Cheddar-Asparagus Quiche with Matzo CrustCheddar-Asparagus Quiche with Matzo Crust
Cheddar-Asparagus Quiche with Matzo Crust
Cheddar-Asparagus Quiche with Matzo Crust
Logo
Recipe - The Fresh Grocer - Corporate
Cheddar-Asparagus Quiche with Matzo Crust
Cheddar-Asparagus Quiche with Matzo Crust
Prep Time20 Minutes
Servings8
Cook Time55 Minutes
Calories274
Ingredients
5 (6 1/2 x 7-inch) matzo sheets, broken into quarters
6 large eggs, divided
1 ½ cups half and half
1 ½ cups shredded sharp white Cheddar cheese, divided
½ teaspoon kosher salt
8 large asparagus spears, trimmed and halved lengthwise
Directions

1. Preheat oven to 350°; spray 9-inch pie plate with cooking spray. Fill wide, shallow bowl with warm water; place matzo pieces, 1 at a time, in water and let stand 30 seconds or until just pliable. Line bottom and sides of prepared plate with matzo sheets, overlapping to ensure there are no gaps.

2. In large bowl, whisk 1 egg; brush over matzo crust and bake 10 minutes or until just starting to brown.

3. In same large bowl with remaining whisked egg, add remaining 5 eggs, half and half, 1 cup cheese, salt and 1/2 teaspoon black pepper; whisk until smooth. Pour egg mixture into matzo crust; top with asparagus and remaining 1/2 cup cheese. Bake quiche on rimmed baking pan 45 minutes or until set, top is golden brown and internal temperature reaches 160°. Let quiche stand 15 minutes before cutting; cut into 8 wedges.

Nutritional Information

274 Calories, 16g Fat, 9g Saturated Fat, 178mg Cholesterol, 339mg Sodium, 19g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

20 minutes
Prep Time
55 minutes
Cook Time
8
Servings
274
Calories

Shop Ingredients

Makes 8 servings
5 (6 1/2 x 7-inch) matzo sheets, broken into quarters
Manischewitz Egg Matzos, 12 oz
Manischewitz Egg Matzos, 12 oz, 10 Ounce
$4.99$0.50/oz
6 large eggs, divided
Bowl & Basket White Eggs, Large, 30 count, 60 oz
Bowl & Basket White Eggs, Large, 30 count, 60 oz, 30 Each
$7.29$0.24 each
1 ½ cups half and half
Bowl & Basket Half & Half, half gallon
Bowl & Basket Half & Half, half gallon, 64 Fluid ounce
$5.19$0.08/fl oz
1 ½ cups shredded sharp white Cheddar cheese, divided
Kraft Sharp White Cheddar Shredded Cheese, 8 oz
Kraft Sharp White Cheddar Shredded Cheese, 8 oz, 8 Ounce
$3.59$0.45/oz
½ teaspoon kosher salt
Morton Coarse Kosher, Salt
Morton Coarse Kosher, Salt, 48 Ounce
$3.99$0.08/oz
8 large asparagus spears, trimmed and halved lengthwise
White Asparagus Bundle, 1 pound
White Asparagus Bundle, 1 pound, 1 Pound
$4.99 avg/ea$4.99/lb

Nutritional Information

274 Calories, 16g Fat, 9g Saturated Fat, 178mg Cholesterol, 339mg Sodium, 19g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

Directions

1. Preheat oven to 350°; spray 9-inch pie plate with cooking spray. Fill wide, shallow bowl with warm water; place matzo pieces, 1 at a time, in water and let stand 30 seconds or until just pliable. Line bottom and sides of prepared plate with matzo sheets, overlapping to ensure there are no gaps.

2. In large bowl, whisk 1 egg; brush over matzo crust and bake 10 minutes or until just starting to brown.

3. In same large bowl with remaining whisked egg, add remaining 5 eggs, half and half, 1 cup cheese, salt and 1/2 teaspoon black pepper; whisk until smooth. Pour egg mixture into matzo crust; top with asparagus and remaining 1/2 cup cheese. Bake quiche on rimmed baking pan 45 minutes or until set, top is golden brown and internal temperature reaches 160°. Let quiche stand 15 minutes before cutting; cut into 8 wedges.