Description
This delicious roasted tomato and asparagus quiche is so easy to make and can fill hungry tummies to the fullest. Great for breakfast, lunch or dinner, this dish is a delicious option to make for your family. The best part is that you can customize it to your liking and use whatever you have available in your refrigerator.
Ingredients
- 3 whole Roma Tomatoes
- 2 Tablespoons Olive Oil
- 1 whole Pastry Or Pie Dough
- 18 spears Asparagus, Divided
- 4 slices Mozzarella Cheese
- 6 whole Eggs
- ⅔ cups Milk
- 6 Tablespoons Parmesan Cheese, Divided
- Salt And Pepper, to taste
- Fresh Basil, For Garnish
Preparation
Cut tomatoes into thick slices. Place the tomato slices on a cookie sheet over parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5–7 minutes. Remove roasted tomatoes from oven, set aside. Set oven temperature to 350ºF.
Place pastry dough over a greased 9-inch pie dish, cutting the remaining pastry around the edges with kitchen scissors.
Arrange a layer of asparagus, trimming it to fit the dish all around, reserving the tips for topping. Place the mozzarella cheese over the asparagus.
In a medium bowl, beat eggs and add milk, 4 tablespoons (1/4 cup) Parmesan cheese and salt and pepper to taste. Pour egg mixture over the asparagus. Top with the roasted tomato slices and asparagus tips. Garnish with remaining Parmesan cheese, salt and pepper.
Bake 45–50 minutes. Serve hot or cold. Refrigerate remaining quiche.
