Asparagus And Goat Cheese Quiche Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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)

Preparation

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.

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.

In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.

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.