Tomato and Asparagus Quiche

5 from 1 vote

This Tomato and Asparagus Quiche, a quick and easy dish perfect for breakfast, brunch, lunch, or dinner, features a flaky pastry filled with asparagus and a rich custard, topped with gruyere cheese, tomatoes, and fresh basil—simply delicious!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Lunch

Cuisine: French

Keyword: Asparagus Quiche, Quiche, Quiche Lorraine, Tomato and Asparagus Quiche

Servings: servings

Author: Silvia Dunnirvine

Ingredients

1 pastry recipe
1 bunch asparagus spears trimmed
1 roma tomato thinly sliced
4 eggs
1/2 cup milk
1/2 cup heavy cream
1 cup gruyere cheese shredded
salt & pepper
fresh basil

Instructions

Lightly grease a 9'' pie dish with butter. Set aside
In a medium size bowl whisk eggs, then add milk, heavy cream and salt and pepper. Whisk egg mixture well. Set aside
Roll the pastry dough into a circle that's larger than the pie dish you’re using. Place the dough into the prepared dish. Tuck any overhanging pastry beneath itself or fold it in any shape and design you want.
Place a layer of asparagus directly on top of the dough, trimming it to fit the dish all around so the entire bottom of the pan is covered.
Add in shredded gruyere cheese. Gently pour in egg mixture.
Top with tomato slices and more asparagus.
Bake at 350F degrees for 45-50 minutes. The quiche is done when a knife inserted about 2” from the edge comes out clean. The middle will still be wobbly but not raw.
Remove the quiche from the oven and allow it to cool for 15 minutes before serving. Garnish with fresh basil and serve.

Notes

Storage information: Store leftover quiche in air tight container, in the refrigerator for up to three days. Reheat slices of quiche, lightly covered with foil, in a preheated 350°F oven for 10 minutes, or in microwave for 1-2 minutes. Freezing is not recommended.

Nutrition