Description
This Asparagus, Tomato, and Goat Cheese Quiche is a savory and elegant dish perfect for brunch or a light dinner. Featuring tender roasted asparagus, fresh tomatoes, tangy goat cheese, and sharp cheddar, all encased in a flaky pie crust, this quiche balances fresh vegetables with rich, creamy custard for a delightful meal.
Ingredients
Scale
Vegetables
- 1 bunch asparagus
- 1 cup fresh tomatoes (chopped & seeded)
- 1 bunch green onions (chopped)
Cheeses
- 4 ounces goat cheese (crumbled)
- 1 cup sharp cheddar cheese (shredded)
Custard
- 6 large eggs
- 1 1/4 cups half and half
- 1 teaspoon salt
- 1/2 teaspoon pepper
Other
- 1 tablespoon olive oil
- 1 9-inch pie crust
Instructions
- Preheat Oven: Preheat the oven to 450 degrees Fahrenheit to begin the roasting process for the asparagus.
- Prepare and Roast Asparagus: Snap off the tough ends of the asparagus and chop the spears into bite-sized pieces. Spread them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 8-10 minutes until fork-tender. Then reduce the oven temperature to 375 degrees Fahrenheit for baking the quiche later.
- Prepare Pie Crust: Press the pie crust into a deep 9-inch tart pan or pie pan, ensuring it reaches the top edges. Trim any excess dough and use a fork to press down the crust to prevent bubbling during baking.
- Assemble Vegetables and Cheeses: Spread the roasted asparagus, chopped tomatoes, and green onions evenly over the unbaked crust. Crumble the goat cheese on top of the vegetable mixture.
- Make Custard Mixture: In a bowl, beat together the eggs, half and half, salt, and pepper for about one minute until fully combined and slightly frothy.
- Pour Custard and Add Cheddar: Pour the egg mixture carefully over the vegetable and goat cheese layer. Sprinkle the shredded sharp cheddar cheese evenly on top.
- Bake the Quiche: Bake in the preheated 375-degree oven for 35 to 45 minutes, or until the quiche is set and the center no longer jiggles when gently shaken. Remove from the oven and allow to cool slightly before serving.
Notes
- For a softer vegetable texture, you may steam asparagus instead of roasting.
- Make sure to seed and chop the tomatoes to avoid excess moisture in the quiche.
- Allow the quiche to cool for 10-15 minutes to facilitate easier slicing.
- You can substitute half and half with whole milk or heavy cream depending on desired richness.
- If using a refrigerated pie crust, let it rest at room temperature for 10 minutes before shaping to prevent cracking.
