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
  • ingredients 11
  • servings 6

Ingredients

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.
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