Ingredients:
1 partially baked 10 inch pastry shells
1 tablespoon Dijon mustard
2 tablespoons butter
1 onions, finely chopped
1/4 cup fresh dill, finely chopped ( or 1 tsp dried, crumbled)
1 lb cooked asparagus, stems coarsely chopped,tips kept in 2 inch long pieces
1 1/2 cups sharp cheddar cheese, grated
3 eggs
2 egg yolks
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
nutmeg
cayenne pepper
Directions:
Preheat oven to 375 degrees F.
Brush partially baked pastry shell with mustard.
Set aside.
Melt butter.
Cook onion until tender but do not brown.
Combine onion with dill, chopped asparagus stems and cheese.
Spoon evenly into pastry shell.
Arrange asparagus tips decoratively around quiche.
Beat eggs with yolks.
Add milk, salt, pepper, nutmeg and cayenne.
Pour over asparagus and cheese.
Bake 35 to 40 minutes or until just set.
Cool 10 minutes before serving.
Servings: 6-8
Time preparation: 20 min.
Time total: 55 min.