Asparagus and Cheddar Quiche
Asparagus and Cheddar Quiche might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This vegetarian recipe has 1630 calories, 33g of protein, and 104g of fat per serving. This recipe is typical of Mediterranean cuisine. A mixture of chives, cheddar, cayenne, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.
Instructions
Preheat the oven to 425 degrees F.
Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times.
Bake in the hot oven until slightly browned, about 6 to 8 minutes.
Remove from the oven and let cool. Turn the oven down to 325 degrees F.
In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic.
Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant.
Remove from the pan to a bowl and let cool.
In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper.
Whisk together until well combined.
Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes.
Remove from the oven, cut into wedges and serve.