Asparagus Tomato Quiche

55 minutes
6 servings
Asparagus Tomato Quiche
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Large eggs
Basic pie crust (9-inch), baked
Asparagus pieces (1-inch)
1 cup
1/4 tsp. + 1/2 tsp.
Shredded Italian cheese blend (3 oz.)
3/4 cup
Cherry tomato slices
1 cup
1/2 cup
Sour cream
1/3 cup
White pepper
1/4 tsp.



  1. PREHEAT oven to 375°F.
  2. In a large saucepan, ADD 6 cups water, 1/4 tsp. salt and asparagus, and bring to a boil for 1 minute. REMOVE from the stove and PLACE asparagus in a bowl filled with ice water to stop the cooking process. DRAIN well.
  3. SPRINKLE cheese evenly in the bottom of the pie crust. TOP with asparagus and tomatoes in an even layer.
  4. BEAT eggs, milk, sour cream, 1/2 tsp. salt, and pepper in a medium bowl until blended. Carefully POUR over filling in piecrust.
  5. BAKE in the center of 375°F oven until the center is almost set but jiggles slightly when the dish is gently shaken and a knife inserted near the center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.


Insider Tips

  • Prepare in mini pie pans (or ramekins) for individual servings or for a convenient on-the-go snack.
  • If using frozen piecrust, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.
  • No water bath is needed. The pie crust protects the custard filling from direct oven heat, so a water bath is not necessary.
  • For a richer custard, substitute half-and-half for the milk.
  • This recipe is an excellent source of protein and choline, and a good source of folate.
  • How to tell if it’s done: Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when the dish is gently shaken. The custard will continue to “cook” after it’s removed, and the center will firm up quickly. Overbaked custard may curdle.
  • The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
  • Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove the quiche from the oven when the center is almost set but still jiggles a bit.


Nutritional Info

Per Serving: 1/6 of Recipe

Total fat
20 g
Saturated fat
8 g
Polyunsaturated fat
2 g
Monounsaturated fat
6 g
206 mg
510 mg
21 g
Dietary Fiber
2 g
4 g
13 g
Vitamin A
122 mcg
Vitamin D
1 mcg
56 mcg
160 mg
177 mg
2 mg
246 mg