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
  • 1/2 cup vegetable shortening
  • 1 teaspoon salt
  • 1/4 cup ice water
  • FILLING:
  • 1-1/2 cups low-fat small curd cottage cheese
  • 2 tablespoons flour
  • 4 eggs
  • 2 cups low-fat milk
  • 1 teaspoon Dijon mustard
  • Dash of Tabasco sauce
  • 2 cups fresh wild asparagus, cut in 1/2-in. pieces
  • 2/3 cup grated Swiss cheese
  • Paprika

Directions

For crust, combine flour, shortening and salt; mix to a "crumb" consistency. Add ice water; mix well and form dough into ball. On floured board, roll out dough to fit 10-in. quiche pan. place dough in pan; prick bottom with fork. Bake at 350° for 15 minutes. Cool. For filling, combine in blender cheese, flour, eggs, milk, mustard and Tabasco; blend until smooth. pour into crust. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25 minutes or until knife comes out clean when inserted near center. 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
  • 1/2 cup vegetable shortening
  • 1 teaspoon salt
  • 1/4 cup ice water
  • FILLING:
  • 1-1/2 cups low-fat small curd cottage cheese
  • 2 tablespoons flour
  • 4 eggs
  • 2 cups low-fat milk
  • 1 teaspoon Dijon mustard
  • Dash of Tabasco sauce
  • 2 cups fresh wild asparagus, cut in 1/2-in. pieces
  • 2/3 cup grated Swiss cheese
  • Paprika
  1. For crust, combine flour, shortening and salt; mix to a "crumb" consistency. Add ice water; mix well and form dough into ball. On floured board, roll out dough to fit 10-in. quiche pan. place dough in pan; prick bottom with fork. Bake at 350° for 15 minutes. Cool. For filling, combine in blender cheese, flour, eggs, milk, mustard and Tabasco; blend until smooth. pour into crust. Arrange asparagus evenly over filling. Sprinkle with Swiss cheese and paprika. Bake at 375° for 25 minutes or until knife comes out clean when inserted near center. Yield: 6 servings.
Originally published as Wild Asparagus Quiche in Country April/May 1990, p49

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