Asparagus and Red Pepper Quiche

Asparagus and Red Pepper Quiche
Servings: 6 Prep 20 mins Bake 350°F 45 mins


  • 1 pound asparagus
  • 1 tablespoon butter
  • 1 clove garlic, finely chopped
  • 1 small sweet red pepper, one-quarter julienned, remainder diced
  • 4 eggs
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Pinch of nutmeg
  • 4 ounces shredded Swiss cheese (1 cup)
  • 1 prepared 9-inch deep-dish piecrust

Make It

1. Break off the bottom ends of the asparagus by snapping with hands; discard. Cut off the top 2 inches of the tip. Thinly slice the remaining asparagus stalks.

2. Heat butter in medium-size nonstick skillet over medium heat. Add sliced asparagus, garlic and diced sweet red pepper; cook, stirring occasionally, 5 minutes over medium heat.

3. Meanwhile, cook asparagus tips in small saucepan of simmering salted water for 4 minutes. Add the sweet red pepper julienne strips; cook for 2 minutes more. Drain; run under cool water to stop cooking.

4. Heat oven to 350 degrees F.

5. Lightly beat together eggs, half-and-half, salt, pepper and nutmeg in small bowl.

6. Spread half of cheese over bottom of piecrust. Top with asparagus-diced-red-pepper mixture. Sprinkle with remaining cheese. Carefully pour in egg mixture. Decorate top with asparagus tips and red pepper julienne.

7. Bake in 350 degrees F oven for 45 minutes or until quiche is set in the center.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 333, Fat, total (g): 24, chol. (mg): 179, sat. fat (g): 11, carb. (g): 18, pro. (g): 13, sodium (mg): 453, Percent Daily Values are based on a 2,000 calorie diet.