Asparagus Quiche | Living the Country Life
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Asparagus Quiche

Asparagus is the main ingredient in this dish, accompanied by a single-crust recipe that provides a pastry base. See below for instructions on preparing the asparagus.

Prep: 25 minutes Bake: 35 minutes at 375 °F/450° F Stand: 10 minutes

Ingredients:
1 recipe Pastry for Single-Crust Pie (see recipe below)
1/2 pound asparagus, trimmed* and cut into 1-inch pieces (about 1-1/3 cups)
1/2 cup shredded Swiss cheese (2 ounces)
6 eggs
1/2 cup dairy sour cream
1 cup milk
1 tablespoon dried minced onion
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground white pepper

Pastry for Single-Crust Pie:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Directions:
1. Roll pastry to a 13-inch circle; ease into a 9-inch deep-dish pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. (Or fit pastry into a 9-inch pie plate and flute edge high.) Line the pastry in pie plate with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry.
2. Meanwhile, in a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese.
3. In a mixing bowl, beat eggs. Blend in sour cream. Then, stir in milk, onion, salt, and pepper. Pour over asparagus and cheese in pastry shell.
4. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 side-dish servings.

Pastry for Single-Crust Pie: In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

*Tip:  To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.

Number of Servings: 8
Nutrition Facts (per serving) : 274 cal., 18 g total fat (7 g sat. fat), 174 mg chol., 295 mg sodium, 18 g carb., 1 g fiber, 11 g pro.
Daily Values: 13% vit. A, 7% vit. C, 14% calcium, 9% iron

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