Roasted Tomato And Asparagus Quiche – a delicious recipe with pastry, tomatoes, olive oil, eggs, milk, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
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
2
Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissor
3
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
4
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.
5
Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.
6
Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.
520
kcal
Calories
31
g
Fat
26
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pastry recipe, 18 asparagus spears, 3 Roma tomatoes, 2 tablespoons olive oil, and more.
Yes, Roasted Tomato And Asparagus Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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