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Asparagus Brie Quiche Melon Sangria

This document provides a recipe for Asparagus-Brie Quiche, which combines flaky pie dough with a Dijon-infused custard and serves four. The preparation involves baking the pie crust, cooking asparagus, and mixing ingredients before baking the quiche. Additionally, it includes a suggestion for pairing the dish with a refreshing Double Melon Sangria made from rosé wine and fresh fruits.

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lapife9704
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16 views1 page

Asparagus Brie Quiche Melon Sangria

This document provides a recipe for Asparagus-Brie Quiche, which combines flaky pie dough with a Dijon-infused custard and serves four. The preparation involves baking the pie crust, cooking asparagus, and mixing ingredients before baking the quiche. Additionally, it includes a suggestion for pairing the dish with a refreshing Double Melon Sangria made from rosé wine and fresh fruits.

Uploaded by

lapife9704
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Asparagus-

Brie Quiche Flaky pie dough combines with a Dijon-


infused custard to make this savory delight
ACTIVE TIME: 20 min.
TOTAL TIME: 1 hr. SERVES: 4

1 sheet (half of 14.3 oz.


pkg.) refrigerated
piecrust dough
1 Heat oven to 425°F. Grease 9" tart pan
with removable bottom; place on bak-
ing sheet. Fit pie dough into pan; press into
8 oz. asparagus, halved side. Line with foil; fill with pie weights. Bake
1 cup milk 10−12 min. Remove foil and weights. Bake Enjoy with…Double
2 eggs 4−5 min.; reserve. Reduce oven to 400°F. Melon Sangria

2
2 Tbs. Dijon mustard
4 oz. Brie cheese, cut In pot of boiling water, cook asparagus Juicy watermelon, sweet canta-
into 1⁄ 3"-thick slices, from until just tender, 2 min.; drain. Pat dry; loupe, zingy lime and rosé come
6-oz. pkg. halve bottom pieces lengthwise. In bowl, together in this refreshing blend.
2 scallions, sliced whisk milk, eggs, mustard and 1⁄ 8 tsp. salt. To make: In pitcher, combine
1 Tbs. pine nuts Place asparagus, half of cheese and half of 1 (750 ml.) btle. rosé wine, 2 cups
scallions in pie shell; add custard. Top with cubed cantaloupe, 1 cup cubed
Per serving: Cal. 403 Pro. 15g Carb. 30g
Fiber 1g Sug. 4g Chol. 137mg Sod. 761mg remaining cheese and scallions. Bake until watermelon, 1 lime (sliced),
Total fat: 26g Sat. 12g set, 30 min., adding nuts during last 2 min. 4 sprigs mint and 2 Tbs. honey.
Cover; chill for at least 4 hrs.
Divide among 6 ice-filled glasses.

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