This recipe is taken from the 2012 Milk Calendar. 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.
- Prep: 10 min
- Cooking: 40 min
- 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
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.
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||13 % / 140 mg|
|Vitamin B12:||32 %|