Incredible Recipe Finder

Recipe Category Recipe Type

Try our eggcellent quiz

A large egg contains about __ calories.

  • 70
  • 100
  • 150

Asparagus Tomato Quiche

 << Go Back
recipe image

Prep Time: 10 minutes
Cook Time: 40 to 45 minutes
Makes: 6 servings

Pin It

What You Need

1
Baked Piecrust (9-inch)
1
cup asparagus pieces (1-inch)
3/4
cup shredded Italian cheese blend (3 oz.)
1
cup cherry tomato slices
6
EGGS
1/2
cup milk
1/3
cup sour cream
1/2
tsp. salt
1/4
tsp. white pepper

Here’s How

  1. HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
  2. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in pie shell.
  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.

Video Demonstration

Enjoy

  • Serve with a tossed salad and fresh fruit dessert.
  • Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.

Insider Info

  • If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
  • No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.
  • How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test "wet" even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.
  • For richer custard, substitute half-and-half for the milk.

Average Rating
Rate It!  
Click on the stars above.

Featured

recipe of the day

Baked Eggs & Spinach »

You May Also Enjoy

related recipe

Benedict Strata »

Nutrition Information

Per Serving

Excellent source: protein, folate, and choline

Good source: Vitamin A, Vitamin D, calcium and iron

calories: 432
total fat: 28g
saturated fat: 10g
polyunsaturated fat: 6g
monounsaturated fat: 10g
cholesterol: 234mg
sodium: 603mg
carbohydrates: 28g
dietary fiber: 2g
protein: 15g
vitamin A: 935.6IU
vitamin D: 58.6IU
folate: 102.9mcg
calcium: 183.0mg
iron: 3.0mg
choline: 159.2mg

vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g

show full nutrition info [+]