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Asparagus and Roasted Red Pepper Quiche Recipe

Updated on June 30, 2008
asparagus and roasted red pepper quiche with salad
asparagus and roasted red pepper quiche with salad

If you love asparagus, you will love this quiche. The fresh taste of asparagus and the tart flavor of roasted red peppers combine perfectly with parmesan or Romano and onion cheese to make this a very fresh and flavorful quiche!

Asparagus and Roasted Red Pepper Quiche Recipe

serves six


  • 1/2 a medium-sized onion

  • 1 clove garlic
  • 1 pound fresh asparagus
  • 1 pepper's worth (about a cup) roasted red pepper (see instructions here to roast your own)
  • 1 cup grated white onion cheese (or other mild white cheese)
  • fresh grated parmesan or Romano to cover
  • 4 large eggs
  • 1 cup cream or half-and-half
  • 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
  • crushed red pepper flakes to taste
  • salt to taste
  • pepper to taste


1. Wash and prepare your vegetables. Dice the onion. Crush the garlic with the flat of the knife and then slice it thin. Cut the roasted red pepper into thin strips. Cut the asparagus into bite-sized pieces, and make sure you discard the woody bottom ends of each stalk. Finely chop your basil. Grate the Bermuda onion cheese, and have the fresh parmesan or Romano ready.

2. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Prepare your pie shell / pie crust. (Pie crust recipe here). I prefer to use an earthenware pie pan. When properly arranged, bake the shell on the lowest rack for 8 minutes. When done, let it cool for a few minutes. Leave the oven on, for you will be using it shortly.

2. While the crust is baking, sauté the onion and garlic in a small amount of olive oil over medium heat (medium-low if you have a gas range). When the onions are becoming translucent, add the asparagus for no more than a minute, then remove from heat.

3. Beat the eggs and cream (or half-and-half) until evenly mixed. Add the seasonings and basil and mix well.

4. Assemble. Spread the onions, garlic, and asparagus evenly into the shell. Lay the roasted red pepper across the top. Sprinkle the Bermuda Onion cheese evenly over the vegetables, and then grate parmesan evenly over everything. When everything is in the crust, pour your egg mixture over it all. If anything is left above the level of the liquid, try to smooth it all down so it is covered.

5. Bake at 400 degrees Fahrenheit (205 degrees Celsius) for 45 minutes to an hour (whenever the quiche is set, browned on top, and no longer jiggles).

6. Remove from oven. Let set for 10 minutes.

7. Slice it like a pie and serve with basil garnish and a salad. Enjoy!

Quiche reheats very well, just be sure to store it covered in the refrigerator.


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