| Fresh Asparagus Quiche
1 pound of fresh asparagus, cut in pieces
Refrigerated pie crust
Dill
4 eggs, beaten
1 (12 oz.) evaporated skim milk
Butter or margarine
Salt
Pepper |
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Bake empty pie shell. Sauté asparagus pieces in butter, sprinkle with dill. Place in baked pie shell. Combine eggs and evaporated milk, whip together. Pour over asparagus. Sprinkle with black pepper and salt. Bake at 375ºF. for 35 to 40 minutes until set in center. |
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