ASPARAGUS CHEDDAR QUICHE

Asparagus Cheddar Quiche image

I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.

Provided by Irmgard

Categories One Dish Meal

Time 1h5m

Yield 1 quiche

Number Of Ingredients 13

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Ingredients

1 partially baked pie shell (10 or 11 inch)
1 tablespoon Dijon mustard
2 tablespoons butter
1 onion, finely chopped
1/4 cup finely chopped fresh dill (or 1 tsp. dried)
1 lb cooked asparagus, coarsely chopped
1 1/2 cups grated old cheddar cheese
4 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
nutmeg
cayenne

Steps:

Preheat oven to 375 degrees F.
Brush the partially baked pie shell with mustard.
Reserve.
Melt butter.
Cook onion until tender but do not brown.
Combine onion with dill, asparagus and cheese.
Spoon evenly into the pie shell.
Beat eggs.
Add milk, salt, pepper, nutmeg and cayenne.
Pour the mixture over the asparagus and cheese.
Bake 35 to 45 minutes or until just set.
Cool 10 minutes before serving.

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