Zutaten für Asparagus Quiche
- 1 pound fresh asparagus spears
- 6 large eggs
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup fresh mushrooms, sliced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh tarragon, chopped
- 1/2 cup red bell pepper, julienned
- salt and pepper to taste
- 1 (9 inch) deep dish pie crust
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Zubereitung von Asparagus Quiche
- Preheat oven to 350°F (175°C).
- Blanch 1 pound asparagus spears in boiling water for 90 seconds. Immediately transfer to an ice bath to stop the cooking process.
- Once cooled, cut the asparagus spears in half.
- In a large bowl, whisk together 6 large eggs, 1 cup sour cream, 1 cup shredded cheddar cheese, 1 cup sliced mushrooms, and 1 tablespoon garlic tarragon.
- Gently fold in the blanched asparagus and season generously with salt and pepper to taste.
- Pour the egg mixture into a 9-inch deep-dish pie crust.
- Bake for 20 minutes.
- Remove from oven and top with 1/2 cup julienned red bell pepper.
- Return to the oven and bake for another 30-40 minutes, or until the quiche is set and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
75g
Carbs
9g
