Asparagus tomato quiche recipe
Asparagus Tomato Quiche recipe
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Ingredients
| 4 large | eggs |
| 3 tbsp | flour |
| 1 tsp | paprika |
| 1 tsp | salt |
| 1 tsp | dry mustard |
| 240 g | Swiss cheese, grated |
| 20 | asparagus spears, washed and cut |
| 2 medium | tomatoes, sliced |
| 1 | Pie crust: |
| 30 g | shortening |
| 100 g | flour |
| ¼ tsp | salt |
| 3 tbsp | water |
Instructions
Combine shortening, flour and salt and either by hand or in a processor until the mixture is like fine crumbs. Add water 1 tablespoon at a time until a ball forms. Wrap in plastic and chill for one hour.
Roll out to fit the pie pan you are using and line a quiche pan with pie crust. Bake for 5 minutes at 200°C.
Combine eggs, flour, paprika, salt and mustard. Mix with an electric mixer. Stir in cheese.
Chop the asparagus spears into small pieces, about 2cm in length. Arrange asparagus on bottom of pie shell and pour in liquid.
Preparation time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Asparagus tomato quiche recipe
Recipe type: xarchivex
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