24 Jul Fresh Asparagus Quiche Recipe
1 pound fresh aspragus, trimmed
1 unbaked pastry shell (9 inches)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups milk
4 eggs, beaten
1/2 cup shredded Swiss cheese
1/4 cup dry bread crumbs
How to make it
Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.
Yield: 6-8 servings.