■Red Pepper, Asparagus and Goat Cheese Quiche Recipe

25 Blogger by Kim Daly

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I love quiche for its ease and versatility, and this one is a fantastic way to use up the asparagus that is in abundance come spring.

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PREP TIME	10 Min	READY IN	55 Min
COOK TIME	45 Min	SERVINGS	6

MAIN INGREDIENT Vegetable

MEAL/COURSE Lunch

COOKING METHOD Oven

CUISINE French

DIETARY NOTES Vegetarian, One-Pot Meal, Quick & Easy, Healthy, Blogger

First off, if you prefer to make your own crust, knock yourself out. Me, I cheat (gasp!). It’s not that I can’t make one; I know how easy it is. But Natural Grocers has great frozen, organic spelt pie crusts that I adore and it saves me that much more time.
Pre-heat your oven to 350 degrees. Poke 10-15 holes in your crust with a fork and bake for 7 minutes. This will prevent your crust from getting soggy once you assemble the quiche.
Remove and turn oven up to 375.
While crust is pre-cooking, chop your veggies.
Scramble the eggs in a bowl and stir in milk, oregano and nutmeg.
Place chopped vegetables in pie crust.
Pour egg mixture over the veggies, and drop in the cubed chevre piece-by-piece.
Bake at 375 for 45 minutes or until golden brown.