Quiche has earned a place across all meal occasions. It’s easy to make and lends itself to so many incredible flavour combinations. This classic pairing of old Cheddar with fresh spring asparagus is lovely with a side of salad greens for a perfect brunch, lunch or dinner combination. This is one of 17 delicious recipes found in the 2022 Milk Calendar.
Preheat oven to 375°F (190°C). Bake pastry shell for about 10 minutes or until light golden brown. Let cool slightly. Brush with mustard; set aside.
Chop asparagus, reserving tips to make about 1 cup (250 mL). In a skillet, melt butter over medium heat. Cook shallot, asparagus and half each of the salt and pepper for about 5 minutes or until softened. Stir in basil to coat.
Sprinkle pie shell with 3/4 cup (175 mL) of the Cheddar cheese. Spoon asparagus mixture on top (hold on to the tips for garnish).
In a bowl, whisk together eggs, milk and remaining salt and pepper. Gently pour mixture into pie shell. Sprinkle top with remaining cheese and place asparagus tips decoratively on top.
Bake about 30 minutes or until centre is set and knife inserted in centre comes out clean. Let cool about 10 minutes before slicing into wedges to serve.
This recipe was inspired by the Asparagus Quiche with Cheddar recipe from the 1986 Milk Calendar, created by The Bonnie Stern School of Cooking. You can view the original recipe here.