Description
Elegant spring brunch quiche with fresh asparagus and sharp cheddar cheese in a buttery crust. Perfect for Easter or Mother’s Day.
Ingredients
1 prepared unbaked pie crust (9-inch)
1 tablespoon Dijon mustard
1 tablespoon butter
1 yellow onion, finely chopped
¼ cup finely chopped fresh dill (or 1 teaspoon dried)
1 pound asparagus, cooked and chopped
1½ cups shredded cheddar cheese
4 large eggs
1 cup milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
Pinch cayenne pepper
Instructions
1. Preheat oven to 375°F. Place pie crust in pie plate. Brush inside with Dijon mustard.
2. Snap off woody ends. Steam 3-5 minutes until tender-crisp, or roast at 425°F for 10 minutes, or grill 2-3 minutes. Cool and chop into ½-1 inch pieces.
3. Melt butter in skillet. Add onion, cook 5 minutes until soft and translucent (not browned).
4. Mix cooked onion with dill and chopped asparagus. Spread in mustard-brushed crust. Sprinkle cheddar evenly over top.
5. Whisk eggs well. Add milk, salt, pepper, nutmeg, and cayenne. Whisk until smooth.
6. Pour egg mixture over vegetables and cheese.
7. Bake 35-45 minutes until center is just set but jiggles slightly.
8. Cool 10 minutes before slicing to allow custard to set.
Notes
Do not overbake. Center should slightly jiggle for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French