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Roasted Tomato & Asparagus Quiche

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6 -8 servings
Author: Silvia Ribas

Ingredients

  • 1 pastry recipe
  • 18 asparagus spears
  • 3 roma tomatoes
  • 2 tbsp olive oil
  • 5-6 eggs
  • 2/3 cup milk
  • 3-4 slices fresh mozzarella cheese
  • 1/4 cup + 2 tbsp parmesan cheese
  • salt & pepper
  • fresh basil garnishing

Instructions

  • Cut the tomatoes into thick slices. Place the tomato slices on cookie a sheet over parchment paper Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5-7 minutes. Remove the roasted tomatoes from oven, set aside. Preheat oven to 350F degrees
  • Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissor
  • Make a layer of asparagus, trimming it to fit the dish all around. Place the mozzarella cheese over the asparagus. Add more cheese if you prefer or not at all
  • In a medium bowl, beat the eggs and add the milk, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus.
  • Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.
  • Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.

Notes

Cover the edge of the pastry around the dish with foil to prevent from burning.