Asparagus Tomato Quiche

Asparagus Tomato Quiche

Ingredients:
4 large eggs, beaten
3 T. flour
1 tsp. paprika
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 C. half−and−half
2 C. grated Swiss cheese
10 fresh asparagus spears, washed and trimmed
1 medium tomato, sliced into 4 (1/4−inch) slices

Directions:
Preheat oven to 375ºF.
Beat eggs with next 4 ingredients; stir in cheese.
Saving 6 asparagus spears for the top, chop the rest into 1−inch lengths; lay on
bottom of pie shell. Pour in liquid. Bake for 20 minutes. Remove and quickly
arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20
to 30 minutes.
ASPARAGUS TOMATO QUICHE 4
ASPARAGUS CREPES MORNAY
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8 Crepes (recipe follows)
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Mornay Sauce (recipe follows)
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1 pound fresh asparagus spears, cleaned and trimmed
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Cooking spray
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6 hard−cooked eggs, chopped
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Parsley sprigs, optional
Prepare Crepes and Mornay Sauce. Steam or cook asparagus in small
amount of boiling water just until crisp−tender, about 10 to 15 minutes.
Drain. Divide asparagus spears among crepes.
Evenly coat 13 x 9 x 2−inch baking dish with spray. Set aside.
Stir eggs into 1/2 cup of the Mornay Sauce until combined. Spoon about 2
to 3 tablespoons of the egg mixture evenly over asparagus on each crepe.
Roll up crepes. Place in prepared baking dish. Pour remaining Mornay
Sauce over crepes. Bake in preheated 350°F oven until hot and bubbly,
about 15 to 20 minutes. Garnish with parsley, if desired.
Crepes
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