Roasted Tomato And Asparagus Quiche

1. 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. 2

   Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissor

3. 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. 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. 5

   Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.

6. 6

   Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.

* Per serving · 4 servings · Values may vary.