Asparagus Tomato Quiche

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Asparagus Tomato Quiche

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Pastries Submitted to MC-Recipes

Submitted to Veg-Rec@ Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1 10-inch pie shell -- partially baked

4 large eggs -- beaten

3 tablespoons flour

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon dry mustard

1 1/2 cups half and half

2 cups Swiss cheese -- grated

10 fresh asparagus spear -- washed and trimmed

1 medium tomato -- sliced into four 1/4-inch slices

 

 

Preheat oven to 375 degrees F. 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 20 minutes. Remove

and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake

another 20 to 30 minutes. Serves 4 to 6.

 

Source:

" Bon Appetit, May, 1984 "

 

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Per Serving (excluding unknown items): 425 Calories; 29g Fat (60.4% calories

from fat); 19g Protein; 23g Carbohydrate; 2g Dietary Fiber; 182mg Cholesterol;

712mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 4 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0