Asparagus Quiche recipe by Mrs. Angelina Michela, Raleigh. Originally published in WPTF’s “Ask Your Neighbor” Cookbook.

Ingredients

• 1 unbaked 9-inch pie shell
• 1 package (10 oz) Birds Eye 5-minute asparagus spears.
• 3/4 cup milk
• 3/4 cup half and half
• 1/2 cup finely chopped onion
• 1 tsp salt
• 1/4 tsp nutmeg
• Dash of pepper
• 3 eggs, slightly beaten
• 1 cup shredded Swiss cheese

Directions

1. Preheat oven to 400°F.
2. Bake the pie shell at 400°F for 8 to 10 minutes.
3. Prepare asparagus as directed on the package. Drain well.
4. In a saucepan, combine milk, cream, onion, salt, nutmeg, and pepper. Bring to a boil, then reduce heat and simmer for 1 minute.
5. Gradually stir the hot milk mixture into the beaten eggs.
6. Sprinkle 2/3 of the Swiss cheese into the bottom of the pre-baked pie shell. Arrange the asparagus over the cheese.
7. Pour the liquid mixture over the asparagus and cheese. Top with the remaining Swiss cheese.
8. Reduce the oven temperature to 375°F. Bake the pie for approximately 20 to 25 minutes, or until a wooden toothpick is inserted and comes out clean.
9. Let the asparagus quiche cool slightly and enjoy!