Versatile quiche is perfect served anytime of the day, this asparagus version is especially nice for brunch or supper.
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 un-pricked pastry shell with a double thickness of heavy-duty foil. Bake in a preheated oven 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 in a preheated oven 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.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.