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Asparagus Quiche
Bake: 35 mins at 450°F /375 degrees F
Stand: 10 mins
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 - 1/2 teaspoon ground white pepper
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 degree 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.
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Note:
*
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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons cold water
Directions
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.
