Yields
6 servings
Try this delicious quiche with cheese, red pepper and asparagus.
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ingredients
1
deep (9"/23cm) pastry shell
1
Tbsp Dijon mustard
1
Tbsp vegetable oil
1
small Onion, chopped
1
lb(s) fresh asparagus, trimmed, coarsely, chopped
½
sweet red pepper, cut in thin strips
1 ½
cup lactose free swiss cheese, grated
3
Tbsp finely chopped fresh dill
3
egg
1
cup Natrel Lactose Free Milk
½
tsp salt
¼
tsp pepper
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directions
Step 1
SPREAD mustard evenly over pastry. Sauté onion, asparagus and red pepper in oil until tender-crisp. Remove from heat. Stir in cheese and dill. Spread evenly in pastry shell.
Step 2
BEAT eggs, milk, salt and pepper. Pour over vegetable mixture. BAKE at 375oF (190oC) for 35 to 45 minutes, or just until set and golden brown. Cool 10 minutes before slicing.
Step 3
Tip:
Reduce asparagus to 3/4 lb (375 g). Omit red pepper and add 1 cup (250 mL) diced cooked ham, smoked chicken, shrimp or salmon.