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Spinach-Asparagus Quiche

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Spinach-Asparagus Quiche

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  • Makes: 6 to 8 servings
  • Prep 20 mins
  • Cook 1 mins
  • Bake 35 mins to 40 mins /375 degrees

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This hearty quiche recipe comes from Fire Lake Camp farm in Paola, Kansas, where a u-pick asparagus patch draws visitors every spring.

Ingredients

  • 1/2 14.1 - ounce package rolled refrigerated unbaked pie crust (1 crust)
  • 1/2 teaspoon dried basil, crushed
  • 6 ounces asparagus spears, woody ends trimmed
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup fresh baby spinach
  • 1/2 cup shredded sharp cheddar cheese (2 ounces)
  • 8 eggs, lightly beaten
  • 3/4 cup whipping cream or half-and-half

Directions

  1. 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.)
  2. 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.
  3. 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.

Nutrition Facts

(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, Monosaturated fat (g) 10

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