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Wild Asparagus Quiche

 Wild Asparagus Quiche
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!
6 ServingsPrep: 45 min. Bake: 25 min.


  • CRUST:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • 1-1/2 cups (12 ounces) 1% cottage cheese
  • 4 Eggland's Best 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


  • 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

2 of 2

Wild Asparagus Quiche (continued)

Directions (continued)

  • 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 near the center comes out clean. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 413 calories, 24 g fat (8 g saturated fat), 158 mg cholesterol, 760 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.