Red Pepper, Asparagus And Goat Cheese Quiche
to Prep & to Cook
Yields 12 (6 servings × 2)
These little quiches are perfect for picnics. Serve warm or cold they are delicious.
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1/2 cups water
1/2 cups unsweetened almond milk
1/2 cups herbed goat cheese
1 Tbsp fresh lemon juice
1/2 cups asparagus, chopped
1 whole roasted red pepper
4 Tbsp salted butter, melted
3/4 cups whole wheat panko (cracker crumbs)
Preheat oven to 300 degrees. Grease 3 mini-muffin tins with olive oil.
Combine cracker crumbs and melted butter. Divide crumbs among the mini muffin tins, gently pressing into the bottom of tins.
Chop red pepper and asparagus. Saute asparagus for 7 to 8 minutes with a bit of olive oil and the lemon juice; let cool.
Divide asparagus, red pepper, and goat cheese evenly on top of cracker crumbs. Beat eggs. Add milk, salt, and pepper. Pour by spoonfuls on top of mixture in tins. Do not fill to top; they will puff up some. Bake for 15 minutes.
Recipe by Sue