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Asparagus Quiche
1-1/2 c. grated cheese (Swiss,
Cheddar or both)
1 (9 inch) unbaked deep pie shell
1/2 lb. asparagus pieces, cooked
3 eggs, beaten
1 (13 oz.) can evaporated milk
Milk
1/2 tsp. salt
1/4 tsp. pepper
Dash of nutmeg
Sprinkle cheese in bottom of pie shell. Arrange asparagus over
cheese. Beat eggs slightly. Add enough milk to evaporated milk to
make 2 cups. Combine with eggs and seasonings and pour over
asparagus. Bake at 375 degrees about 45 minutes or until knife
inserted between center and edge comes out clean. Let stand about 10
minutes before cutting into wedges. Makes 6 servings.
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