Roasted Tomato, Asparagus, and Portobello Quiche
Prepare this delicious roasted tomato, asparagus, and portobello quiche that will impress your guests this Mother's Day. It has a very crispy and rich crust and the creamiest, perfect filling.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 400 grams Great Value® wheat flour
- 200 grams butter, in pieces
- 1 teaspoon Great Value® plain salt
- 1/2 cups water
- 2 tablespoons Extra Special Olive Oil®
- 1 bunch asparagus
- 3 portobello mushrooms
- 1 teaspoon thyme
- 1 teaspoon Great Value® plain salt
- 1/2 teaspoons pepper
- 1 tablespoon marjoram
- 1 package Extra Special Goat Cheese®
- 1/2 cups Great Value® whole milk
- 1/2 cups sour cream
- 5 eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon cayenne pepper
- 1/3 cups Great Value® wheat flour
- 100 grams serrano ham, in strips
- 1 cup cherry tomato, in halves
Preparation
40 mins
20 mins
Low
- Preheat the oven to 180°C.
- For the crust, rub the flour with the butter and salt with your hands until lightly combined. Gradually add water and knead until you obtain a smooth and firm dough.
- Roll out on a floured surface with a rolling pin, line a previously greased and floured pie pan and remove excess dough. Set aside.
- For the filling, in a skillet over medium heat, cook the asparagus and portobellos with olive oil. Season with thyme, salt, pepper, and marjoram. Cool and mix with goat cheese. Set aside.
- In a bowl, mix the milk with cream, eggs, mustard, pepper, and flour. Add the vegetables with cheese and serrano ham.
- Pour the mixture over the quiche base and arrange the tomatoes on top. Bake for about 40 minutes or until cooked. Enjoy. Buy HERE
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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