Asparagus and Red Pepper Quiche

Makes 6
Prep 20 m
Bake 45 m



  1. 1 of 7 Break off the bottom ends of the asparagus by snapping with hands; discard. Cut off the top 2 inches of the tip. Thinly slice the remaining asparagus stalks.
  2. 2 of 7 Heat butter in medium-size nonstick skillet over medium heat. Add sliced asparagus, garlic and diced sweet red pepper; cook, stirring occasionally, 5 minutes over medium heat.
  3. 3 of 7 Meanwhile, cook asparagus tips in small saucepan of simmering salted water for 4 minutes. Add the sweet red pepper julienne strips; cook for 2 minutes more. Drain; run under cool water to stop cooking.
  4. 4 of 7 Heat oven to 350 degrees F.
  5. 5 of 7 Lightly beat together eggs, half-and-half, salt, pepper and nutmeg in small bowl.
  6. 6 of 7 Spread half of cheese over bottom of piecrust. Top with asparagus-diced-red-pepper mixture. Sprinkle with remaining cheese. Carefully pour in egg mixture. Decorate top with asparagus tips and red pepper julienne.
  7. 7 of 7 Bake in 350 degrees F oven for 45 minutes or until quiche is set in the center.
Nutrition Information for Asparagus and Red Pepper Quiche
Servings Per Recipe: 6
Per Serving: 453 mg sodium, 11 g sat. fat, 179 mg chol., 24 g Fat, total, 18 g carb., 13 g pro., 333 kcal cal.
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Printed from 07/17/2019