Asparagus and Sun Dried Tomato Quiche

I never order quiche when we go out to eat. It’s usually a little mundane, and it almost always has a skimpy little layer of filling grazing the bottom crust. In this house we like our quiche fluffy and packed with goodies! The asparagus and green onion are perfect bright springtime veggies, while the sun dried tomatoes and feta give it some depth and richness.

I used my trusty vegan pie crust recipe from click here for full directions. I went with the savory crust option, minus the mushroom powder. Last time I made dough I doubled the recipe and stored it in my freezer; I made this quiche with the defrosted dough and it came out perfectly.

For the Filling:

  • 1 tsp butter, or enough to coat the bottom of your pan
  • 1/2 cup sliced green onions
  • 2 Tbsp chopped sun dried tomatoes (rehydrate dried tomatoes, or thoroughly drain tomatoes packed in oil)
  • 2 cups sliced asparagus
  • 3/4 cup crumbled feta cheese
  • 6 large eggs
  • 1 cup milk (I used 2 percent)
  • 1/2 cup plain milk kefir (you could also use cream or crème fraîche if you don’t have kefir on hand)
  • salt and pepper to taste

Once your pie dough has been mixed, roll it out into a circle approximately 12″ in diameter. Gently place it into your pie plate, trim any excess dough, and pinch the edges. Place it in the fridge while you work on the filling.

Preheat your oven to 375 degrees F and place a rack in the center. Heat the butter in a pan over medium heat. Once the butter is melted add the sliced asparagus and green onion and sprinkle with just a dash of salt. Sauté the veggies for 4 minutes or so, just until they are tender and bright green. Set these aside to cool slightly.

In a large bowl whisk the eggs, milk, and kefir. Add a dash of salt and pepper, whisk to combine. Add the cooked veggies to the bottom of the pie crust and crumble half the feta on top. Pour the egg mixture over the veggies and cheese. Sprinkle the rest of the feta and all the sun dried tomatoes on top of the egg mixture. It will sink a little, but that’s okay.

Place the pie plate on top of a rimmed baking sheet or inside a baking dish to prevent anything from overflowing into the oven. Gently transfer everything into the oven and bake for 45–50 minutes. When it’s done the crust should be slightly brown. The top of the quiche should have pretty golden areas and feel springy, but not tough.

As tempting as the quiche will smell, resist cutting into it for at least 1 hour while it cools. It will continue to set during that hour and you’ll get pretty, clean slices from it. When you absolutely can’t stand it anymore, go ahead and dig in. Sprinkle the top with chopped chives for even more color.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.