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Quiche: Asparagus & White Cheddar Quiche

Source of Recipe

NTI


Recipe Introduction

These wonderful flavors of asparagus and cheddar go so well together. You can substitute broccoli for the asparagus in the winter when asparagus is out of season.

List of Ingredients

1 frozen or pre-made piecrust
1 cup asparagus tips, steamed
3 eggs
3 green onions, thinly sliced
1-1/2cups whole milk
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
6 ounces white cheddar cheese, grated, about 1-1/2 cups



Recipe

Prick the bottom and the sides of the piecrust with a fork. Line the crust with aluminum foil and poke a few holes in the foil. Fill the foil with beans, rice, or pie weights. Bake for 8 minutes. Remove the beans and foil, and bake for another 4 minutes or until the crust looks dry but not brown. Remove it from the oven and cool on a wire cooling rack. Reduce the oven temperature to 325„a F.
In a medium bowl, beat the eggs until frothy. Stir in the onions, milk, salt, pepper, nutmeg, and cheese.

Spread the asparagus over the cooled piecrust. Place the pie shell on a cookie sheet and pour the egg mixture into the shell. Bake until custard is set, about 40 minutes. If the edges of the crust brown too quickly cover them with aluminum foil. Transfer to a wire rack, cool fifteen minutes and serve.

SERVES 6

TIP: I always pre-bake the piecrust for my single crust pies or quiches because the light browning of the bottom crust will keep it from becoming soggy when the filling is cooking.
Serving Suggestion:
This wonderful egg dish can be served hot, warm or at room temperature. Slice and serve with a bowl of sour cream that has been mixed with chopped green onions on the side.