- Makes: 6 to 8 servings
- Hands On 30 mins
- Total Time 1 hr
This hearty quiche recipe comes from Fire Lake Camp farm in Paola, Kansas, where a u-pick asparagus patch draws visitors every spring.
rolled refrigerated unbaked pie crust (1 crust)
dried basil, crushed
asparagus spears, woody ends trimmed
shredded Parmesan cheese
fresh baby spinach
shredded sharp cheddar cheese (2 ounces)
eggs, lightly beaten
whipping cream or half-and-half
- Preheat oven to 450 degrees F. Let piecrust stand at room temperature according to package directions. Unroll into a 9-inch pie plate. Crimp edge as desired. Line the pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is set and lightly browned. Remove from oven. Reduce oven temperature to 400 degrees F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
- Meanwhile, cut trimmed asparagus into 1-inch pieces. Cook asparagus in a small amount of boiling salted water for 1 minute. Drain and set aside. Sprinkle bottom of hot baked pastry with dried basil. Top with Parmesan cheese, spinach, cheddar cheese and asparagus. Beat together eggs and whipping cream. Pour over asparagus and cheese mixture.
- Bake for 15 minutes. Reduce oven temperature to 375 degrees F. Bake for 20 to 30 minutes more or until egg mixture is set in center. If necessary, cover edge of crust with foil to prevent over browning. Let stand 10 minutes.
(Spinach-Asparagus Quiche)Servings Per Recipe 6, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, calcium (mg) 180, vit. C (mg) 2, Potassium (mg) 211, vit. A (IU) 1297, sodium (mg) 360, Riboflavin (mg) 0, Cobalamin (Vit. B12) (µg) 1, Thiamin (mg) 0, fiber (g) 1, Trans fatty acid (g) 0, pro. (g) 14, iron (mg) 2, sugar (g) 1, chol. (mg) 301, sat. fat (g) 15, cal. (kcal) 405, Fat, total (g) 30, Folate (µg) 62, Polyunsaturated fat (g) 3, carb. (g) 20, Monounsaturated fat (g) 10