Famous Recipes - Asparagus Quiche

Asparagus Quiche Ingredients 1 recipe Pastry for Single-Crust Pie (see recipe below) 1/2 pound asparagus, trimmed* and cut into 1-inch pieces (about 1-1/3 cups) 1/2 cup shredded Swiss cheese (2 ounces) 6 eggs 1/2 cup dairy sour cream 1 cup milk 1 tablespoon dried minced onion 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground white pepper Directions 1. Roll pastry to a 13-inch circle; ease into a 9-inch deep-dish pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. (Or fit pastry into a 9-inch pie plate and flute edge high.) Line the pastry in pie plate with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry. 2. Meanwhile, in a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese. 3. In a mixing bowl, beat eggs. Blend in sour cream. Then, stir in milk, onion, salt, and pepper. Pour over asparagus and cheese in pastry shell. 4. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 side-dish servings. Pastry for Single-Crust Pie: In a mixing bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. *Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.