Packer's Asparagus Tomato Quiche

Elevate your brunch game with Packer’s Asparagus Tomato Quiche, a delightful blend of fresh, vibrant flavors and creamy, cheesy goodness. This recipe pairs tender asparagus and juicy cherry tomatoes with a rich custard made from eggs, heavy cream, and milk, all nestled in a buttery pie crust. Cheddar and Parmesan cheeses provide a savory, golden topping, while a touch of olive oil enhances the earthy asparagus. Perfect for any meal, this quiche is baked to perfection with a golden, flaky crust and a filling that’s both light and flavorful. Ready in just over an hour, it’s an easy, make-ahead dish ideal for breakfast gatherings, lunch spreads, or dinner with a salad on the side. Whether served warm, room temperature, or chilled, this quiche is a crowd-pleaser packed with wholesome ingredients and rustic charm.

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 pre-made or homemade pie crust
• 200 grams asparagus
• 150 grams cherry tomatoes
• 4 eggs
• 120 ml heavy cream
• 60 ml milk
• 100 grams cheddar cheese
• 30 grams Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

If using a pre-made pie crust, fit it into a 9-inch pie dish and crimp the edges. If making a homemade crust, roll it out and fit it into the dish accordingly. Chill the crust in the refrigerator while preparing the filling.

Step 3

Trim the woody ends from the asparagus and cut the stalks into 2-inch pieces. Halve the cherry tomatoes.

Step 4

Heat the olive oil in a skillet over medium heat. Sauté the asparagus pieces for 3–4 minutes until they are tender-crisp. Set them aside to cool.

Step 5

In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.

Step 6

Grate the cheddar cheese and Parmesan cheese. Sprinkle two-thirds of the cheddar cheese evenly over the bottom of the chilled pie crust.

Step 7

Arrange the sautéed asparagus and halved cherry tomatoes over the cheese layer.

Step 8

Pour the egg mixture evenly into the crust, ensuring it fills all the gaps. Top with the remaining cheddar cheese and sprinkle the Parmesan cheese evenly across the top.

Step 9

Bake the quiche in the preheated oven for 45–50 minutes or until the custard is set and the top is golden brown. If the edges of the crust begin to brown too quickly, cover them with a strip of aluminum foil.

Step 10

Remove the quiche from the oven and let it cool for 10–15 minutes before slicing and serving.

Step 11

Enjoy your Packer’s Asparagus Tomato Quiche warm, at room temperature, or even chilled!

Nutrition Facts

Serving size	(1003.0g)

Amount per serving	% Daily Value*
Calories	1924.6

Total Fat 139.6g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 5.9g
Cholesterol 990.1mg	0%
Sodium 4228.7mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 6.3g	0%
Total Sugars 15.9g
Protein 65.0g	0%

Vitamin D 191.2IU	0%
Calcium 885.6mg	0%
Iron 10.3mg	0%
Potassium 1396.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 14.0%

Carbs: 18.1%