Asparagus Quiche

Course : Asparagus
Serves: 6
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1 crust unbaked pastry shell -- (9 inches)
1/2 pound fresh asparagus -- trimmed
2 medium green onion -- thinly sliced
1 tablespoons all-purpose flour
2 cups shredded swiss cheese -- (about 8-ounces)
3 large eggs -- beaten
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Preparation / Directions:

Bake crust at 425 degrees F. for 6 to 7 minutes. Remove from oven and set aside. Reduce heat to 325 degrees F. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Reserve 3 whole spears for garnish; slice the remaining spears into 1/2-inch pieces. Toss together the asparagus pieces, onions and flour. Spread asparagus mixture into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne pepper. Pour into crust. Bake at 325 degrees F. for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5 to 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.


Nutritional Information:

268 Calories (kcal); 20g Total Fat; (67% calories from fat); 16g Protein; 6g Carbohydrate; 155mg Cholesterol; 143mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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