Asparagus Quiche

I found this recipe when I was in my experimental phase. Every
once in a while a good one comes up.

Teresa Stephens

asparagus quiche

1 pie crust
½ pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon flour
1 cup shredded cheese
3 eggs, beaten
1 cup half and half or evaporated milk
½ teaspoon salt
¼ teaspoon basil
1/8 teaspoon cayenne pepper or red pepper

bake crust in a 9 inch pie pan at 425 degrees for 6-7 minutes.
remove from oven and set aside.

cut asparagus into ½ - 1 inch pieces and steam asparagus till
tender crisp, set aside when done.

toss together asparagus, onion, and flour. spread onto crust.
sprinkle with cheese.

whisk together eggs, cream, and seasonings. pour into crust.

bake at 325 degrees for 35 minutes until a knife can comes out
clean from the center. let stand 10 minutes before cutting.

to make sure crust is not over cooked add aluminum foil
around the edges, for the first half of cooking if desired.