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



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°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°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. In a medium bowl, beat together eggs and whipping cream. Pour over asparagus and cheese.

  • Bake for 15 minutes. Reduce oven temperature to 375°. Bake for 20 to 30 minutes more or until quiche is set in center. If necessary, cover edge of crust with foil to prevent over browning. Let stand 10 minutes before serving.

Nutrition Facts

405 calories; 30 g total fat; 15 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 301 mg cholesterol; 360 mg sodium. 211 mg potassium; 20 g carbohydrates; 1 g fiber; 1 g sugar; 14 g protein; 0 g trans fatty acid; 1297 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 62 mcg folate; 1 mcg vitamin b12; 180 mg calcium; 2 mg iron;