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Recipe featured in the 2012 Milk Calendar

Asparagus and Parmesan Quiche

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2012 Milk Calendar

Asparagus and Parmesan Quiche recipe
Chicken and Vegetable Casserole with Basil Garlic Shrimp and Spinach Linguine
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Asparagus and Parmesan Quiche

Dairy Farmers of Canada
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  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 40 mins
  • Yields 6 servings

Quiche has long been a favourite main course – loved for its ease, versatility and great taste. Cheddar and Broccoli Quiche from 1994 gets a delightful twist with asparagus and the zest of Canadian Parmesan; serve it with your favourite salad.

Ingredients

1 9 inch (23 cm) deep-dish pie crust, baked
2 tsp (10 mL) Dijon mustard
12 asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces
1/3 (75 mL) grated Canadian Parmesan cheese or
3/4 (175 mL) shredded Canadian Cheddar cheese
3 eggs
1 cup (250 mL) milk
1/4 tsp (1 mL) pepper
Dash hot pepper sauce
2 tbsp (30 mL) chopped fresh dill or
tarragon

Preparation

Preheat oven to 350°F (180°C).

Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.

In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.

Bake for about 40 min or until filling is puffed and set and a knife inserted in the centre comes out clean. Let rest for 10 min before serving.

Tips

You can use fresh asparagus and blanch for 2 min in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.

Add 2 oz (60 g) smoked salmon, chopped, or 1/2 cup (125 mL) chopped cooked shrimp or crab with the asparagus.

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Nutritional Info

Per serving
Energy: 236 Calories
Protein: 9 g
Carbohydrate: 19 g
Fat: 14 g
Fibre: 1.3 g
Sodium: 285 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 13 % / 140 mg
Folate: 39 %
Vitamin B12: 32 %
Selenium: 28 %
Riboflavin: 19 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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