Steve's Sun Dried Tomato and Asparagus Quiche


Great vegetarian main course suitable for any meal.

Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
1 9-inch quiche


  • 1 (9 inch) unbaked deep-dish pie crust

  • 2 tablespoons butter

  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

  • 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped

  • salt and ground black pepper to taste

  • 5 large eggs

  • ½ cup heavy whipping cream

  • 1 teaspoon grated nutmeg

  • ¼ cup chili sauce


  1. Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.

  2. Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.

  3. Raise oven temperature to 400 degrees F (205 degrees C).

  4. Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.

  5. Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.

  6. Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.

Nutrition Facts (per serving)

408 Calories
30g Fat
29g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 408
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 61%
Cholesterol 192mg 64%
Sodium 518mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 10g
Vitamin C 35mg 175%
Calcium 77mg 6%
Iron 4mg 22%
Potassium 745mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.