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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!
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5 from 1 vote

Roasted Red Pepper Asparagus Cheddar Quiche

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 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 302kcal

Ingredients

  • Pie pastry for one 9-in pie
  • 1 tablespoon olive oil
  • 2 cups fresh diced asparagus spears
  • 2 cloves garlic minced
  • 5 large eggs
  • 1 cup milk
  • 1/4 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 red sweet pepper (roasted at 400F 30 minutes, seeded and finely diced)
  • 1 cup shredded sharp cheddar cheese

Instructions

  • 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!

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 24.3g | Protein: 10.9g | Fat: 18.5g | Saturated Fat: 6.7g | Polyunsaturated Fat: 11.8g | Cholesterol: 136mg | Sodium: 612mg | Fiber: 1.5g | Sugar: 14.4g