Asparagus Custard Quiche Recipe

Name: Asparagus Custard Quiche
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: serving size: 8 servings
Ingredients: Pastry; 1 1/3 cups Robin Hood® Original All Purpose Flour; 1/2 tsp salt; 1/2 cup Crisco® All Vegetable Shortening, chilled; 2 to 4 tbsp ice cold water (60ºF/16ºC); Filling; 1/2 pkg frozen asparagus spears; 1/4 cup thinly sliced green onion; 1/2 cup roasted red peppers, diced; 4 eggs, lightly beaten; 1 can Carnation® Regular or 2% Evaporated Milk; 1 tbsp Dijon mustard; 1/2 tsp each; salt and pepper; 1 1/2cups grated Gruyère cheese; 2 tbsp chopped fresh dill

Ingredients

Pastry
1 1/3 cups Robin Hood® Original All Purpose Flour
1/2 tsp salt
1/2 cup Crisco® All Vegetable Shortening, chilled
2 to 4 tbsp ice cold water (60ºF/16ºC)
Filling
1/2 pkg frozen asparagus spears
1/4 cup thinly sliced green onion
1/2 cup roasted red peppers, diced
4 eggs, lightly beaten
1 can Carnation® Regular or 2% Evaporated Milk
1 tbsp Dijon mustard
1/2 tsp each; salt and pepper
1 1/2cups grated Gruyère cheese
2 tbsp chopped fresh dill

PREP TIME 30m	COOK TIME 1h5m	TOTAL TIME 1h35m
YIELD serving size: 8 servings

Instructions

Preheat oven to 425°F (220°C).
Pastry: Blend flour and salt in a large mixing bowl. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp (30 mL) water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a ½” (1 cm) thick flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll dough on a floured board into a circle measuring 12” (30 cm). Loosely roll dough around rolling pin, and then unroll easing dough into 9” (23 cm) deep dish pie plate.
Filling: Cook asparagus according to package directions, 2 minutes. Drain well, pat dry and cut into 2” (5 cm) pieces. Set aside.
Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.
Bake on lower shelf of preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes until set. Let stand 15 minutes.