Asparagus Quiche
Flaky buttery crust filled with eggs, cheddar cheese, sauteed asparagus, and red bell pepper!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Breakfast, brunch, dinner
Cuisine: American
Keyword: asparagus, asparagus recipes, quiche recipes
Servings: 4 people
- 1 pie shell for my homemade pie shell, I will link the recipe in the recipe notes.
- 1 bunch asparagus
- ½ red bell pepper cut in long slices
- 1 teaspoon of each salt and pepper - divided ½ teaspoon of each for sauteing veggies and ½ teaspoon of each for seasoning eggs.
- ½ tsp fresh or dried thyme
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese plus a couple of tablespoons to sprinkle on top
- 1-2 tablespoon olive oil or refined coconut oil
Pre-heat oven to 375.
In a deep-dish pie dish put your homemade or pre-made pie crust in the bottom (i use a 2 ½ inch deep pie dish)
Wash then cut about 2 ½ inches off of the ends of the asparagus (because that part of the stem is tough)
In a frying pan over medium heat, season veggies with salt and pepper and thyme and cook asparagus, and red bell pepper until lightly browned, about 5-7 minutes.
In a medium mixing bowl whisk eggs, milk, and ½ teaspoon salt and pepper until mixed really well.
In the bottom of the pie crust add 1 cup cheddar cheese.
Pour over whisked eggs.
Arrange sauteed asparagus and red pepper on top of the egg.
Sprinkle of couple of tablespoons of cheese on top if desired.
Bake in preheated oven for 35-40 minutes or until brown on top. If you are not using a deep-dish pie plate it may not take as long!
You can find my crust recipe here!