Asparagus and Goat Cheese Quiche

Bake Pillsbury® pie crust topped with asparagus and goat cheese to make this delicious quiche for dinner – a perfect French cuisine recipe.

  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 6

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
tablespoon butter
1/2
lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1/2
cup chopped onion (1 medium)
1/2
cup chopped drained roasted red bell peppers (from a jar)
1
log (4 oz) chèvre (goat) cheese, crumbled
1
cup half-and-half
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
3
eggs
1/2
cup freshly shredded Parmesan cheese (2 oz)

  • 1 Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
  • 2 In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
  • 3 In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
  • 4 Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
15g,
15%
),
Sodium
650mg
650%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Vegetable; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.