Asparagus Quiche with Cheddar

When asparagus is out of season use frozen asparagus or cooked broccoli.

Course Main Dishes
Prep. Time 20 mins
Cooking Time 45 - 50 mins
Yields 8 servings

Preparation
Nutritional Info
Comments (2)

Preparation

What You Need

1 10 or 11-in (25 or 28 cm) partially baked pastry shell

1 tbsp (15 ml) Dijon mustard

2 tbsp (30 ml) butter

1 onion, finely chopped

1/4 cup (60 ml) finely chopped fresh dill or

1 tsp (5 ml) dried

1 lb (450 g) cooked asparagus, coarsely chopped

1 1/2 cups (375 ml) grated Old Cheddar cheese

3 eggs

2 egg yolks (or 1 additional egg)

1 1/2 cups (375 ml) milk

1 tsp (5 ml) salt

1/4 tsp (1 ml) pepper

Nutmeg and cayenne, to taste

Instructions

Preheat oven to 375 °F (190 °C). Brush partially baked pastry shell with mustard. Reserve.

Melt butter. Sauté onion until tender but do not brown. Combine onion with dill, asparagus and cheese. Spoon evenly into pastry shell.

Beat eggs with yolks or additional egg. Add milk, salt, pepper, nutmeg and cayenne. Pour mixture over asparagus and cheese. Bake 35 to 45 min or until just set. Cool 10 min before serving.

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Nutritional Info

Per serving

Energy: 323 Calories
Protein: 13 g
Carbohydrate: 20 g
Fat: 22 g
Fibre: 1.9 g
Sodium: 601 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 23 % / 251 mg
Folate: 63 %
Selenium: 37 %
Vitamin B12: 36 %
Riboflavin: 26 %

* 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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Marion
December 12th, 2011

Defintely make two - it takes too long to set and the pie plate ifs too full.
Kathleen
September 16th, 2011

I would recommend using two 9" Tenderflake pastries and putting half of the liquid in one and half in the other. Otherwise, the quiche will never bake and this way you've got double the pastry!