Ingredients for Asparagus Quiche
- Asparagus Spears
- 6 large eggs
- 1 cup sour cream
- Gruyere Cheese
- Sliced Mushrooms
- Garlic
- Fresh Tarragon
- 1/2 cup julienned red bell pepper
- Salt and pepper to taste
- 9 Inch Deep Dish Pie Crust
How to Make 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
22g
Fat
75g
Carbs
9g
