With Jersey Fresh produce beginning to appear at roadside markets and honor boxes here in Cumberland County, there’s no better time to present our readers with recipes that star our local fruits and veggies. Here’s one you might serve as a part of your holiday meal.
For a video of recipe prep for this dish, visit https://findjerseyfresh.com/JerseyFresh/recipes/asparagus-tomato-quiche
Asparagus Tomato Quiche
20 minute prep / 60 minute cook time
10-inch pie shell, partially baked
4 large Jersey Fresh eggs, beaten
3 tbsp. flour
1 tsp. paprika
1 tsp. salt
½ tsp. dry mustard
1½ cups of half-and-half
2 cups grated Swiss cheese
1 large tomato, cut into ¼-inch slices
10 Jersey Fresh asparagus spears, washed and trimmed|
1. Preheat oven to 375 degrees F.
2. Line pie crust with parchment paper, add dry beans or pie weights. Bake for 20 minutes, then prick with a fork.
3. In a medium-sized bowl, beat eggs with flour, paprika, salt, and mustard. Add half-and-half slowly, beating well. Stir in cheese.
4. Saving aix asparagus spears for the top, chop the rest into one-inch lengths and lay on bottom of pie shell.
5. Pour in liquid.
6. Bake 20 minutes. Remove from oven and quickly arrange tomato and asparagus on top of the quiche in a wagon wheel pattern.
7. Bake another 20 to 30 minutes until firm when a toothpick inserted comes out clean.
Recipe shared by Betty Jane Smith, Annandale, NJ. For more JerseyFresh recipes, go to findjerseyfresh.com/JerseyFresh/recipes
