Steve's Sun Dried Tomato and Asparagus Quiche

Asparagus and sun-dried tomatoes flavor an easy quiche made with a prepared deep-dish pie crust.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 408 Calories

Ingredients

• 2 tablespoons butter
• ½ cup heavy whipping cream
• salt and ground black pepper to taste
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• ¼ cup chili sauce
• 5 large eggs
• 1 (9 inch) unbaked deep-dish pie crust
• 1 teaspoon grated nutmeg
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.