crust.
  5. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
Originally published as Wild Asparagus Quiche in Country April/May 1990, p49

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