Sundried Tomato, Fennel, Asparagus and Goat Cheese Quiche
Riley Yahr
May 10, 2021
]This is the easiest quiche recipe. I buy frozen pie crusts which saves so much time and – to be honest – taste amazing. Garlic, shallots, fennel, asparagus, lemon juice and spices are sautéed, added to the pie crust, topped with sundried tomatoes and goat cheese, and beaten eggs and milk are poured over. So simple and delicious.
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Ingredients
Adjust Servings
| 1 frozen pie crust | |
| 2tablespoons extra virgin olive oil | |
| 1 shallot, sliced | |
| 1 clove garlic, minced | |
| 1cup thinly sliced fennel | |
| 1cup chopped asparagus in 1-inch pieces | |
| 1tablespoon lemon juice | |
| 1/4teaspoon salt | |
| 1/2teaspoon pepper | |
| 1/4teaspoon red chili flakes | |
| 1/2 cup drained sundried tomatoes, sliced or chopped (if not already) | |
| 1/2 cup (5 ounces) goat cheese, divided | |
| 5 eggs | |
| 3/4cup milk | |
| As needed. dill for garnish |
Directions
1.
Preheat oven to 350 F. Remove pie crust from freezer and let thaw for about 10 minutes (or however long the package instructs).
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2.
In a large pan heat olive oil over medium heat. Add the shallots, garlic and fennel. Sauté for about five minutes, until shallots and fennel are golden brown and caramelized. Add the asparagus pieces making 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 sundried tomatoes. Add vegetables to the pie crust. Crumble 1/2 of the goat cheese on top.
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3.
In a medium bowl, beat eggs. Whisk in milk. Pour mixture over the vegetables in the crust. Crumble remaining goat cheese on top. Bake for 50-60 minutes until center is set and 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 brown, cover with foil. Remove from oven and garnish with dill.
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Notes
Recipe provided by Mixed & Measured, a modern vegetarian food blog providing original, simple and unique recipes for meals, desserts and drinks. Riley Yahr is the recipe developer, cook and photographer behind the blog. She studied photography at Cal Poly, San Luis Obispo where she found her passion for food photography. The blog began from her love for cooking and photography. Today Riley is dedicated to inspiring others to get creative in the kitchen.
