Primavera Quiche

  • Yield: 12 servings

Ingredients

2tablespoons extra-virgin olive oil
1 fennel bulb, 1/4-inch dice, fronds reserved
1 sweet onion, 1/4-inch dice
2 spring carrots, peeled, 1/4-inch dice
1bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
1/2teaspoon coarse salt
1/2teaspoon freshly ground black pepper
1cup shelled fresh green peas
3 garlic cloves, minced
1 (9-inch) refrigerated deep-dish pie crust
2cups half-and-half
4 eggs
5 to 6ounces herb cream cheese (such as Boursin or Rondelle), softened
1cup grated Parmigiano Reggiano cheese
1ounce fresh basil, chiffonade

Instructions

  1. Preheat oven to 375F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.

Nutritional Info *per serving

  • Calories 264
  • Fat 18g
  • Cholesterol 102mg
  • Sodium 339mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 9g