Asparagus & Goat Cheese Quiche with Romesco Sauce & Chives

• servings: 2 servings
• total time: 40 minutes

Ingredients

4 Pasture-Raised Eggs

2 Pie Crusts

6 oz Asparagus

1 Shallot

1 oz Goat Cheese

¼ cup Cream

1 bunch Chives

2 oz Sliced Roasted Red Peppers

3 Tbsps Romesco Sauce (Contains Almonds)

Directions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and small dice the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1/2-inch pieces (keeping the pointed tips intact). Thinly slice the chives.

2 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and tender. Turn off the heat.

3 Bake the quiches & serve your dish Crack the eggs into a medium bowl; add the cream (shaking the packet before opening) and season with salt and pepper. Beat until smooth. Add the cooked vegetables and peppers; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Evenly top with the goat cheese (crumbling before adding). Bake 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes. Serve the baked quiches topped with the sliced chives and as much of the romesco sauce as you’d like. Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and small dice the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1/2-inch pieces (keeping the pointed tips intact). Thinly slice the chives.

2 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the asparagus pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and tender. Turn off the heat.

3 Bake the quiches & serve your dish Crack the eggs into a medium bowl; add the cream (shaking the packet before opening) and season with salt and pepper. Beat until smooth. Add the cooked vegetables and peppers; stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Evenly top with the goat cheese (crumbling before adding). Bake 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes. Serve the baked quiches topped with the sliced chives and as much of the romesco sauce as you’d like. Enjoy!

Nutrition

• Calories: 860