"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus, Corn and Red Bell Pepper Quiche Recipe

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This recipe for Asparagus, Corn and Red Bell Pepper Quiche, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Frederick
Added: Tuesday, February 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb fresh asparagus
2 tbsp butter or margarine
1 small finely chopped onion
1 red bell pepper, finely chopped
1/2 c drained canned corn or frozen thawed
2 eggs
1 c light cream
1/2 c shredded cheddar cheese
salt and pepper
Crust:
1-2/3 c flour
1/2 tsp salt
1/2 c shortening
2-3 tbsp ice water

Directions:
Directions:
Sift flour and shortening into mixing bowl. Cut in shortening until it resembles coarse crumbs. Sprinkle in water, 1 tbsp at a time tossing lightly with your fingertips or a fork until dough forms. Roll out dough and place in a 10 inch quiche dish being careful not to stretch it. Trim off excess dough. Bake 15 minutes at 400. Let cool. Trim stem ends of 8 asparagus spears to make 4 inches in length. Set aside. Finely chop asparagus trimmings and any remaining spears. Put in bottom of pie shell. Melt butter in frying pan Add onion and red pepper and cook about 5 minutes. Stir in corn and cook 2 minutes longer. Spoon corn mixture over asparagus in pie shell. In small bowl beat eggs with cream. Stir in cheese, salt and pepper. Pour into pie shell. Arrange asparagus spears like pokes of a wheel on top of filling. Bake until filling is set, 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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