Ingredients for Packer's Asparagus Tomato Quiche
- 1 (9 inch) unbaked pie crust
- 4 large eggs
- 1 cup heavy cream
- Flour
- Paprika
- 1/4 teaspoon salt
- Mustard
- 1/2 cup shredded cheddar cheese
- 2 cups asparagus spears, sliced
- 1 cup halved cherry or grape tomatoes
- 1/4 cup chopped fresh chives
- 1/4 teaspoon black pepper
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How to Make Packer's Asparagus Tomato Quiche
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup grated cheddar cheese, 1/4 cup chopped fresh chives, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Slice 1 cup of asparagus spears lengthwise and arrange them evenly on the bottom of a 9-inch unbaked pie crust.
- Pour the egg mixture evenly over the asparagus in the pie crust.
- Arrange 1 cup halved cherry or grape tomatoes on top of the egg mixture.
- Bake for 20 minutes.
- Remove from oven and arrange the remaining 1 cup sliced asparagus spears over the tomatoes.
- Return to the oven and bake for another 25-30 minutes, or until the quiche is set and golden brown. The center should be just slightly jiggly.
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
2g
Fat
40g
Carbs
5g
