Asparagus and Bell Pepper Quiche

Total Time: 40 minutes
Servings: 4-6 slices

INGREDIENTS

Filling

• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup red pepper, diced
• 1/2 cup shredded cheddar cheese
• 1 pre-made 9-inch pie crust

Quiche

• 6 eggs
• 2 cups half and half
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme

METHOD

1. Preheat oven to 325°F.
2. Bring a small pot of salted water to a boil, and gently steam or blanch the asparagus and peppers
   until al dente, roughly 3 minutes. Drain and cool.
3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling
   into the pie shell.
4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices.
   Pour the mixture into the pie shell, over the vegetable filling.
5. Bake on a center rack in the preheated oven until completely set.

Recipe by Renee Russel for Welcome to the Table. Reprinted by permission from WelcometotheTable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.