Red Pepper, Asparagus and Cheddar Quiche
This quiche is perfect for breakfast, brunch or lunch.
Servings: 8
Ingredients
- 1 9-inch pie shell partially baked
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 1 onion diced
- ¼ cup marinated roasted red pepper chopped
- ½ pound cooked and trimmed asparagus
- 1 ½ cups Cheddar Cheese shredded
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375℉.
- Brush the partially baked pie shell with mustard. Set aside.1 9-inch pie shell, 1 tablespoon Dijon mustard
- Melt the butter in sauté pan. Cook onions until tender but not brown. You want them to be translucent.2 tablespoons butter, 1 onion
- Cut the asparagus into thirds or fouths, depending on how long the stalks are. Blanche asparagus and immerse in ice bath to stop cooking and preserve color.
- Combine the onion and red pepper with the cut asparagus in the sauté pan. Sauté briefly to warm the asparagus and red peppers.¼ cup marinated roasted red pepper, ½ pound cooked and trimmed asparagus, 1 onion
- In a mixing bowl, beat the eggs, milk, salt, and pepper.4 eggs, 1 cup milk, 1 teaspoon salt, ¼ teaspoon pepper
- Pour the egg mixture over the asparagus mixture. Sprinkle with the shredded Cheddar cheese.1 ½ cups Cheddar Cheese
- Bake 35 to 40 minutes or until center is set, covering crust with foil if it starts to brown.
- Cool 10 minutes before serving.
