Asparagus Quiche with Cheddar
This recipe is taken from the 1986 Milk Calendar. When asparagus is out of season use frozen asparagus or cooked broccoli.
- Prep: 20 min
- Cooking: 45 min - 50 min
Ingredients
- 1 9-inch (23 cm) prebaked deep-dish pie shell
- 1 tbsp (15 mL) Dijon mustard
- 2 tbsp (30 mL) butter
- 1 onion finely chopped
- 1/4 cup (60 mL) fresh dill finely chopped or 1 tsp (5 mL) dried dill
- 1 lb (450 g) cooked asparagus coarsely chopped
- 1 1/2 cups (375 mL) shredded Canadian Sharp 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
- A pinch of ground nutmeg
- A pinch of Cayenne pepper
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Preparation
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.
Tips
Nutritional information
Per serving| Energy: | 323 Calories |
| Protein: | 13 g |
| Carbohydrate: | 20 g |
| Fat: | 22 g |
| Fibre: | 1.9 g |
| Sodium: | 601 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 23 % / 251 mg |
| Folate: | 63 % |
| Selenium: | 37 % |
| Vitamin B12: | 36 % |
| Riboflavin: | 26 % |
