Foodrhythms

About Recipe

This savory roasted tomato and asparagus quiche has the best flavors of summer. A simple and easy dish you can make for breakfast, lunch or dinner!

Ingredients

1 pastry recipe

18 asparagus spears

3 roma tomatoes

2 tbsp olive oil

5-6 eggs

? cup milk

3-4 slices fresh mozzarella cheese

ΒΌ cup + 2 tbsp parmesan cheese

salt + pepper, to taste

fresh basil

Cooking Procedure

1

n span>Schedulenn n Cut the tomatoes into thick slices. Place the tomato slices on cookie a sheet over parchment paper Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5-7 minutes. Remove the roasted tomatoes from oven, set aside. Preheat oven to 350F degreesn n Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissorn n Make a layer of asparagus, trimming it to fit the dish all around. Place the mozzarella cheese over the asparagus. Add more cheese if you prefer or not at alln n In a medium bowl, beat the eggs and add the milk, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus.n n Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.n n Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.nn

See Recipe Procedure

Tags

Silvia Ribas's
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