Sunny Anderson's Easy Asparagus and Tomato Quiche Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Sunny Anderson

Sunny's Easy Asparagus and Tomato Quiche

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 6 to 8 servings
This is a classy way to invite kitchen-sink cooking into your home. A quiche can be filled with so many things. Just think of your favorite omelet and fill ‘er up! They are also great from hot to cold and perfect for breakfast, lunch and dinner.




To Serve (optional):


  1. Follow the package instructions to par-bake the crust until light brown. Set aside to allow to cool. Alternatively, preheat the oven to 350 degrees F. Weigh the crust down with dry beans or a pie weight. Bake until a light golden brown, 15 to 20 minutes. Remove and allow to cool.
  2. For the filling: Heat the oil in a large pan over high heat. When the oil begins to swirl, add the asparagus and season with salt and pepper. Roll around to sear all sides, 3 to 4 minutes, then remove to a plate. Add the tomatoes to the pan and sear them as well, 4 to 5 minutes. Set aside.
  3. For the custard: In a large bowl, whisk the eggs. Add the goat cheese and whisk to incorporate. Then whisk in the yogurt, hot sauce, half-and-half, a pinch of salt and a few grinds of pepper. Stir in the shredded cheese. Pour into the crust.
  4. Add the tomatoes to the custard. Arrange the asparagus around the tomatoes. Place the quiche on a sheet pan to catch any drips. Bake until set, about 30 minutes.
  5. To serve: Let cool for 10 to 15 minutes before serving. If serving with salad, in a large bowl, add the lettuce and while tossing, spritz with the lemon juice and drizzle with the finishing oil. Season with salt and freshly ground black pepper. Serve the quiche with the side salad.