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Asparagus quiche

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Ingredients/Components

milk - 1 c
sour cream - 1/2 c
salt - 1/2 tsp
eggs, beaten - 6 item
2 oz - 1/2 c
white pepper - 1/4 tsp
instant minced onion - 1 Tbsp
9-inch pie shell, unbaked - 1 item
fresh asparagus, cut in 1-inch pieces, or 1 10 oz - 1/2 lb

How to make asparagus quiche:

Brush pie shell with small amount of beaten eggs. Pierce bottom and sides with tines of fork. If using metal pie pan, bake shell in preheated 450° oven until golden brown, about 5 minutes. If using pie plate, bake shell in 425° oven until golden brown, about 5 minutes. Cool on wire rack. Reduce oven temperature to 375° for metal pan or 350° for pie plate.

In medium saucepan over medium heat, cook asparagus in about 1 inch of water just until crisp-tender. Drain well. Arrange asparagus and cheese in pie shell. Beat eggs and all remaining ingredients together with a wire whisk until well blended. Pour into pie shell. Bake in preheated oven until knife inserted halfway between center and outside edge comes out clean, 35 to 40 minutes. Let stand 5 to 10 minutes before serving. Serves 6.

Recipe categories: Lunch/snacks, Breakfast, Savory pies.

Rating:

Average rating: 3, total votes: 7

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