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.
Quiche is such an easy dish to make. It’s perfect for so many occasions, especially a brunch buffet. I love using Michigan asparagus in recipes because it’s grown in the US and prefer to buy US grown produce when I can. This red pepper, asparagus and cheddar quiche uses four of our #BrunchWeek sponsors – Cento, Eggland’s Best Eggs, Michigan Asparagus and Cabot Cheese.
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.
A few notes about my quiche recipe. You need to chop the sun-dried tomatoes. They are different sizes in the jar and you want them uniform and bite size in the quiche. To blanche the asparagus, boil it briefly then plunge it into a bowl of ice water to stop the cooking and preserve the bright green color. Don’t substitute pre-shredded cheese for the Cabot cheese. When you shred cheese it melts better because pre-shredded has an anti-caking agent. You’ll be happy you took the extra time to shred your own.
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.
Ingredients
- 1 partially baked pie shell (9-inch)
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 1 onion, finely chopped
- 1/4 cup sliced marinated roasted red pepper, chopped (I used Cento)
- 1/2 pound cooked and trimmed asparagus, (I used Michigan Asparagus)
- 1 1/2 cups Cabot Vermont Extra Sharp Cheddar, shredded
- 4 eggs (I used England's Best)
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375 degrees F.
- Brush the partially baked pie shell with mustard. Set aside.
- Blanche asparagus and immerse in ice bath to stop cooking and preserve color. Cut all but 4 or so asparagus into thirds. Reserve longer pieces for top of quiche.
- Melt butter in sauté pan. Cook onion until tender but not brown.
- Combine onion with cut asparagus, red pepper and cheese in the pie shell
- In mixing bowl, beat eggs. Add milk, salt and pepper.
- Pour the mixture over the asparagus mixture.
- Bake 35 to 40 minutes or until center is set, covering crust with foil if it starts to brown.
- Cool 10 minutes before serving.
More Ideas for Brunch
Individual Swiss and Asparagus Tarts
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
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:
Asparagus and Cheese Tart from Brunch-n-Bites
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:
Carrot Cake Baked Oatmeal from Cooking with Carlee
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
Frutti di Mare Marinati from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
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
Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed, administered by or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. There so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family ®”.
Can you believe it’s almost Easter? Already! These dried cherry and almond scones would be an easy and delicious addition to your brunch table.
Last holiday season I over-committed myself as I often do. I organize an event at school each holiday season that happens in early December. I knew I wanted to make something for my volunteers to nibble on so I made these fresh cranberry muffins. Well, my son made the muffins to help me out. To be honest, I’d never used fresh cranberries for anything other than cranberry sauce. I wasn’t sure how they would work, especially since you slice them. I wondered if they would bleed into the batter. They did not and they softened but added texture to the muffin. Taking a page from my Mom, my son decided to sprinkle sugar on top of the muffins before baking. She always did this when making her blueberry muffins.
