Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche

Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche

Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche

This is the easiest quiche recipe. I by frozen pie crusts which saves so much time and - to be honest - they taste amazing. Garlic, shallots, fennel, asparagus, lemon juice and spices and sautéed, added to the pie crust, topped with sun-dried tomatoes and goat cheese and beaten eggs and milk are poured over. So simple and delicious.

Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche
Mixed & Measured | Sun-dried Tomato, Fennel, Asparagus & Goat Cheese Quiche

Ingredients

  • 1 frozen pie crust

  • 1 shallot, sliced

  • 1 clove garlic, minced

  • 1 cup thinly sliced fennel

  • 1 cup chopped asparagus (1-inch pieces)

  • 1 tbsp lemon juice

  • ½ cup sun-dried tomatoes, sliced or chopped (if not already)

  • ¼ tsp salt

  • ½ tsp pepper

  • ¼ tsp red chili flakes

  • 1/2 cup (5 oz) goat cheese

  • 5 eggs

  • 3/4 cup milk

  • Dill for garnish

Directions

  1. Preheat oven to 350º F.

  2. Remove your pie crust from freezer and let thaw for about 10 minutes (or however long the package says).

  3. In a large pan heat a couple tablespoons olive oil over medium heat. Add the sliced shallots, minced garlic, and sliced fennel. Sauté for about five minutes, until shallots and fennel are golden brown and caramelized.

  4. Add the asparagus pieces (make sure ends are discarded), lemon juice, salt, pepper and red chili flakes. Sauté for another couple of minutes until the asparagus starts to get soft. Remove from heat. Mix in the sun-dried tomatoes.

  5. Add vegetables to the pie crust. Crumble 1/2 of the coat cheese on top.

  6. In a medium bowl, beat the eggs together. Whisk in the milk. Pour the mixture over the vegetables in the crust. Crumble the remaining goat cheese on top.

  7. Bake for 50-60 minutes until center is set (does not jiggle). Keep an eye on the crust for the last 15 minutes to make sure it doesn’t burn. If it starts to get too brown, cover with foil.

  8. Garnish with dill and serve!

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