Ingredients for Packer S Asparagus Tomato Quiche
- Pie Crusts
- 4 large eggs
- Half And Half
- Flour
- Paprika
- 1/4 teaspoon salt
- Mustard
- Cheese
- 2 cups asparagus spears
- Plum Tomato
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!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
2g
Fat
40g
Carbs
5g
