Castoff ingredients used in the Asparagus and Sun-Dried Tomato Quiche
#100daysofcooking, Recipes

Day 95: Quiche me quick

Asparagus and Sun-Dried Tomato Quiche

If the forecast for Edmonton holds true, the Good Friday snowstorm should be reborn as Easter Sunday puddles, meaning rubber boots will edge out bonnets as the fashion accessory of choice for egg hunters.

When my kids were little, I used to set up an elaborate trail of clues for their Easter egg hunt, sending them on a dash from the yard, to the garage, to the laundry room, to their closets gathering up chocolate eggs, jelly beans, marshmallow bunnies and the obligatory (if somewhat unfortunately named) Mr. Solid.

Dan took a slightly different approach with his youngsters. As I recall, he just threw candy all over the room and then yelled GO! While perhaps lacking in imagination, this method did have a greater likelihood of producing a perfectly good Cadbury Creme Egg from inside the couch cushions in May or June.

But I digress.

The easiest egg hunt of all is the one that involves opening your refrigerator and, you know, finding eggs. The excitement, er, eggs-citement, begins with the question “Hey honey, how do want your eggs?”

Preferably not hidden in the sofa.

Personally, I don’t think anything is ever going to top spicy Shakshouka in the egg-preparation category — dang it, those were good — but in honour of Easter and the lonely pie crust in the freezer, we opted for pie. And by pie, we mean quiche.

With #100daysofcooking coming to an end (insert happy dance here!), this turned into a real castoff fridge cleaner using the aforementioned pie crust (the other was used for Dan’s terrible birthday custard pie), the remainder of the jar of sun-dried tomatoes, the last of the chèvre, and some asparagus that wasn’t getting used quickly enough.

We ate our quiche for dinner, but this would be a great Sunday brunch. Might even be an eggs-cellent one.

Happy Easter!

Kitchen Castoffs Used

Frozen pie crust, sun-dried tomatoes, goat’s cheese and asparagus

This is how we did it

I borrowed the best of two different recipes for our quiche, using one from plus one for an asparagus and sun-dried tomato tart that caught my fancy (mostly, I think, because it was making a tart)


  • 1 pie crust, preferably 9″ deep dish crust
  • 1 tbsp butter
  • 12 – 15 stalks asparagus, washed, trimmed and cut into 1 inch pieces
  • 5 – 6 sun-dried tomatoes (oil packed or rehydrated dry ones), chopped
  • 2 – 3 artichoke hearts, drained and chopped
  • 4 – 5 mushrooms, sliced and sautéed
  • salt and pepper
  • 1 oz goat cheese (chèvre) or brie
  • 4 – 5 eggs
  • 1/2 cup milk or cream (we used half-and-half, but you could use milk or heavy cream)
  • 1 tsp grated or ground nutmeg
  • 1/4 cup chili sauce


Preheat oven to 375 degrees, then bake the pie crust for 10 – 12 minutes. When using the frozen crust, I usually prick the dough with a fork so that I don’t get air bubbles. When the crust is baked, remove from the oven and let cool.

Raise the oven temperature to 400 degrees.

In a skillet, melt the butter over medium heat, then cook the asparagus pieces, sun-dried tomatoes and artichoke, stirring often, until the asparagus is tender. Add the sautéed mushrooms to the pan, and sprinkle with salt and pepper to taste. Transfer to the pie crust.

Pour the eggs, cream,  goat cheese and nutmeg into a bender, then pulse several times to blend together. Pour over the vegetables in the pie crust.

Bake about 40 minutes, until the egg mixture is set and the quiche is lightly browned. Let stand for about 15 minutes, then served topped with a bit of chili sauce.

Curious about my “Kitchen Castoffs” concept? Here’s the explainer describing my 100-day project.

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