Asparagus and Havarti Quiche

Recipe

Breakfast
Asparagus and Havarti Quiche

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User Rating

4.82 out of 5 stars
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11 ratings

Recipe Data

8
Servings
20min
Prep
1hr10min
Total

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Description

We love everything about this quiche. And that means everything from it's phyllo crust, to it's soft cheesy center, and fresh asparagus topping.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
8 sheet(s)phyllo dough, thawed
¼ c.Hy-Vee unsalted butter
5Hy-Vee large eggs
1 c.Roth Havarti cheese, shredded, plus additional for garnish
1 c.Hy-Vee whole milk
½ tsp.Hy-Vee Dijon mustard
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee ground black pepper
1 bunch(es)asparagus, trimmed

Things To Grab

  • 9-inch pie plate
  • Hy-Vee nonstick cooking spray
  • Silicone pastry brush
  • Large bowl
  • Whisk
  • Aluminum foil
  • Wire cooling rack

Directions

  1. Heat oven to 350 degrees. Spray a 9-inch pie plate with nonstick spray. Place phyllo sheets, one at a time, into pie plate, and brush each layer with butter. Tuck edges of phyllo into pie plate; set aside.

  2. In a large bowl, whisk together eggs, Havarti, milk, mustard, salt, and pepper. Place half of the asparagus in the bottom of the pie plate, trimming to fit. Top with egg mixture and remaining asparagus. If desired, top with additional shredded cheese.

  3. Spray a large sheet of aluminum foil with nonstick spray and gently place over quiche. Bake 40 minutes, remove foil, and bake 10 to 20 more minutes or until toothpick inserted in center comes out clean. Cool on a wire cooling rack and serve warm.

Nutrition facts

Servings

210 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 140mg
  • Sodium: 280mg
  • Total Carbohydrates: 14g
  • Protein: 9g

Daily Values

0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 4%

Recipe Source:

Hy-Vee Test Kitchen