• Asparagus herb quiche

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    • 1 9-inch refrigerated pie crust or homemade
    • 2 cups asparagus, cut in 1-inch pieces, blanched and drained well
    • 1 cup Swiss cheese, shredded
    • 1 cup sharp white cheddar or Colby, shredded
    • 2 scallions, very finely minced
    • 1 tablespoon all-purpose flour
    • 5 eggs
    • 2 teaspoons Dijon mustard
    • 1 1/4 cup half-and-half or light cream
    • 1/4 teaspoon salt
    • 1/8 teaspoon white pepper
    • 1/4 teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 2 teaspoons each, finely minced chives, dill and parsley


    1. Preheat the oven to 425 degrees. Place unbaked pie crust in oven, cover with another pie pan the same size (but empty) and bake about 7 minutes or until crust is set. Remove from oven. Reduce heat to 350 degrees. Line a baking sheet with parchment paper and place pie pan on it.
    2. In medium bowl, toss asparagus, cheeses, and scallions and then arrange in piecrust. In a bowl, whisk the eggs, mustard, half-in-half, salt, pepper and garlic powder, flour and herbs until mixed well. Pour over cheese and asparagus mixture.
    3. Bake in preheated oven 25-35 minutes or until just set and a knife inserted about 1 inch from edge or near center comes out clean.
    4. Let stand 10 minutes to set. Cut into wedges and serve. This is also good cold or gently reheated.
    5. Serves 4-8, depending on size and what else you are serving with it.

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