Asparagus and Parmesan Quiche
Prep Time
10 minutes
Cook Time
40 minutes
Yields
6 servings
Nutritional Info
Calories 236 kcal
Protein 9 g
Fat 14 g
Carbohydrate 19 g
Fibre 1.3 g
Sodium 285 mg
Calcium 140 mg
Source: Dairy Farmers of Canada – 2012 Milk Calendar

Ingredients

1 9 inch (23 cm) deep-dish pie crust, baked
2 tsp (10 ml) dijon mustard
12 asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces
1/3 cup (75 ml) grated Canadian Parmesan cheese OR
3/4 cup (175 ml) shredded Canadian Cheddar cheese
3 eggs
1 cup (250 ml) milk
1/4 tsp (1 ml) pepper
dash hot pepper sauce
2 tbsp (30 ml) chopped fresh dill or tarragon

Directions

  1. Preheat oven to 350 F (180 C).
  2. Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
  3. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
  4. Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the centre comes out clean. Let rest for 10 minutes before serving.