Asparagus Tomato Quiche Recipe
Asparagus Tomato Quiche Recipe Below ↙️
🐺1-8 oz. roll of crescent dough
🐺1 TB salted butter
🐺1-1/2 C. cherry tomatoes, halved
🐺1/2 medium red onion, thin slices
🐺1-1/2 C. fresh asparagus stalks, bottoms trimmed + cut into 1” pieces
🐺4 large eggs
🐺3/4 C. milk, 2%
🐺1/4 C. greek yogurt, plain, 0-2% (I used 0%)
🐺1/4-1/2 tsp. sea salt
🐺1/2 tsp. coarse black pepper
🐺1/2 tsp minced garlic
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Preheat oven to 375. Lightly spray a medium-size casserole dish. Use a paper towel to absorb extra oil.
Unroll crescent dough. Press into the dish evenly, covering the bottom + sides. Tear pieces of dough apart to fit in where needed. Gently poke a few holes around the sides and bottom with a fork. This will allow steam to escape the dough as it bakes.
Bake for 10 mins. Remove. While par-baking crust, prepare quiche filling:
Melt butter in a skillet over medium heat. Add onion. Saute for 3-4 mins. Add asparagus + tomatoes. Cook additional 2 mins until slightly softened. Toss in garlic. Turn off skillet + remove from burner.
In a large bowl, whisk together eggs, milk, + greek yogurt with salt/ pepper until lump-free. Use a slotted spoon to scoop veggies out of the skillet + into the egg mixture. Leave any additional liquid in the pan. Stir mixture.
Pour filling into pre-baked crust. Bake in the center rack for 45-50 mins. Try not to overbake. The quiche should look + feel set, with a slight spring when finished. To avoid burning the crust, use foil to cover the edges of the pan while baking; as needed.
Allow the quiche to rest for at least 15 mins before serving. Enjoy!