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Asparagus Custard Quiche

  • Makes: 8 servings  
  • Freezes: not recommended 
  • Preparation Time: 30 mins plus 30 mins refrigeration 
  • Baking Time: 65 minutes 

Ingredients

Pastry

1 1/3 cups325 mL Robin Hood® Original All Purpose Flour

1/2 tsp2 mL salt

1/2 cup125 mL Crisco® All Vegetable Shortening, chilled

2 to 4 tbsp 30 - 60 mL ice cold water (60ºF/16ºC)

Filling

1/2 pkg150 g frozen asparagus spears

1/4 cup50 mL thinly sliced green onion

1/2 cup125 mL roasted red peppers, diced

4 eggs, lightly beaten

1 can354 mL Carnation® Regular or 2% Evaporated Milk

1 tbsp15 mL Dijon mustard

1/2 tsp2 mL each; salt and pepper

1 1/2cups375 mL grated Gruyère cheese

2 tbsp30 mL chopped fresh dill

Directions

  1 Preheat oven to 425°F (220°C).

  2 Pastry: Blend flour and salt in a large mixing bowl. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.

  3 Roll dough on a floured board into a circle measuring 12” (30 cm). Loosely roll dough around rolling pin, and then unroll easing dough into 9” (23 cm) deep dish pie plate.

  4 Filling: Cook asparagus according to package directions, 2 minutes. Drain well, pat dry and cut into 2” (5 cm) pieces. Set aside.

  5 Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.

  6 Bake on lower shelf of preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes until set. Let stand 15 minutes.

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