Asparagus, Tomato and Goat Cheese Quiche

Mom would LOVE it if you made this for her on Sunday.


Asparagus, Tomato and Goat Cheese Quiche
A Bountiful Kitchen
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1 1/2  cups asparagus, washed, tough ends removed, steamed just until bright green

1 cup chopped tomatoes, seeded

1 bunch green onions, green stems only, chopped

3-4 oz goat cheese, crumbled

6 large eggs, beaten
1 1/4 cups half and half
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated medium cheddar
1-9 inch pie crust see recipe here

Preheat the oven to 375 degrees.
After steaming, chop the asparagus into two inch pieces.
Place the asparagus, tomatoes and green onion into the unbaked pie shell. Layer the goat cheese on top of the vegetables.
Beat the eggs and half and half together for about one minute using a mixer or blender.
Pour the egg mixture on top of the vegetables and goat cheese. Top with cheddar cheese.
Bake 35 to 45 minutes until the egg mixture is set.

Serves 6-8

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