Asparagus Quiche

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 2 tablespoons butter
  • 4 ounces ham or Canadian bacon, finely cubed
  • 6 shallots, minced
  • 2 cups heavy cream
  • 3 large eggs
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • Deep-dish 10-inch crust, baked for 10 minutes at 400 degrees
  • 3 ounces each shredded fresh Parmesan cheese and Gruyere (or Swiss) cheese
  • 1.5 pounds asparagus, trimmed, cut into 2-inch lengths and boiled until crisp-tender, about 3 minutes
 

Melt butter in a small skillet over medium-high heat. Add ham and shallots and sauté 3 minutes. Set aside.

Combine cream, eggs, salt and cayenne in a medium mixing bowl and beat until thoroughly blended. Spread cooled ham-shallot mixture evenly over bottom of piecrust. Put asparagus on top of shallot mixture. Carefully pour in the egg mixture. Sprinkle with the cheeses. Place on a baking sheet and bake 30-40 minutes until a knife inserted in the center comes out clean. Cut into wedges and serve hot or at room temperature. Serves 6.

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