West Rome IGA Recipes


Asparagus Quiche

Customer Rating: Recipe Rated Three Stars

1 Ratings    1 Comment

Yield: 8 servings


1 9- inch unbaked pie shell
1 pound fresh asparagus cut into 1- inch pieces OR (1/2 pound) frozen asparagus cuts and tips
1 1/2 cups grated cheese (Swiss, cheddar, or combination of each)
3 large eggs
1 can (12 ounce) evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 271
Calories From Fat: 108
Total Fat: 12g
Cholesterol: 16g
Sodium: 500mg
Total Carbohydrates: 155mg
Protein: 18g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 375 degrees F.

Blanche* fresh asparagus approximately 3 minutes. (For frozen asparagus, prepare according to package directions, drain well.)

Sprinkle cheese in bottom of pie shell covering dough. Arrange asparagus over cheese.

Add eggs to mixing bowl and beat slightly. Add enough milk to evaporated milk to make 2 cups. Combine with eggs, salt, pepper and nutmeg mixing well. Pour over asparagus in pie shell.

Bake for 45 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

*Blanching is a cooking process where the food, usually a vegetable or fruit, is plunged into boiling water, removed after a very brief time and immediately plunged into ice water or placed under cold running water. The ice water halts the cooking process. Food is blanched to soften food, partially cook food or to remove a strong flavor.

Recipe compliments of The Michigan Asparagus Advisory Board.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Three Stars

Heather M Milwaukee, WI

“I just made this for the first time today--fantastic!! I used low-fat Kraft cheddar shreds instead of regular. The mix of bacon, asparagus, and cheese was amazing AND filling. My husband loved it, and it will be made again!”

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West Rome IGA Recipes