Asparagus & Corn Quiche Recipe

Name: Asparagus & Corn Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 cups cut fresh asparagus (1/2-inch pieces); 1 small onion, finely chopped; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 3 large eggs; 1/2 cup heavy whipping cream; 1 tablespoon cornstarch; 3 medium ears sweet corn; 1 cup shredded sharp white or yellow cheddar cheese; 1 refrigerated pie pastry

Servings: persons

2 teaspoons olive oil
2 cups cut fresh asparagus (1/2-inch pieces)
1 small onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup heavy whipping cream
1 tablespoon cornstarch
3 medium ears sweet corn
1 cup shredded sharp white or yellow cheddar cheese
1 refrigerated pie pastry

1
Preheat oven to 350u00b0. In a
2
, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat.
3
In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese.
4
Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top.
5
Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
6
Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165u00b0.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 cups cut fresh asparagus (1/2-inch pieces), 1 small onion, finely chopped, 1/4 teaspoon salt, and more.

Yes, Asparagus & Corn Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus & Corn Quiche

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