Asparagus Tomato Quiche
- 1 - 10 inch pie shell, partially baked
- 4 large eggs, beaten
- 3 Tbsp flour
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp dry mustard
- 1 1/2 cups half-and-half
- 2 cups grated Swiss cheese
- 10 fresh asparagus spears, washed and trimmed
- 1 medium tomato, sliced into 4 - 1/4 inch slices
Preheat oven to 375° F. Beat eggs with next 4 ingredients; stir in cheese.
Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths; lay on bottom of pie shell. Pour in liquid. Bake for 20 minutes.
Remove from oven and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20 to 30 minutes.Makes 6
Submitted by: Recipe Group Member
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