Best 3 Asparagus Tomato Quiche Recipes

Asparagus tomato quiche, a classic French dish, is a delightful combination of flavors and textures that is perfect for any occasion. Made with a flaky crust, a creamy custard filling, and fresh asparagus and tomatoes, this savory pie is sure to impress your guests. Whether you are a seasoned chef or a beginner in the kitchen, this step-by-step guide will walk you through the process of creating a delicious asparagus tomato quiche.

Here are our top 3 tried and tested recipes!

ASPARAGUS TOMATO QUICHE

Asparagus Tomato Quiche image

Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pastry shell (10 inches)
10 fresh asparagus spears
4 large eggs
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground mustard
2 cups shredded Swiss cheese
1 medium tomato, cut into 6 slices

Steps:

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.

Nutrition Facts :

STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE

Steve's Sun Dried Tomato and Asparagus Quiche image

Great vegetarian main course suitable for any meal.

Provided by Steve Cowherd

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

1 (9 inch) unbaked deep-dish pie crust
2 tablespoons butter
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
salt and ground black pepper to taste
5 large eggs
½ cup heavy whipping cream
1 teaspoon grated nutmeg
¼ cup chili sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
Raise oven temperature to 400 degrees F (205 degrees C).
Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g

PACKER'S ASPARAGUS & TOMATO QUICHE

Packer's Asparagus & Tomato Quiche image

Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe.

Provided by scancan

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

9 inches pie crusts (partially baked with edges covered so they brown later)
4 eggs, beaten
1/2 cup half-and-half
3 tablespoons flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon mustard (brown or honey)
2 cups shredded cheese
10 -12 young asparagus spears (thin ones)
1 -2 plum tomato, thinly sliced

Steps:

Mix first seven ingredients until well blended. Set aside.
Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
Bake for twenty minutes in a pre-heated 375 oven.
Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
Continue baking for another 20-30 minutes or until set. Enjoy!

Nutrition Facts : Calories 280.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 129.4, Sodium 728.3, Carbohydrate 16.9, Fiber 1.5, Sugar 0.7, Protein 11.4

Tips:

For a crispier quiche, pre-bake the pie crust for 10-12 minutes before adding the filling.
To prevent a soggy quiche, make sure to drain any excess liquid from the asparagus and tomatoes before adding them to the filling.
For a more flavorful quiche, use a combination of cheeses, such as cheddar, Parmesan, and Gruyère.
To ensure that the quiche is cooked through, insert a toothpick into the center of the quiche. If it comes out clean, the quiche is done.
Let the quiche cool for at least 15 minutes before serving to allow the flavors to meld.

Conclusion:

This asparagus tomato quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give this quiche a try!