Asparagas Quiche
From amatullah 16 years ago
- 50 minutes to make
- Serves 6
Serve this asparagus quiche for lunch or as a brunch dish. Feel free to cut back on mushrooms or use a little less asparagus.
Ingredients
- 1/2 to 3/4 pound asparagus, trimmed, chopped shopping list
- water shopping list
- 2 tablespoons butter shopping list
- 1/2 cup chopped mushrooms shopping list
- 4 green onions, with green, thinly sliced shopping list
- 1 small tomato, peeled, seeded, diced shopping list
- 1 1/2 cups shredded havarti cheese or Swiss, about 6 ounces shopping list
- 4 large eggs shopping list
- 1 1/2 cups half-and-half or whole milk shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon ground black pepper shopping list
- dash nutmeg shopping list
How to make it
- In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.
- In a skillet, heat butter over medium-low heat; add mushrooms.
- Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.
- Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.
- Arrange vegetables and shredded cheese in pie pastry.
- Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables.
- Place the filled pie shell on a large cookie sheet or jelly-roll pan.
- Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
- Serves 6 to 8.
People Who Like This Dish 5
- psbb4him Staunton, VA
- halags39 Dubai, AE
- soyouthinkyoucancook Tarpon Springs, FL
- lollya MN
- amatullah Perth, AU
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments