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Community Recipe
from [psfreeman]
Asparagus Quiche

Asparagus Quiche

Recipe published in Country Woman March/April 1991.

  • Yield: 6 servings
  • Prep time: 20 Minutes
  • Cook time: 30 Minutes
  • Stand: 10 Minutes


  • 1 9-inch unbaked pie shell
  • 1/2 pound(s) fresh asparagus, trimmed
  • 2 green onions, thinly sliced
  • 1 tablespoon(s) all-purpose flour
  • 2 cup(s) (8 ounces) shredded Swiss cheese
  • 3 eggs, beaten
  • 1 cup(s) half-and-half cream
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) basil
  • 1/8 teaspoon(s) cayenne pepper


• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.

• Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.

• Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

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Asparagus Quiche Recipe