Partnership for Food Safety Education

FightBAC!

  • Food Safety Basics
    • The Core Four Practices
    • Featured Resources
  • Food Poisoning
    • About Foodborne Illness
    • Foodborne Pathogens
    • Causes & Symptoms
    • Food Safety Glossary
  • Food Safety Education
    • National Food Safety Education Month
    • Safe Poultry Handling
    • Food Safety Mythbusters
    • Prep Yourself: Delivery Food Is on the Way
    • The Story of Your Dinner
    • Flour & Home Food Safety
    • Safe Produce
    • Recall Basics
    • Go 40 or Below
    • Safety in All Seasons
  • K-12 Education
    • Curricula & Programs
    • Hands On
    • Kids Games & Activities
    • School Lunches
  • Child Care
    • Babies & Toddlers
    • Child Care Training
  • Safe Recipes
    • Safe Recipe Style Guide
    • Safe Recipe Activity for Middle School
    • Cookbooks
    • Appetizers
    • Side Dishes
    • Entrees
    • Desserts
  • Free Resources
    • Coronavirus Resources
    • Recorded Webinars
    • World Food Safety Day
    • Global Handwashing Day
    • Recursos en español
    • Evaluation Toolkit
  • About Us
    • Partnership & History
    • Board of Directors
    • Who Is Involved
    • PFSE Team
    • Brand Assets
    • BAC Fighter Ambassadors
    • Job Openings
    • Contact Us
  • Get Involved
  • Events
    • Upcoming Events
    • 2023 Conference
  • News & Blogs

Asparagus Tomato Quiche

asparagus tomato quiche

Asparagus Tomato Quiche

Print Recipe Pin Recipe
Course entree
Servings 6 servings

Equipment

  • Pot for boiling water
  • Large bowl
  • Electric beater

Ingredients
  

  • 1 baked pie crust (9 inch)
  • 4 asparagus spears
  • 3/4 cup shredded Italian cheese blend
  • 15 whole cherry tomatoes
  • 6 large eggs
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions
 

  • Wash hands with soap and water.
  • Preheat oven to 325°F
  • Gently rub asparagus and cherry tomatoes under cold running water.
  • Slice asparagus into 1-inch pieces and cut cherry tomatoes in half.
  • Heat 2 cups of water to boiling.
  • Blanch asparagus in boiling water for 1 minute. Drain.
  • Sprinkle cheese evenly over the bottom of pie crust. Place asparagus and tomatoes in an even layer over the cheese.
  • Break eggs into a large bowl.
  • Wash hands with soap and water after handling raw eggs.
  • Add milk, sour cream, salt, and pepper to the raw eggs. Beat until blended.
  • Carefully pour egg mixture over filling in the pie shell
  • Bake the egg dish on the center rack in the preheated oven until the internal temperature reaches160°F on food thermometer.
  • Let stand 5 minutes. Cut into wedges and serve.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org
Share on Twitter Print Recipe Pin Recipe Share on Facebook

Copyright © 2023 · Partnership for Food Safety Education

Facebook Twitter Pinterest Linkedin Instagram Youtube Youtube Envelope
Privacy Policy | Terms and Conditions | Disclaimer