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Asparagus, Tomato, and Goat Cheese Quiche

Serves Serves 6-8     adjust servings


  • 1 bunch asparagus
  • olive oil
  • 1 cup chopped fresh tomatoes, seeded
  • 1 bunch green onions, chopped
  • 4 ounces goat cheese, crumbled
  • 6 large eggs
  • 1 1/4 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sharp cheddar cheese, shredded
  • 1 9-inch pie crust


  1. Preheat the oven to 450 degrees.
  2. Snap off the tough ends of the asparagus. Chop the spears into bite-size pieces. Layer the asparagus on a baking sheet and drizzle with olive oil. Add salt and pepper to taste. Roast in the oven for 8-10 minutes, or until the asparagus is fork-tender. (You can also steam the asparagus if you want.) Turn the oven down to 375.
  3. Lay out your pie crust into a deep 9-inch tart pan, pressing the crust to the very top edge and discarding any remainder. (You can also use a a 9-inch pie pan. Use a fork to press the crust.)
  4. Place the asparagus, tomatoes and green onion into the unbaked pie shell. Layer the goat cheese on top of the vegetables.
  5. Beat the eggs, half and half, 1 teaspoon salt, and 1/2 teaspoon pepper together for about one minute using a mixer or blender.
  6. Pour the egg mixture on top of the vegetables and goat cheese. Sprinkle evenly with cheddar cheese.
  7. Bake at 375 for 35 to 45 minutes until the quiche is set in the center.