steve's sun dried tomato and asparagus quiche

Ingredients

• Servings: 1
• 1 (9 inch) unbaked deep-dish pie crust
• 2 tablespoons butter
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• salt and ground black pepper to taste
• 5 large eggs
• 1/2 cup heavy whipping cream
• 1 teaspoon grated nutmeg
• 1/4 cup chili sauce

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). fit pie crust into a 9-inch deep-dish pie plate.
• bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. let the crust cool.
• raise oven temperature to 400 degrees f (205 degrees c).
• melt butter in a large skillet over medium heat. cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. transfer vegetables to the prebaked pie crust.
• pour eggs and cream into a blender; add nutmeg. pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
• bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. let quiche stand for 15 minutes before slicing. serve topped with chili sauce.