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!
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