ASPARAGUS, CORN, AND BELL PEPPER QUICHE
List of Ingredients
serve 6
2Tbsp butter or margarine
1small onion, finely chopped
1bell red pepper, seeded and finely chopped
1/2cup drained canned corn or frozen corn, thawed
2eggs
1cup light cream
1/2cup shredded cheddar cheese
Salt and pepper
*FOR THE CRUST
12/3cup flour
1/2Tsp salt
1/2cup shortening
3-4Tbsp ice water
Recipe
1. Preheat oven 400F
2. For the crust, shift the flour and salt into a mixing bowl. Using a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Sprinkle in the water, 1Tbsp at a time, tossing lightly with your fingertips or a fork until the dough will form a ball.
3. On a lightly floured surface, roll out the dough. Use it to line a 10-inch quiche dish or loose-bottom tart pan; easing the dough in and being careful not stretch it. Trim off excess dough.
4. Line the pie shell with wax paper and weigh it down with pie weights or dry beans. Bake 10min. remove the paper and weights or dry beans and bake until the pastry shell is set and beige to color, about 5min longer. Let cool.
5. Trim the stem end of 8 of the asparagus spears to make them 4 inches in length. Set aside.
6. Finely chop the asparagus trimmings and any remaining spears. Place in the bottom of the pie shell.
7. Melt the butter or margarine in a frying pan. Add the onion and red pepper and cook until softened, about 5min. Stir in the corn and cook 2min longer.
8. In a small bowl, beat the eggs with the cream. Stir in the cheese and salt and pepper to taste. Pour into the pie shell
9. Arrange the reserved asparagus spears like the spokes of a wheel on top of the filling
10. Bake until the filling is set, 25-30min.
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