"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asparagus Quiche Recipe

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This recipe for Asparagus Quiche, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Edwards
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. asparagus, trimmed and cut into 3/4-inch pieces
OR use 1 can asparagus, drained well
4 large eggs
2 c. half-and-half or light cream
1/2 tsp. salt
1 c. shredded cheese, any kind
Unbaked pie crust

Directions:
Directions:
If using fresh asparagus, heat 4 cups water to boiling over high heat in a 2-qt saucepan. Add asparagus and cook 6-8 minutes until tender. Drain asparagus and rinse under cold running water. Drain and set aside. No cooking is required if using canned asparagus.

Preheat oven to 425 F. Follow directions on pie crust package, placing in a 9-in pie plate. Trim edge, leaving 1-in overhang. Fold overhang under; bring up over pie plate rim. Pinch dough to form decorative edge. With fork, prick dough at 1-in intervals to prevent puffing and shrinking during baking. Brown pie shells slightly in oven for ~10 minutes before filling. If crust puffs up during baking, gently press it to pie plate with back of spoon. After removing pie crust from oven, reduce temperature to 350.

Meanwhile, in a medium bowl, with wire whisk or fork, mix eggs, half-and-half, and salt until well blended. Sprinkle asparagus & cheese into pie crust. Pour liquid mixture over asparagus & cheese.

Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake quiche 40-45 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To fill 2 pies, increase ingredients to 6 eggs, 3 cups half-and-half, 2 cups cheese, 2 cans asparagus (drained).

 

 

 

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