Asparagus Tomato Quiche

1 Baked Piecrust (9-inch)

1 cup asparagus pieces (1-inch)

3/4 cup shredded Italian cheese blend (3 oz.)

1 cup cherry tomato slices

6 EGGS

1/2 cup milk

1/3 cup sour cream

1/2 tsp. salt

1/4 tsp. white pepper

1. HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of pie shell. TOP with asparagus and tomatoes in an even layer. 2. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended.
2. Carefully POUR over filling in pie shell. 3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when the dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.
3. ENJOY

• Serve with a tossed salad and fresh fruit dessert.
• Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run.
• If using frozen pie shell, choose the deep-dish size. Always bake your pie shell first to avoid a soggy crust.

• No water bath needed. The piecrust protects the custard filling from direct oven heat, so a water bath is not necessary.
• How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center of a one-dish custard; midway between center and edge. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiche fillings containing cheese may continue to test “wet” even after they are done. Tap or gently shake the dish; remove quiche from oven when the center is almost set but still jiggles a bit.

• For richer custard, substitute half-and-half for the milk.

Updated USDA National Nutrient Database for Standard Reference Release #23 (2010)

AMERICAN EGG BOARD CULINARY LIBRARY 1110-13

Nutrition information per serving (1/6 of recipe): 432 calories; 28 g total fat; 10 g saturated fat; 6 g polyunsaturated fat; 10 g monounsaturated fat; 234 mg cholesterol; 603 mg sodium; 28 g carbohydrate; 2 g dietary fiber; 15 g protein; 935.6 IU Vitamin A; 58.6 IU Vitamin D; 102.9 mcg folate; 183.0 mg calcium; 3.0 mg iron; 159.2 mg choline.

Recipe source: IncredibleEgg.org