WEEKDAYS 1e|12c|p

Asparagus Tomato Quiche

Feast on This French Delicacy
skill level
Treat yourself to this delicious dish.
  • 1 Baked Piecrust (9-inch)1 cup asparagus pieces (1-inch)3/4 cup shredded Italian cheese blend (3 oz.)1 cup cherry tomato slices 6 eggs1/2 cup milk1/3 cup sour cream1/2 tsp. salt1/4 tsp. white pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Heat oven to 375°F. 
  • 2
    1 cup asparagus pieces (1-inch) 
    Blanch asparagus in boiling water for 1 minute. Drain well. 
  • 3
    3/4 cup shredded Italian cheese blend (3 oz.)
    1 cup cherry tomato slices 
    1 Baked Piecrust (9-inch) 
    Sprinkle cheese evenly in bottom of pie shell. Top with asparagus and tomatoes in an even layer. 
  • 4
    6 eggs
    1/2 cup milk
    1/3 cup sour cream
    1/2 tsp. salt
    1/4 tsp. white pepper
    Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell. 
  • 5
    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. 
  • 6
    Let stand 5 minutes. Cut into wedges. 

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