Versatile quiche is perfect served anytime
of the day, this asparagus version is especially nice for brunch
1 pound fresh asparagus, trimmed
1 (9-inch) unbaked pastry shell
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
4 large eggs, beaten
1/2 cup shredded Swiss cheese
1/4 cup dry bread crumbs
Cut eight asparagus spears into 4-inch
pieces; cut remaining spears into 1/2-inch pieces. Cook all of
the asparagus in a small amount of water until tender; drain
and set aside.
Line the unpricked pastry shell with a
double thickness of heavy-duty foil. Bake at 450°F (230°C)
for 5 minutes. Remove foil; bake 5 minutes longer. Set aside.
In a saucepan over medium heat, melt butter;
stir in flour and salt. Gradually add milk; cook and stir until
thickened. Stir a small amount into beaten eggs; return all to
pan. Stir in cheese and 1/2-inch asparagus pieces. Pour into
crust. Sprinkle with bread crumbs.
Bake at 400°F (205°C) for 35 minutes
or until a knife inserted near the center comes out clean. Arrange
the 4-inch asparagus pieces in a spoke pattern on top.
Makes 6 to 8 servings.
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