Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings
- 1 sheet frozen puff pastry, thawed
- 2 large eggs plus 1 egg yolk
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried Provencal herbs
- 1/2 cup drained, chopped sundried tomatoes
- 24 baby asparagus spears
How to make sundried tomato and asparagus tart:
Preheat the oven to 425F. Roll the puff pastry dough into a 12-inch square. Carefully transfer the dough to a 9-inch pie plate; trim and flute the edges of the dough.
Beat the eggs, heavy cream, salt, pepper, and Provencal herbs together until the mixture is smooth. Pour half of the egg mixture into the prepared puff pastry and then layer it with the chopped tomatoes and the asparagus. Pour the remaining egg mixture over the vegetables and then bake it for approximately 25 minutes, until the pastry turns golden brown and the eggs are cooked though. Allow the quiche to rest for 5 to 10 minutes before cutting and serving.
This sundried tomato and asparagus quiche recipe makes 6 servings.