Packer's Asparagus & Tomato Quiche |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe. Ingredients:
9 inches pie crusts (partially baked with edges covered so they brown later) |
4 eggs, beaten |
1/2 cup half-and-half |
3 tablespoons flour |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon mustard (brown or honey) |
2 cups shredded cheese |
10 -12 young asparagus spears (thin ones) |
1 -2 plum tomato, thinly sliced |
Directions:
1. Mix first seven ingredients until well blended. Set aside.
2. Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
3. Bake for twenty minutes in a pre-heated 375 oven.
4. Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
5. Continue baking for another 20-30 minutes or until set. Enjoy!
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