An easy pat-in-the-pan crust makes quiche making a snap!
SAVE ON THIS RECIPE!
Use 8 ounces of fresh asparagus spears (about 25) for the frozen, blanching spears first. To blanch, place spears in boiling water for 2 to 3 minutes or until bright green; immediately rinse with cold water.
Garnish servings of quiche with additional fresh dill weed.
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