Asparagus and Old Cheddar Quiche


Asparagus and Old Cheddar Quiche

Ingredients:

Perfect Pie Crust
About 1 cup chopped asparagus
1 cup milk
2 large eggs
S&P
1 cup shredded Old Cheddar cheese

Directions:

1. Prepare pie crust and refrigerate about half an hour. Preheat oven to 400.

2. When the oven is ready, roll out the pie crust and poke the bottom with a fork. Cover with foil loosely, pressing down gently to cover the entire crust. Add pie weights and bake 15 minutes. (I used a bag of dried peas as my pie weights)

3. While crust is pre-baking (also called blind baking), prepare your asparagus and boil for about 3 minutes and drain.

4. In a bowl, whisk together the milk, eggs, s&p.

5. When the crust is done, remove from the oven, carefully remove the foil and pie weights; reduce the temperature of the oven to 350.

6. Scatter the asparagus pieces at the bottom of the crust. Top with the milk/egg mixture and sprinkle the Cheddar all over.

7. Bake for about 45 minutes or until the top is browned a little bit.


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