Asparagus and bell pepper quiche recipe, this green asparagus and bell pepper quiche is baked with grated cheese and egg custard, it's full of sunny Mediterranean flavors and brightly colored, delicious!
Here I chose to make my quiche with green asparagus and red bell pepper and a little bit of grated cheese.
Quiches are so easy to make and delicious with any fillings, you can always make quiche with the stray veggies lying in your fridge, some grated cheese, some bacon or ham or you can make them only with vegetables.
I always peel my bell peppers as I do not like their skin, for this I use what is called a vegetable razor, it looks like a potato peeler but it is serrated and very sharp, you can easily peel bell peppers, tomatoes or peaches with it, very handy to me.
As always, work with very cold pastry dough, keep it cold until ready to bake, so that it will not get soggy with the filling and bake evenly.
1 cold pastry sheet
8 oz. (250 g.) green asparagus, stalks chopped, tips separated
1 red bell pepper, seeded, peeled and thinly chopped
1/2 cup grated cheese
1 cup (240 ml) cream
Salt and pepper to taste
1 tbsp. chopped basil
Preheat your oven at 400°F (200°C), brush your pie mold with melted butter, if its sides are flooded, check that they are also well buttered
Arrange pastry dough into pie mold, pressing the sides down as much as you can without creasing the bottom, don’t trim the excess dough now, prick the dough with a fork on the bottom and sides, chill for 30 minutes
Trim the excess dough and pre-bake the dough for 10 minutes
Distribute the grated cheese all over the bottom of pie, cover with chopped bell pepper and asparagus chopped stalks
Into a medium bowl, add the eggs, cream, basil, salt and pepper to taste and whisk thoroughly, pour evenly into the pie, arrange the asparagus tips all around the pie
Into the oven for about 45 to 50 minutes
Let cool for about 10 minutes before serving
You can serve quiche hot or cold, enjoy it with a green salad for a delicious meal
For better results, always work with chilled dough, keep your dough in your fridge until needed
Butter your mold, arrange pastry or puff pastry dough, and press the dough down the sides as much as you can to fit. If you press down, the dough will remain as you arranged it, on the contrary if you have to draw your dough up the sides, it will shrink during baking
If your dough still overlaps the rims, don’t try to cut it at this stage
Chill molds for about 15 minutes to half an hour, first of all it will help with the baking process but also after chilling you’ll be able to cut the rims easily
Before discarding my excess dough, using cookie cutters of different size and shapes, I cut different patterns into my dough, freeze them on a tray and then store them into a plastic bag for later use, to decorate tartlets or the sides of pies, etc.
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