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ASPARAGUS TOMATO QUICHE
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(10−inch) pie shell, partially baked
large eggs, beaten
T. flour
tsp. paprika
tsp. salt
/2 tsp. dry mustard
1/2 C. half−and−half
C. grated Swiss cheese
0 fresh asparagus spears, washed and trimmed
medium tomato, sliced into 4 (1/4−inch) slices
Preheat oven to 375ºF.
Beat eggs with next 4 ingredients; stir in cheese.
Saving 6 asparagus spears for the top, chop the rest into 1−inch lengths; lay on
bottom of pie shell. Pour in liquid. Bake for 20 minutes. Remove and quickly
arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20
to 30 minutes.
ASPARAGUS TOMATO QUICHE
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