Asparagus & Artichoke Quiche

1 pie pastry (we are making ours from a box of Jiffy pie crust mix – you can make your own OR buy a pre-made)
5oz asparagus (cut into small pieces)
3 eggs, beaten
½ cup cream
1/3 cup gruyere cheese (we are using swiss)
Salt
Pepper
4.5 oz marinated artichoke hearts
½ cup grated cheddar

1. line your pan with your pastry, set aside
2. blanch asparagus in salted water, then refresh in cold water, drain
3. beat eggs, whisk in cream, stir in gruyere (swiss) cheese, salt, pepper (you can season with the salt and pepper in your own amts, a pinch here, a pinch there… you chose your sodium intake)
4. cut up artichoke hearts, into quarters the recipe says
5. spread your cooled/refreshed asparagus and artichoke hearts over the pastry, pour egg mixture on top, top with cheddar cheese
6. bake at 350 for 25 mins, or until filling is set and a toothpick/sharp knife comes out clean

**adapted from The Essential Baking Cookbook – page 201

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1 Response so far »

  1. 1

    […] more… 268 more words So we tried this recipe out this evening with our Asparagus & Artichoke Quiche   and it was pretty good.  We didn't have red crushed pepper, so we left that out and we warmed the […]


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