Perfect for a fancy brunch or just a lazy weekend breakfast, this spring veggie-loaded cheese quiche is the ONLY way you're going to want to eat your eggs!
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Pie pastry for one9-in pie
2cupsfresh diced asparagus spears
1red sweet pepper(roasted at 400F 30 minutes, seeded and finely diced)
1cupshredded sharp cheddar cheese
Preheat oven to 400F. Roll out out pie pastry to fit a 9-in pie plate, transfer to pie plate and trim and crimp edges. Prick bottom of crust several times with a fork and bake pie crust at 400F 12-15 minutes or until a very light golden brown. Set aside.
Heat oil in a medium skillet over medium-high heat. Saute asparagus and garlic in oil until until crisp-tender, about 5 minutes. Set aside.
In a large bowl, whisk eggs, milk, cream, salt, and pepper. Stir in asparagus mixture and roasted red pepper. Pour filling into pre-baked crust and sprinkle cheese on top.
Bake quiche at 375F 30-35 minutes or until filling is firm and crust is a light golden brown. Cool quiche 5 minutes, then slice into wedges and serve warm. Enjoy!