For the quiche shell, sift flour then cut
rust from freezer.
Place asparagus on a baking sheet. Drizzle
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
For the Quiche, break off the woody ends of the asparagus spears; the
he oven to 400\u00b0F. For the pastry, place the flour
Bake pie shell for 10 minutes.
Steam asparagus until tender and chop into slices.
Saute bacon until crisp; drain.
Saute mushrooms and onion in small amount of bacon grease.
Layer bacon, asparagus, mushrooms and onions in bottom of pie crust.
Beat together eggs, half and half and salt.
Pour egg mixture over top of other ingredients.
Decorate the top of the quiche with asparagus tops.
Bake at 375\u00b0 for 40 minutes or until a knife inserted in the center comes out clean.
Cool slightly before serving.
Serves 8.
00b0; blanch the asparagus in boiling salted water for 2 minutes; drain
Separate fillets into pieces; stir asparagus, onion, and garlic into skillet
add butter. Cook and stir asparagus in the melted butter, about
Put asparagus on bottom of an 8 or 9-inch pie plate.
Beat together milk and eggs.
Add rest of ingredients and pour over the asparagus.
Bake in 325\u00b0 oven for 30 to 40 minutes or until knife inserted in center of quiche comes out clean.
killet over medium heat. Cook asparagus pieces and sun-dried tomatoes
9x1 1/4 inches, or quiche dish, 9x1 1/2 inches
While the spinach is cooking, prepare the asparagus by removing the tough lower parts.
Cut the asparagus into pieces the length of the tip of your thumb to the first knuckle.
Place in the bottom of the pie crust with the spinach.
Spread the cheese evenly over the spinach and asparagus.
Mix the milk, eggs, butter and salt together and pour over the asparagus, spinach and cheese.
Bake at 375\u00b0 for approximately 45 minutes or until the top is evenly browned.
ake shell at 375\u00b0 for 15 minutes or until firm
eat; cook and stir asparagus and onion until asparagus is tender, about
ater to boil. Place asparagus in boiling water for 30 seconds, remove
Whip eggs with wire whisk.
Add sour cream and milk and continue to whip.
Place asparagus in pie shell.
Add cheese.
Add egg mixture.
Cut 1 tablespoon of butter into 4 parts and place on top of quiche.
Bake at 425\u00b0 for 15 minutes.
Reduce to 375\u00b0 for 30 minutes until center is done.
On lightly floured surface, roll out pastry to a 12-inch circle.
Line a 9-inch pie plate or quiche dish with the pastry. Trim to 1/2-inch beyond edge.
Flute edges, line shell and fill with dry beans.
Bake at 450\u00b0 for 5 minutes.
Remove from oven. Remove foil and beans.
Reduce oven to 325\u00b0.
Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
Pour ingredients into a 9-inch deep dish pie shell.
Bake at 350 for 20 minutes; remove from oven.
Top with julienned red pepper and return to oven for 30-40 minutes.
Place pie shell in freezer for 15 minutes.
Reserve 8 spears of asparagus for garnish.
Chop remaining asparagus and add to egg mixture.
Mix all ingredients together well and pour into chilled pie shell.
Arrange asparagus spears \"spoke-fashion\" on top, tips in center, and bake in preheated 375\u00b0
oven for 35 minutes or until knife inserted in center comes out clean.
Let cool 10 minutes before cutting to serve.