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Tortilla-Crusted Goat Cheese-and-Asparagus Quiche

April 2010
Tortilla-Crusted Goat Cheese-and-Asparagus Quiche

by 6 people

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Makes: 4 servings

Prep: 25 mins

Bake: 30 mins

Ingredients
  • 4 7-inch whole wheat tortillas
  • 10 asparagus stalks, trimmed and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 4 ounces sliced mushrooms (about 1 1/2 cups)
  • Salt and pepper
  • 1 4 ounce log  goat cheese
  • 3 eggs
  • 1/2 cup plain yogurt, preferably Greek-style
Directions
  1. Preheat the oven to 375 degrees . In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
  2. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
  3. In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.
Tip
  • Use a tortilla to grease the pie plate.
Tip
  • Roast the unused asparagus alongside the quiche for 15 minutes and refrigerate to keep on hand as a healthy snack.