Asparagus Custard Quiche | Recipes

Asparagus Custard Quiche

(9) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:not recommended

Serve up this savoury specialty for a meal your family will never forget. This great tasting quiche is filled with asparagus, red pepper and Gruyère cheese.

Ingredients

Pastry

1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL salt
1/2 cup 125 mL Crisco® All Vegetable Shortening, chilled
2 to 4 tbsp 30 - 60 mL ice cold water (60ºF/16ºC)

Filling

1/2 pkg 150 g frozen asparagus spears
1/4 cup 50 mL thinly sliced green onion
1/2 cup 125 mL roasted red peppers, diced
4 eggs, lightly beaten
1 can 354 mL Carnation® Regular or 2% Evaporated Milk
1 tbsp 15 mL Dijon mustard
1/2 tsp 2 mL each; salt and pepper
1 1/2cups 375 mL grated Gruyère cheese
2 tbsp 30 mL chopped fresh dill

Directions

  1. Preheat oven to 425°F (220°C).
  2. Pastry: Blend flour and salt in a large mixing bowl. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Roll dough on a floured board into a circle measuring 12” (30 cm). Loosely roll dough around rolling pin, and then unroll easing dough into 9” (23 cm) deep dish pie plate.
  4. Filling: Cook asparagus according to package directions, 2 minutes. Drain well, pat dry and cut into 2” (5 cm) pieces. Set aside.
  5. Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.
  6. Bake on lower shelf of preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes until set. Let stand 15 minutes.

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