\nEasy<\/p>\n
\n4 people<\/p>\n
\n15 minutes<\/p>\n
\n30 minutes<\/p>\n
\n45 minutes<\/p>\n
\nServe it hot or warm with a side of green salad\u2014yum, truly a treat! Perfect for a light lunch or a spring picnic! Feel free to add bacon bits, smoked salmon, or pesto to mix up the flavors.<\/p>\n
– Eggs: 6
\n– Green asparagus (precooked or blanched): 150 g
\n– Halved cherry tomatoes: 10
\n– Cheese (mozzarella, goat, or shredded gruyere): 100 g
\n– Heavy cream: 10 cl
\n– Salt: 1\/2 tsp
\n– Pepper: 1 pinch
\n– Herbs de Provence (or basil): 1 pinch
\n– Olive oil (for greasing the pan): 1 tbsp<\/p>\n
1. **Oven Prep**
\n Preheat your oven to 350\u00b0F.<\/p>\n
2. **Vegetable Prep**
\n Wash and chop the asparagus into segments (keep the tips whole for a nicer presentation).
\n Blanch them for 5 minutes in boiling salted water or steam them.
\n Slice the cherry tomatoes in half.<\/p>\n
3. **Quiche Mixture Prep**
\n In a mixing bowl, whisk the eggs with the heavy cream.
\n Season with salt, pepper, and your choice of herbs.<\/p>\n
4. **Dish Prep**
\n Grease your baking dish.
\n Spread the asparagus and cherry tomatoes evenly.
\n Pour the egg mixture over them.
\n Sprinkle with grated cheese or pieces of mozzarella.<\/p>\n
\n Bake in the oven for 25 to 30 minutes, until the top is nicely golden and the quiche is set.<\/p>\n\n\n