Asparagus Quiche Recipe | Breakfast Care

Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries. Quiche withith its pretty braided crust edge, rich and custardy filling, and loads of spring vegetables, it makes a breakfast to remember.

  • Pie crust
  •  8 asparagus spears ends removed and cut into 1-inch piece
  • 1/4 cup artichokes, chopped
  • 1 yellow onion, finely chopped
  •  3 cups fresh peas
  •  5 large eggs
  •  1 cup milk
  •  3/4 cup crumbled feta cheese
  •  1/4 cup shredded mozzarella cheese
  •  Salt and pepper to taste
  •  4 green onions chopped
  • Green salad
  • Lemon wedges(optional)
  • 387g tofu
  • 1/2 teaspoon oil
  • Salt, as per taste

  1. Preheat the oven to 375 degrees. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.
  2. In a large pan, heat olive oil over medium heat. Add the asparagus spears, and green salad. Cook until asparagus spears are slightly tender. Transfer spinach to a colander. Press 
  3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.
  4. Remove pie crust from the freezer. Place asparagus pieces, green salad, and yellow onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.
  5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown.
  6. Serve the quiche with lemon wedges after letting it to room temperature for 20 minutes.
  7. Enjoy!

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