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Asparagus Parmesan Quiche

I.am.Vegetarian's picture
Ingredients
  9 inch parmesan quiche shell 1 , glazed with egg white and cooled
  Parmesan cheese/3 tablespoons parmesan cheese, grated 3⁄4 Ounce
  Asparagus spears 12
  Mild cheddar cheese 4 Ounce
  Skim milk powder 1⁄4 Cup (4 tbs) (Non Instant)
  Milk 3⁄4 Cup (12 tbs)
  Eggs 3
  Salt 1⁄4 Teaspoon
  Nutmeg 1 Pinch
Directions

GETTING READY
1. Steam the asparagus till just about tender.
2. Trim to 4 1/2-inch stalks, drain and cool. Keep aside.
3. With the shredding disc of a food processor, shred the Cheddar cheese.
4. In another bowl, place the milk powder.
5. Continue mixing while you pour the milk.
6. Add the eggs and salt, and blend until smooth.
7. Pre-heat the oven to 375°F.

MAKING
8. In the pastry shell, spread the Cheddar cheese on the bottom and sprinkle with parmesan.
9. Layer with the asparagus spears arranged in a pattern resembling the spokes of a wheel, with the tips toward the center.
10. Place the pastry shell on a cookie sheet and pour in the milk mixture carefully.
11. Sprinkle nutmeg on top.
12. In the oven, bake in the center rack for 5 minutes, then reduce the temperature to 350°F and bake for another 30-35 minutes, until custard is firm, puffy and lightly browned.
13. Cool on a wire rack for 10 minutes.

SERVING
14. Serve cut into wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4

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