Asparagus & Cheddar Quiche
Prep Time
20 minutes
Cook Time
50 minutes


1 frozen 9-inch (23cm) deep dish pie pastry shell
1 tsp (5 ml) Dijon mustard
9 spears fresh asparagus, trimmed
2 tbsp (30 ml) butter
1 shallot, finely chopped
1/2 tsp (2 ml) salt, divided
1/2 tsp (2 ml) pepper, divided
1/4 cup (60 ml) chopped fresh basil
1 cup (250 ml) shredded old cheddar, divided
4 large eggs
1 cup (250 ml) 2% milk


  1. Preheat oven to 375°F (190°C). Bake pastry shell for about 10 minutes or until light golden brown. Let cool slightly. Brush with mustard; set aside.
  2. Chop asparagus, reserving tips to make about 1 cup (250 mL). In a skillet, melt butter over medium heat. Cook shallot, asparagus and half each of the salt and pepper for about 5 minutes or until softened. Stir in basil to coat.
  3. Sprinkle pie shell with 3/4 cup (175 mL) of the Cheddar cheese. Spoon asparagus mixture on top (hold on to the tips for garnish).
  4. In a bowl, whisk together eggs, milk and remaining salt and pepper. Gently pour mixture into pie shell. Sprinkle top with remaining cheese and place asparagus tips decoratively on top.
  5. Bake about 30 minutes or until centre is set and knife inserted in centre comes out clean. Let cool about 10 minutes before slicing into wedges to serve.