Asparagus And Parmesan Quiche

• one 9-inch deep dish pie crust, baked
• 2 teaspoons Dijon mustard
• 12 asparagus spears, blanched, cut into 1-inch pieces (thawed if frozen)
• 1/3 cup parmesan cheese, grated (or cheddar cheese could be used)
• 3 eggs
• 1 cup milk
• 1/4 teaspoon pepper
• 1 dash hot pepper sauce
• 2 tablespoons fresh dill or 2 tablespoons fresh tarragon, chopped

1. Preheat oven to 350u0b0F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
2. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
3. Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
4. COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
5. FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.

dish pie crust, mustard, blanched, parmesan cheese, eggs, milk, pepper, pepper sauce, fresh dill

Taken from www.food.com/recipe/asparagus-and-parmesan-quiche-468543 (may not work)