• 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.

Ingredients

  • 1 pie crust of your choice
  • 1/2 c. red pepper, chopped
  • 1/2 c. asparagus, chopped
  • 1/4 c. chevre, cubed
  • 6 eggs
  • 1 c. milk
  • 1/2 tsp. oregano
  • dash nutmeg
0 (Rated by 0 moms)
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

Preparation

  1. 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.
  2. 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.
  3. Remove and turn oven up to 375.
  4. While crust is pre-cooking, chop your veggies.
  5. Scramble the eggs in a bowl and stir in milk, oregano and nutmeg.
  6. Place chopped vegetables in pie crust.
  7. Pour egg mixture over the veggies, and drop in the cubed chevre piece-by-piece.
  8. Bake at 375 for 45 minutes or until golden brown.

Rating

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