Asparagus Festival Quiche Bev Helling
Pastry for single crust 9 inch pie
1/2 lb. asparagus, cut into 1 inch pieces
1/2 cup shredded Swiss cheese
6 eggs
1/2 cup sour cream
1 cup milk
1 Tbsp. dried minced onion
1/2 tsp salt
1/4 to 1/2 tsp. white pepper.
Roll pastry to a 13 inch circle; ease into a 9" pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edges (or fit pastry into a 9" pie plate and flute edge high}. Line the pastry in pie plate with a double thickness of foil. Bake in a 450°oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry. In a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese. In a mixing bowl, beat eggs. Blend in sour cream, and then stir in milk, onion, salt and pepper. Pour over asparagus and cheese in pastry shell. Bake at 375 for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 servings.