Asparagus Quiche

Asparagus Quiche
  • Heat oven to 425° F.  Unfold pie crust and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry (or use pie weights). Let foil extend over edge to prevent excessive browning.
    Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
  • Reduce oven temperature to 375° F. Sprinkle filling pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

Filling:

  • 1 lb  cooked  asparagus, coarsely chopped
  • 1 cup shredded cheese
  • 1/3 cup grated parmesan cheese
  • Ham or bacon

 

  • 4 eggs
  • 1 cup Milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • A pinch of ground nutmeg

 

 Combine asparagus, ham and cheeses. Spoon evenly into pastry shell.

Beat eggs with yolks or additional egg. Add milk, salt, pepper, and nutmeg . Pour mixture over asparagus and cheese.

Bake 35 to 45 min or until just set. Cool 10 min before serving.