Asparagus and Parmesan Quiche
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
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
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
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.
Nutritional information
Per serving| Energy: | 236 Calories |
| Protein: | 9 g |
| Carbohydrate: | 19 g |
| Fat: | 14 g |
| Fibre: | 1.3 g |
| Sodium: | 285 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 140 mg |
| Folate: | 39 % |
| Vitamin B12: | 32 % |
| Selenium: | 28 % |
| Riboflavin: | 19 % |
