Asparagus Tomato Quiche

For a delicious, light and easy supper, try this spring garden vegetable quiche. Complete the meal with a simple tossed green salad and tall glasses of iced tea.

Recipe Ingredients:

1 (9-inch) baked pie crust*
1 cup asparagus pieces (1-inch)
3/4 cup shredded mozzarella, provolone or Italian cheese blend (3 ounces)
1 cup cherry tomato slices
6 large eggs
1/2 cup milk
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper (or black pepper, if desired)

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Blanch asparagus in boiling water for 1 minute. Drain well.
3. Sprinkle cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer.
4. Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell.
5. Bake in center of oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes.
6. Let stand 5 minutes. Cut into wedges to serve.

Makes 6 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.

Tips:

• If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
• For richer custard, substitute half-and-half for the milk.
• Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.
  

Nutritional Information Per Serving (1/6 of recipe): Calories: 432; Total Fat: 28g; Saturated fat: 10g; Polyunsaturated fat: 6g; Monounsaturated fat: 10g; Cholesterol: 234mg; Sodium: 603mg; Carbohydrates: 28g; Dietary Fiber: 2g; Protein: 15g; Vitamin A: 935.6IU; Vitamin D: 58.6IU; Folate: 102.9mcg; Calcium: 183mg; Iron: 3mg; Choline: 159.2mg

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).