Asparagus Quiche Is An Elegant Entree That Mixes Up and Bakes Quickly
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Asparagus Quiche is a delicious entree that is perfect for every meal. For lunch or dinner, a crisp green salad with vinaigrette dressing is the perfect side. It is also great for brunch.
Asparagus Quiche is easy and quick to put together, especially if you use a prepared pie crust. It can be frozen before or after cooking and reheats well in the oven.
Where is quiche originally from?
The original dish, Quiche Lorraine, comes from the Lorraine region of France. It traditionally uses bacon or ham. We prefer a vegetarian version.
Do I have to use asparagus?
No, another well-loved version is mushroom and onion quiche, or you can also use 1 cup of steamed spinach. Plain quiche is also delicious.
Should I cook the vegetables before baking the quiche?
Yes. In this recipe we parboil the asparagus before adding it to the other ingredients. For mushroom and onion quiche, stir-fry the sliced vegetables until the mushrooms release their liquid and the onions are soft.
The following products were used in making this recipe:
Silicone Whisk Set of 3 – Stainless Steel & Silicone Kitchen Utensils for Blending, Whisking, Beating & Stirring – (Blue: 12-inch, Red: 10-inch & Green: 8.5-inch) (Multi)
Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor
- 1 deep-dish pie shell, frozen
- 3 eggs
- 1 cup cream
- 1 1/2 cups swiss cheese or gruyere cheese, grated or a combination
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces fresh asparagus
Preheat oven to 375 degrees.
Bring 4 cups water to boil in large saucepan.
Fill a large bowl with ice water. Set aside.
Bend the asparagus spears individually until they snap. Discard bottom portion.
Place asparagus spears into boiling water. Boil for one minute then remove with slotted spoon and put immediately into ice water to stop cooking.
In a large mixing bowl, beat eggs. Add cream, cheese, salt and pepper. Mix well.
Place asparagus (or other vegetables if using) into the pie shell. Pour egg mixture into pan over asparagus.
Bake for 30-35 minutes until top is browned.
This recipe was provided by Martin Benton.