Indulge in the perfect blend of flavors and textures with our delicious Roasted Tomato and Asparagus Quiche! This delightful dish brings together the freshness of asparagus, the sweetness of cherry tomatoes, and the creamy richness of goat cheese, all nestled in a tender golden brown pie crust. Whether you're serving it up for a special occasion or simply treating yourself to a delectable meal, this quiche is sure to impress. So let's dive into the kitchen and create a masterpiece that'll tantalize your taste buds.
As you savor each bite of the Roasted Asparagus and Tomato Quiche, allow the symphony of flavors to unfold on your palate. This simple masterpiece captures the essence of the season, delivering a harmonious blend of freshness and creaminess. Whether shared with loved ones or savored in solitude, this quiche is a testament to the artistry of comforting creations. Let the aroma of roasted asparagus and the burst of cherry tomato sweetness transport you to a realm of quiche delights.
Save this recipe and change the filling ingredients for a variety of quiches.
- Savory Whole Wheat Pie Crust or use store-bought
- Cherry tomatoes
- Fresh asparagus
- Olive oil
- Dried Oregano
- Ground Black Pepper
- Sea Salt
- 6 eggs
- Half an Half
- All purpose flour
- Goat Cheese
See recipe card for quantities.
- Parbake the pie crust as per package instructions. Pierce crust and parchment paper, add pie weights, and bake.
- Preheat oven to 425˚F after pie crust is done.
- Roast cherry tomatoes and asparagus on a baking sheet with olive oil, salt, pepper, and oregano at 425˚F for 15 mins. Set aside.
- Lower oven to 325˚F. Brush parbaked crust with frothy egg white and bake 5 mins for crunch.
- Make custard: Mix egg yolk, eggs, half and half, seasoning, and chives.
- Smooth flour mixture added to custard, creating creamy consistency.
- Assemble layers: Crumbled goat cheese, asparagus, roasted tomatoes, more goat cheese.
- Pour custard into pie crust on a baking sheet.
- Bake quiche at 325˚F for 50-60 mins. Cover crust if browning too quickly.
- Serve quiche at room temperature with mixed greens and Basic Vinaigrette.
- Swap goat cheese with mozzarella cheese or parmesan cheese for a different twist on the flavor profile.
- Experiment with various herbs and seasonings to create a unique variation of the quiche.
- Elevate the quiche with the addition of your other favorite vegetables.
- Opt for a crustless version by skipping the pie crust and baking the quiche in a well-greased pie dish or silicone pie mold.
- Pie plate or dish
- Baking sheet
- Mixing bowls
Leftover quiche can be stored in the refrigerator for up to one week, ensuring each slice is a satisfying treat. To preserve your masterpiece for later enjoyment, wrap individual slices tightly in plastic wrap or foil and place them in an airtight container. This method allows the quiche to maintain its flavors and textures for up to three months in the freezer.
A top tip for making a perfect quiche is to par bake your pie crust before adding the filling. Par baking means partially baking the crust before adding the wet filling. This helps prevent the crust from becoming soggy as the filling cooks.
Gradually whisking a smooth mixture of flour and liquid into the egg and half-and-half mixture helps create a velvety custard consistency.
If the crust is browning too quickly, cover it with foil, parchment paper, or pie crust rings during baking to protect it from overcooking while the filling sets.
Roasted Asparagus and Tomato Quiche
- 1 Oven
- Pie crust
- 12 ounces cherry tomatoes
- 1 lb asparagus 1 inch pieces, fibrous ends removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- 6 eggs separate the egg white from one egg and set aside
- 1 cup half and half
- 1 teaspoon seasoning salt
- ¼ teaspoon black pepper
- 1 teaspoon chives
- 1.5 tablespoons flour + about 2 tablespoons liquid
- 4 oz Goat Cheese
- Parbake your pie crust according to the packing directions until just golden brown. You may need to cover with foil or parchment to avoid edges becoming too dark.
- Preheat oven to 425˚
- On a sheet pan, add the tomatoes, asparagus, olive oil, salt, pepper and oregano. Toss until tomatoes and asparagus is well coated. Bake for 15 minutes. Remove from oven and set aside too cool.
- Bring heat down to 325˚
- Take one egg and separate the yolk from the white, add the egg white to a small bowl and place the yolk in a medium-size mixing bowl.
- Take your parbaked crust and coat the bottom and sides with a light coating of egg white. Place in oven for about 5 minutes. While crust bakes make your egg filling.
- In the medium-sized bowl with the the one yolk add the remaining eggs, half and half, seasoning salt, pepper and chives, set aside.
- In a small bowl, add the 1.5 tablespoons of flour. Slowly whisk liquid ½ tablespoon at a time until flour mixture becomes the consistency of cream. Add to the eggs. Whisk egg mixture until combined and air pockets have formed on top of your filling.
- To the pie crust, add a layer of crumbled goat cheese. Next, a layer of roasted asparagus. Then, place the cherry tomatoes on top of the asparagus. Top the tomatoes with goat cheese, the remaining asparagus, and top with any left-over goat cheese.
- Place your pie crust on a sheet pan. Carefully, poor the egg mixture into the pie crust. Bake for 50 - 60 minutes until the quiche filling no longer jiggles. You may need to tent with foil or parchment to avoid crust becoming too dark.
- Let quiche cool before serving. The quiche will keep for one week in the refrigerator and three months in the freezer.
- Best served at room temp with a small side of salad greens or fresh fruit.
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove and oven.