Quiche. I have a life long love affair with quiche and this Asparagus, Goat Cheese, and Roasted Red Pepper Quiche is my latest obsession. My love for all thing quiche started when I was a teenager. Having stubbornly become a vegetarian as a pre-teen, eggs were a staple of my diet and one of the recipes that my (very understanding) mother came to master for me was a crustless vegetarian quiche filled with broccoli, cheese, and onion. It was always such a comforting and filling meal and I know my mom was thrilled that my meat eating dad and brother would devour it as well. I still make that quiche on a regular basis but over the years have also come to love a more traditional quiche, altering the ingredients to fit what is in my refrigerator or to adapt to dietary needs of those I’m eating with. I think that’s one of my favorite things about a good, basic quiche recipe – it is so easily adaptable to any tastes or dietary needs.
This recipe is adapted from the geniuses over at Dinner: A Love Story, specifically, from the recipe for quiche found in Dinner: The Playbook. I was given the cookbooks by my dear friend and blog partner, Lane, a few years ago and they are among the most well loved tomes in my kitchen. In this version, I’ve added roasted red pepper (it’s also delicious with sun dried tomato) as well as extra goat cheese and parmesan for a little extra kick. I also love to nearly caramelize the onions for extra flavor. The genius of this recipe, for me anyway, lies in the use of pre-made (gasp!) pie crust. It takes this recipe from something that is more of a weekend type dish to an easy, on the table in under 60 minutes gem that is perfect for weeknights. I’ve always been a Pillsbury crust fan, but you can use whatever you like. If you’re feeling really ambitious, take a stab at J. Kenzi Lopez-Alt’s genius pie crust recipe. The recipe is also perfect for meatless Mondays!
Asparagus, Goat Cheese, and Roasted Red Pepper Quiche
- 1 pre-made pie crust I like Pillsbury
- 3 eggs
- 3/4 cup heavy cream
- 3/4 milk
- 1-2 tablespoons olive oil
- 1/2 white onion chopped
- 1 bunch asparagus chopped into bite sized pieces (approximately 1 inch)
- 1 roasted red pepper roughly chopped
- 4 ounces goat cheese crumbled
- Parmesan cheese freshly grated (1-2 tablespoons)
- Salt and pepper to taste
Preheat the oven to 375 degrees.
Press the pre-made pie crust into a 9 inch pie plate and prick the bottom of the crust with a fork multiple times.
Bake the crust for 8 minutes.
Meanwhile, in a medium sized bowl, whisk together the eggs, cream, and milk, adding pepper to taste.
In a saute pan, heat the olive oil.
Saute the onions until soft, approximately 4-5 minutes.
Add the chopped asparagus and cook for one more minute.
Season with salt and pepper to taste.
Stir in the chopped red pepper and let cool slightly.
Remove the pie crust from the oven and pour in the egg and cream mixture.
Stir in the asparagus, onion, and red pepper mixture and distribute evenly.
Crumble the goat cheese on top and grate a fine layer of parmesan cheese over the top.
Bake at 375 degrees for 35-40 minutes or until just set and the top is golden in color.
Allow to cool and serve warm or at room temperature.