Name: Asparagus Tomato Quiche
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 unbaked pastry shell (10 inches) -; 10 fresh asparagus spears -; 4 large eggs -; 3 tablespoons all-purpose flour -; 1-1/2 cups half-and-half cream -; 1 teaspoon salt -; 1 teaspoon paprika -; 1/2 teaspoon ground mustard -; 2 cups shredded Swiss cheese -; 1 medium tomato, cut into 6 slices -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Tomato Quiche

1. 1 unbaked pastry shell (10 inches) -

2. 10 fresh asparagus spears -

3. 4 large eggs -

4. 3 tablespoons all-purpose flour -

5. 1-1/2 cups half-and-half cream -

6. 1 teaspoon salt -

7. 1 teaspoon paprika -

8. 1/2 teaspoon ground mustard -

9. 2 cups shredded Swiss cheese -

10. 1 medium tomato, cut into 6 slices -

How to cook deliciously - Asparagus Tomato Quiche

1. Stage

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.