Asparagus and Tomato Quiche

Asparagus and Tomato Quiche
Makes 6 servings
  • 1 Baked Pie Crust (9-inch)
  • 1 cup asparagus pieces (1-inch)
  • ¾ cup shredded Italian cheese blend (3 oz.)
  • 1 cup cherry tomato slices
  • 6 EGGS
  • ½ cup milk
  • ⅓ cup sour cream
  • ½ tsp. salt
  • ¼ tsp. white pepper
  1. Heat oven to 375°F. Blanch asparagus in boiling water for 1 minute. DRAIN well. Sprinkle cheese evenly in bottom of pie shell top with asparagus and tomatoes in an even layer.
  2. Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully Pour over filling in pie shell.
  3. Bake in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes Cut into wedges.
*This recipe has not been tested by Hoffman Media test kitchens.



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