Steve'S Sun Dried Tomato And Asparagus Quiche

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.

2. 2

   Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.

3. 3

   Raise oven temperature to 400 degrees F (205 degrees C).

4. 4

   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.

5. 5

   Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.