Steve's Sun Dried Tomato and Asparagus Quiche

Name: Steve's Sun Dried Tomato and Asparagus Quiche
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces; 2 Tbsps butter; 59 milliliters chili sauce; 1 9-inch (9 inch) unbaked deep-dish pie crust; 5 larges eggs; 8 servings salt and ground black pepper to taste; 118 milliliters heavy whipping cream; 1 teaspoon grated nutmeg; 170 grams sun-dried tomatoes packed in oil, drained and chopped

Steve's Sun Dried Tomato and Asparagus Quiche might be just the morn meal you are searching for. One portion of this dish contains around 10g of protein, 20g of fat, and a total of 324 calories. This recipe serves 8. If you have salt and ground pepper, nutmeg, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

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

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Pie Crust

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Oven

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

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Crust

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Oven

Let the crust cool.

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Crust

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

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Oven

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.

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Salt And Pepper