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