ASPARAGUS & CORN QUICHE

Asparagus & Corn Quiche image

My mom loves quiche, so for Mother's Day one year I created my own quiche recipe for her. I've been making it ever since. All it takes is a trip to the farmers market. If you have the ingredients, make the crust from scratch. -Yanique Douglas, Waynesboro, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

2 teaspoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 small onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup heavy whipping cream
1 tablespoon cornstarch
3 medium ears sweet corn
1 cup shredded sharp white or yellow cheddar cheese
1 refrigerated pie pastry

Steps:

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 417 calories, Fat 28g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.