Alpine Asparagus Quiche
INGREDIENTS
- 1 unbaked deep-dish, 9-inch pie shell
- 1 pound asparagus, washed, trimmed, blanched for 5-10 minutes, and drained
- 3/4 cup each milk and half-and-half
- 1/2 cup finely chopped onion
- 1/4 teaspoon each salt, nutmeg and black pepper
- 3 eggs, slightly beaten
- 1 cup shredded Swiss cheese
Bake pie shell at 400 degrees for 10 minutes. Combine milk, cream, onion, salt, nutmeg and pepper in saucepan. Bring to a boil, then simmer 1 minute. Stir hot mixture into eggs. Sprinkle 2/3 of the cheese into the pie shell. Arrange asparagus over the cheese, trimming spears if necessary. Pour in egg mixture. Sprinkle remaining cheese over top. Bake at 375 degrees for 20-26 minutes or until a knife inserted 1 inch from center comes out clean. Serves 6.