Asparagus Quiche Recipe
This Asparagus Quiche is a light and delicious brunch recipe. Full of simple, yet fulfilling flavors, this will be a hit with guests.
Servings: 8 people
Calories: 207kcal
Ingredients
- 1 pie crust (store bought or homemade)
- 5 large eggs
- 2 cups milk I used 1%, but you could use skim as well
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 ounces goat cheese
- 1 pound asparagus trimmed and cut into 1 inch pieces
Instructions
- Roll out the pie crust and put in a deep 9 inch pie pan, wrap with saran wrap and put in refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.1 pie crust
- Take out the pie crust, take off the plastic wrap. Line the pie crust with two sheets of aluminum foil. On top of the aluminum foil, place pie weights or loose coins. Bake the pie crust for 25 minutes. Lower the oven temperature to 350 degrees Fahrenheit.
- In a large bowl whisk together the eggs, milk, salt, onion powder, garlic powder, and pepper until there are no streaks of eggs left. Stir in the goat cheese and asparagus.5 large eggs, 2 cups milk, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 4 ounces goat cheese, 1 pound asparagus
- Remove the foil and loose change from the pie crust. While it is still warm, pour the filling into the pie crust, until it is just full (you might have a little filling left). Place on a baking sheet and bake for 45 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
- Let the quiche set for at least an hour before slicing.
Video
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 16g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 350mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 3mg