With Fall here, it's time to warm up with some savory dishes in that cast iron skillet! Quiche is one of my favorite meals to make because it's simple and you always have leftovers. Today we're sharing our Savory Asparagus Quiche! It's a great evening meal and if you have leftovers it's great for breakfast or lunch the next day. So pull our your skillet and get cooking!
- 1 store-bought pie crust (we used Pillsbury)
- 1 bunch of asparagus
- 5 spring onions
- 3 tablespoons of olive oil
- 1 tablespoon of butter
- 8 ounces of soft goat cheese
- 1/4 cup sour cream
- 1/4 cup of heavy cream
- 1 tablespoon minced parsley
- 1 tablespoon minced fresh chives
- 3 eggs
- salt and pepper to taste
- Preheat oven to 425°. Line a baking sheet with foil. Cut off top 1 1/2" of asparagus tips and set aside to use later. Slice the stalks into small chunks. Cut white bulbs from spring onions then cut into quarter slices along with pale green parts. Toss asparagus tips and spring onion bulbs in a small bowl with 2 Tbsp. olive oil and season with salt and pepper. Place on the baking sheet and roast until onions begin to brown and asparagus is bright green and tender (about 10 minutes). Transfer to a small bowl. Reduce oven temperature to 375°.
- Heat remaining olive oil and butter in a skillet over medium heat. Add sliced asparagus and pale-green parts the onions and saute, stirring often, until onions are clear and asparagus is bright green and tender. Add salt and pepper to taste. Let cool and set aside in a bowl or on a plate.
- Whisk cheese, sour cream, heavy cream, herbs and eggs in a medium bowl. Season with salt and pepper.
- Line the bottom of your cast iron skillet or pie dish with the pie crust (depending on the size of the skillet you may need to use 2 pieces of crust). Add the vegetables then pour over the cheese and egg mixture. Scatter asparagus tips and spring onion bulbs over top.
- Bake quiche until edges of crust are golden brown and filling is set, about 20–30 minutes. Let cool in pan, then serve and enjoy!