Asparagus Tomato Quiche
For a delicious, light and easy supper, try this spring garden vegetable quiche. Complete the meal with a simple tossed green salad and tall glasses of iced tea.
1 (9-inch) baked pie crust*
1 cup asparagus pieces (1-inch)
3/4 cup shredded mozzarella, provolone or Italian cheese blend (3 ounces)
1 cup cherry tomato slices
6 large eggs
1/2 cup milk
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper (or black pepper, if desired)
- Preheat oven to 375°F (190°C).
- Blanch asparagus in boiling water for 1 minute. Drain well.
- Sprinkle cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
- Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell.
- Bake in center of oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes.
- Let stand 5 minutes. Cut into wedges to serve.
Makes 6 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.
- If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
- For richer custard, substitute half-and-half for the milk.
- Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.
Nutritional Information Per Serving (1/6 of recipe): Calories: 432; Total Fat: 28g; Saturated fat: 10g; Polyunsaturated fat: 6g; Monounsaturated fat: 10g; Cholesterol: 234mg; Sodium: 603mg; Carbohydrates: 28g; Dietary Fiber: 2g; Protein: 15g; Vitamin A: 935.6IU; Vitamin D: 58.6IU; Folate: 102.9mcg; Calcium: 183mg; Iron: 3mg; Choline: 159.2mg
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).