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Asparagus, Tomato, and Goat Cheese Quiche

Asparagus, Tomato, and Goat Cheese Quiche

This Asparagus, Tomato, and Goat Cheese Quiche is a family favorite recipe.
Course Breakfast, Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 457kcal
Author Karen


  • 1 bunch asparagus
  • 1 tablespoon olive oil
  • 1 cup fresh tomatoes chopped & 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


  • Preheat the oven to 450 degrees.
  • 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.
  • 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.)
  • Place the asparagus, tomatoes and green onion into the unbaked pie shell. Layer the goat cheese on top of the vegetables.
  • Beat the eggs, half and half, 1 teaspoon salt, and 1/2 teaspoon pepper together for about one minute using a mixer or blender.
  • Pour the egg mixture on top of the vegetables and goat cheese. Sprinkle evenly with cheddar cheese.
  • Bake at 375 for 35 to 45 minutes until the quiche is set in the center.



Serving: 6servings | Calories: 457kcal | Carbohydrates: 23g | Protein: 20g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 806mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1647IU | Vitamin C: 9mg | Calcium: 274mg | Iron: 4mg