Asparagus and Cheese Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F.

Place a piece of parchment paper in the pie crust and fill it with beans as pie weights.

Bake the pie crust at 375°F for 15 minutes.

Remove the beans and parchment paper from the pie crust.

Mix 4 ounces of swiss cheese with 1 tablespoon of flour.

Layer half of the cheese mixture at the bottom of the pie dish.

Sauté 1/4 cup of onion with 1/4 teaspoon of salt until slightly translucent.

Add the sautéed onion on top of the cheese in the pie dish.

Cut 1 pound of asparagus into 1-inch pieces and blanch in boiling salted water.

Layer the blanched asparagus over the onions in the pie dish.

Add the remaining cheese mixture on top of the asparagus.

In a mixing bowl, whisk together 4 eggs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup half and half until well combined.

Pour the egg mixture over the layered ingredients in the pie dish, being careful not to overfill.

Garnish the top with a few pieces of uncut asparagus.

Reduce the oven temperature to 350°F and bake for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens