How to make it

  • Preheat the oven to 350 degrees. Butter a 9-inch pie plate.
  • Using a small sauté pan that has a cover, heat about half a cup of water just to boiling. Pour in the sliced asparagus, cover, and turn off the heat. Allow the asparagus to steam, with the heat turned off, while you prepare the other ingredients.
  • In the large bowl of an electric mixer, beat the eggs on medium speed until they are very well blended. Blend in the cream, mustard, salt, pepper, and paprika until well combined. Using a heavy wooden spoon, stir in the cheese, stirring until they are well combined.
  • Drain the asparagus (it should still be bright green, with a tender, slightly crunchy texture). Put it into the bottom of the prepared dish. Pour the egg mixture over the asparagus. And place the quiche into the oven.
  • Bake for about 35 to 40 minutes, or until the quiche has puffed and browned, and is set in the center. Allow to cool 5 minutes before slicing.
  • View Step by Step images of this Asparagus Quiche recipe (As Previously Published in Dark Tort by Diane Mott Davidson) at my food blog

Reviews & Comments 3

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    " It was excellent "
    lincolntoot ate it and said...
    Asparagus and gruyere - awesome!
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  • krumkake 11 years ago
    I already know I will love this one - anything with asparagus works for me, and in a quiche with cheese? Well, it doesn't get much better!
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    " It was excellent "
    shirleyoma ate it and said...
    Sounds so good! yummmmmmm
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