Steve's Sun Dried Tomato and Asparagus Quiche Recipe - Allrecipes.com
Steve's Sun Dried Tomato and Asparagus Quiche Recipe
  • READY IN ABOUT hrs

Steve's Sun Dried Tomato and Asparagus Quiche

Recipe by  

"Great vegetarian main course suitable for any meal."

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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
  2. Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
  3. Raise oven temperature to 400 degrees F (205 degrees C).
  4. 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. Transfer vegetables to the prebaked pie crust.
  5. Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
  6. Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
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Reviews More Reviews

Jan 13, 2013

This is one of those "lost" recipes on AllRecipes. I'm surprised there are no other reviews, as it's great. I served this for a luncheon and everyone cleaned their plates. I found that it only took 30 minutes to bake, although I used a stoneware pan and my oven runs a tad hot. Although I otherwise followed the recipe exactly, I don't think you need a blender to mix the eggs/cream and nutmeg. A brisk whisk would work just as well, I'd thing. In any case, try it!

 
Apr 16, 2013

Turns out the jar I thought was sun dried tomatoes was in fact sun dried tomato pesto...what a fortuitous mistake! The flavors blended well with the asparagus. This is a quiche in the traditional French style, no cheese just the custard. I think the temperature/timing are a bit off. I reduced the temperature back to 375 after it had been baking for 15 minutes and it still was a bit browner than I would prefer so I think next time I will reduce the baking time too. But there will be a next time. Thank you, Steve!

 

4 Ratings

Mar 07, 2013

I had been itching to try making a quiche lately, and this one was definitely decent. I _did_ take another reviewer's suggestion and whisked the egg mixture rather than waste time putting it in a blender. Also combined the egg mixture and sauteed veggies in one bowl before pouring everything into the crust. Just a few things to watch out for ... my filling was definitely too much for the crust. All I can think is that "one bunch" of asparagus could differ from chef to chef. Maybe I had too many veggies? It definitely overfilled the crust, though. Also, I think the bake time is a little high. Or my oven just runs hot. But I baked it 5 minutes less than the recipe called for, and it was still awfully dark. Next time I make this, I might try adding some cheese, as I think that was the one ingredient that could have improved the recipe, but overall, a very good recipe! Will definitely make it again with a few minor adjustments.

 
Feb 08, 2013

This was just okay. I have been craving quiche lately and made 3 in the last week. This was the most expensive to make and my least favorite. The sun dried tomatoes really overpower the taste of the entire quiche. There is no cheese in this recipe and I think it needs some - goat cheese or feta would fit well with the flavors. Also, the cook time on this quiche was quite long compared to others. The first time I have had to cook the crust first. I won't be making this again.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 583 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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