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asparagus quiche

(1 rating)
CanbyDorothy avatar
Recipe by
Dorothy Curtis
@CanbyDorothy
Canby, OR

I am not sure where I found this recipe but we really like it and I have made a few changes to suit our taste. You can do the same.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For asparagus quiche

  • 1 Tbsp
    butter
  • 1
    leek (white and light green parts only) halved and thinly sliced and well washed.
  • salt and pepper
  • 1 bunch
    asparagus (1 pound) tough ends removed and thinly sliced on the diagonal.
  • 1 clove
    garlic, minced
  • 6 md
    mushrooms, sliced or diced
  • 2 slice
    bacon, diced
  • 4 lg
    eggs
  • 1 1/4 c
    half and half
  • pinch
    ground nutmeg
  • 1 c
    shredded gruyere cheese (4 oz)
  • 1
    pie crust shell for 9-inch pie plate, well chilled

How To Make asparagus quiche

  • 1
    Preheat oven to 350 degrees, with the rack in the lowest position.
  • 2
    In a large skillet, melt butter over medium. Add bacon and cook until starting to brown. Add leek, asparagus, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
  • 3
    In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
  • 4
    Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • 5
    Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
  • 6
    To store, let cool, then refrigerate, up to 1 day. Reheat at 350 until warm in center, about 30 minutes. It does warm up very well.
  • 7
    To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.
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