Spring Asparagus and Tomato Breakfast Quiche
A delightful quiche filled with fresh asparagus and ripe tomatoes, perfect for a spring breakfast or brunch.
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Ingredients
Yields 4 servings
- (1) pie crust
- (6) large eggs
- (1 cup) milk
- (1 cup) shredded cheddar cheese
- (1 cup) chopped asparagus (about 8 ounces)
- (1 cup) cherry tomatoes, halved
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1 tablespoon) olive oil
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped asparagus and sauté for about 5 minutes until tender. Remove from heat and let cool slightly.
- 3
In a mixing bowl, whisk together 6 large eggs, 1 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder until well combined. Add 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- 4
Place the pie crust in a 9-inch pie dish and crimp the edges. Pour the egg mixture into the crust.
- 5
Evenly distribute the sautéed asparagus and 1 cup of halved cherry tomatoes over the egg mixture. Sprinkle 1 cup of shredded cheddar cheese on top.
- 6
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
- 7
Remove from the oven and let it cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
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