Asparagus, Corn and Red Bell Pepper Quiche Recipe
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Category: |
Category: |
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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
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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 400º. 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
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