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Asparagus Tomato Quiche

Name: Asparagus Tomato Quiche
Prep time: 10 min
Cook time: 45 min
Total time: 55 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 45 min.

Makes

6 servings

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 Recipe photo by Taste of Home

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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.

Asparagus Tomato Quiche

Ingredients

Directions

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