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Recipe Summary

prep:
20 mins
bake:
45 mins at 350°
Servings:
6
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Ingredients

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Directions

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  • Break off the bottom ends of the asparagus by snapping with hands; discard. Cut off the top 2 inches of the tip. Thinly slice the remaining asparagus stalks.

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  • Heat butter in medium-size nonstick skillet over medium heat. Add sliced asparagus, garlic and diced sweet red pepper; cook, stirring occasionally, 5 minutes over medium heat.

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  • Meanwhile, cook asparagus tips in small saucepan of simmering salted water for 4 minutes. Add the sweet red pepper julienne strips; cook for 2 minutes more. Drain; run under cool water to stop cooking.

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  • Heat oven to 350°F.

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  • Lightly beat together eggs, half-and-half, salt, pepper and nutmeg in small bowl.

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  • Spread half of cheese over bottom of piecrust. Top with asparagus-diced-red-pepper mixture. Sprinkle with remaining cheese. Carefully pour in egg mixture. Decorate top with asparagus tips and red pepper julienne.

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  • Bake in 350°F oven for 45 minutes or until quiche is set in the center.

Nutrition Facts

333 calories; total fat 24g; saturated fat 11g; cholesterol 179mg; sodium 453mg; carbohydrates 18g; protein 13g.

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