Asparagus and Tomato Quiche for Easter Brunch



It would be great to have this Asparagus and Tomato Quiche for Easter Brunch. With its fresh asparagus and cherry tomatoes, rich Gruyre cheese, and creamy egg filling, this dish is both comforting and savory.

Ingredients:
  • 1 pie crust
  • 1 cup asparagus spears, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Gruyre cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon fresh parsley, chopped

Instructions:

Preheat your oven to 375F 190C

Place the pie crust in a pie dish and trim any excess crust hanging over the edge

In a medium skillet, saut the chopped asparagus for 2-3 minutes until slightly tender

Remove from heat

Arrange the sauted asparagus and halved cherry tomatoes evenly in the pie crust

Sprinkle the grated Gruyre cheese over the vegetables

In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined

Pour the egg mixture over the vegetables and cheese in the pie crust

Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is lightly golden brown

Remove the quiche from the oven and let it cool for a few minutes before slicing

Garnish with fresh parsley before serving

Enjoy your Asparagus and Tomato Quiche for a delicious Easter Brunch!


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