Asparagus and Parmesan Quiche

"Quiche has been a long time favorite main course of mine!! I love it for its ease, versatility and great taste. This is fantastic served with a tomato salad!!"
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Ready In:




  • Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
  • In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
  • Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
  • COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
  • FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.

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  1. Very, very tasty and even teen-ager approved!<br/>My variations:<br/>Had no Dijon so used coarse-ground dark mustard <br/>Used four eggs but only about 3/4 cup milk<br/>Added six shrimp (blanched with asparagus and then chopped into thirds)


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