This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of this red pepper, asparagus and cheddar quiche. All opinions are mine alone.
There are so many things to love about a quiche. They are easy to make, you can put your favorite ingredients in them and customize the flavors however you want, leftovers are easy to reheat and quiche can be made ahead, creating less stress for the hostess. In this recipe you could switch up ingredients to substitute or add sautéed onions, use another Cabot cheese such as pepper jack for a bit of heat or use Cento sun-dried tomatoes. Quiche is just such a versatile dish. Make up more than one for brunch with different flavors. Try a veggie one and one with bacon, sausage or ham.
I hope you’re enjoying all the wonderful recipes from the #BrunchWeek. There are so many wonderful dishes. It’s easy to make good food when you have great ingredients.
This quiche is perfect for breakfast, brunch or lunch.
Red Pepper, Asparagus and Cheddar Quiche
Ingredients
Instructions
More Ideas for Brunch
Individual Swiss and Asparagus Tarts
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking
BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table
BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
Christie says
I love the Cheddar in your quiche! Nice and hearty to go with the earthy asparagus.
Wendy says
What an amazing quiche. Perfect for a Meatless Monday meal too.