Fresh Asparagus Quiche
- 1 lb asparagus (trimmed)
- 1 No-Fail pie crust
- 3 tbsp butter or margarine
- 3 tbsp all-purpose flour
- 1/4 cup bread crumbs
- 1/2 cup swiss cheese (shredded)
- 4 eggs
- 1/2 tsp salt
- 1-1/2 cup light cream
Cut eight spears of asparagus into 4" pieces. Cut remainder into 1/2" pieces. In small amount of water, cook asparagus until tender; drain. Line No-fail pie crust with foil and bake at 450 degrees 5 minutes. Remove foil; bake 5 minutes more. Remove from oven; set aside.
Melt butter in saucepan over medium heat. Add flour and salt; stir well. Gradually add milk; stir and cook until thickened. Stir a little of mixture into eggs, then pour all back into the pan. Add cheese and the 1/2" pieces of asparagus. Pour into crust. Sprinkle top with bread crumbs. Bake 35 minutes in a 400 degree oven or until a knife when inserted in middle comes out clean. Arrange the remaining longer asparagus in a pretty pattern on top. (Like the spokes of a wheel.) Yield: 6-8 servings.
Servings 8