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
Asparagus Tomato Quiche
Asparagus Tomato Quiche
Prep Time
10 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 1 unbaked pastry shell (10 inches)
- 10 fresh asparagus spears
- 4 large 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 shredded Swiss cheese
- 1 medium tomato, cut into 6 slices
Directions
- 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 in the center comes out clean. Place tomatoes in between asparagus spears.
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