Photo: Asparagus and Cheddar Quiche Recipe
Ingredients
- 1 (11-inch) store-bought pie dough
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 bunch asparagus, chopped into 1/2-inch pieces
- Pinch cayenne
- 1 tablespoon minced garlic
- 1/4 cup chopped chives
- 2 tablespoons Dijon mustard
- 4 eggs
- 1 cup heavy cream
- 1 teaspoon grated nutmeg
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 1 1/2 cups shredded white Cheddar
Directions
Preheat the oven to 425 degrees F.
Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, salt and pepper. Whisk together until well combined.
Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
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By sheetal_2337
lakeland, FL
on June 05, 2011
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This was the best quiche I've ever had. Obviously the measurements for the salt and pepper are incorrect. I only put 1 teaspoon of each and it was perfect.
By pandryszak
Brunswick, OH
on May 24, 2011
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My fault for not reading the reviews first for the appropriate amount of salt and pepper. There are mistakes in many recipes and their respective quantities. But what was I thinking adding a tablespoon of salt and pepper to this??? Where was my head. I had to throw the quiche out it was inedible. Really wanted it to taste sooooo good.
By josiefred
Cave Creek, Az
on March 20, 2011
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I should have read the reviews first. I made it as is and just like the previous reviewers too much salt, pepper, and dijon mustard. I will stick with my old quiche recipe and modify it.
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