• Preparation Time 30 mins plus 30 mins refrigeration
  • Baking Time 65 minutes
  • Makes 8 servings
  • Freezing Not Recommended
  • Asparagus Custard Quiche
    Asparagus Custard Quiche

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Pastry
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp salt
  • 1/2 cup 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

Serving Size: 8 servings

Pastry

Unit conversion :
none

Unit conversion :
333.33 ml
64 tsp
21.33 tbsp
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
1/2 cup
125 mL
All Vegetable Shortening, chilled

Unit conversion :
125 ml
24 tsp
8 tbsp
2 to 4 tbsp
30 - 60 mL
ice cold water (60ºF/16ºC)

Unit conversion :
0 ml
0 tsp
Filling

Unit conversion :
none
1/2 pkg
150 g
frozen asparagus spears

Unit conversion :
none
1/4 cup
50 mL
thinly sliced green onion

Unit conversion :
62.5 ml
12 tsp
4 tbsp
1/2 cup
125 mL
roasted red peppers, diced

Unit conversion :
125 ml
24 tsp
8 tbsp
4
4
eggs, lightly beaten

Unit conversion :
none

Unit conversion :
none
1 tbsp
15 mL
Dijon mustard

Unit conversion :
15 ml
3 tsp
1/2 tsp
2 mL
each; salt and pepper

Unit conversion :
2.5 ml
1 1/2cups
375 mL
grated Gruyère cheese

Unit conversion :
250 ml
48 tsp
16 tbsp
2 tbsp
30 mL
chopped fresh dill

Unit conversion :
30 ml
6 tsp
Next

Directions

Serving Size: 8 servings

  • 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.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top