Colorful vegetables make this deep-dish quiche as beautiful as it is delicious.
Serves: 12Save Share
2 T Extra Virgin Olive Oil
1 Fennel Bulb(optional)
1 Sweet Onion
1 Asparagus Bunch
½ tsp Kosher Salt
½ tsp Freshly Ground Black Pepper
1 cup Fresh Peas
3 Garlic Cloves
1 Frozen Deep Dish Pie Crust Shell
2 cup Half and Half
6 oz Boursin Herbed Cheese
or 6 oz Herb and Spice Cream Cheese
1 cup Grated Parmigiano Reggiano Cheese
1 oz Fresh Basil
Preheat oven to 375F.
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.
Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
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.