Asparagus Quiche

Posted on Aug 20 2015 in
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  • Single 10-inch pie crust
  • ½ lb. asparagus
  • 2 green onions, sliced
  • 1 T. flour
  • 2 cups shredded Swiss cheese
  • 3 eggs
  • 1 cup half-and-half
  • ½ t. salt
  • ¼ t. dried basil
  • 1/8 t. pepper
  • Dash cayenne pepper


Preheat oven to 425 F. Prepare pastry for quiche dish, and line dish with pastry. Prick crust lightly with fork. Bake 7 minutes until crust is set, but not browned. Remove from oven. Turn oven to 350 F. Prepare asparagus by discarding tough ends and trimming scales. In a 10-inch skillet over high heat, in half-inch boiling water, cook asparagus spears, covered 3 minutes. Set aside 3 spears for garnish. Cut remaining spears into 1-inch pieces. In medium bowl, toss asparagus pieces, green onions, and flour until mixed. Sprinkle asparagus mixture and shredded cheese in pie crust. In same bowl, with wire whisk, beat eggs, half-and-half, salt, basil and peppers until well mixed. Pour over asparagus and cheese in pie crust. Bake quiche 25 minutes. Cut reserved asparagus spears length-wise in half. Remove quiche from oven; arrange spear halves, cut-sides down on quiches, spoke fashion. Bake 5-10 minutes longer, until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.

Edna Hoffman, Hebron, Ind.