Tortilla-Crusted Goat Cheese-and-Asparagus Quiche

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

by 8 people

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Makes: 4 servings

Prep: 25 mins

Bake: 30 mins

  • 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
  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.
  • Use a tortilla to grease the pie plate.
  • Roast the unused asparagus alongside the quiche for 15 minutes and refrigerate to keep on hand as a healthy snack.