Goat Cheese and Asparagus Quiche

Goat Cheese and Asparagus Quiche

This is the second recipe I made this week from Rachel Ray Every Day magazine. Compared to traditional quiche, sovaldi I like that the crust is made from tortillas and there are only 3 eggs. I also love using goat cheese (and feta) in recipes – you don’t have to use much to get a lot of flavor. This is a great dish for a Sunday brunch!


  • Four 7 inch whole wheat tortillas
  • 10 asparagus stalks, trimmed and cut into 1-inch pieces
  • 2 Tbs. extra virgin olive oil
  • ½ red onion, finely chopped
  • 4 ounces sliced mushrooms (about 1 ½ cups)
  • Salt and pepper
  • One 4-ounce log goat cheese (I used ½ and saved the rest for another recipe)
  • 3 eggs
  • ½ cup plain greek style yogurt


  1. Preheat the oven to 375. In a greased 9 inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse in cold water and pat dry.
  2. Wipe out the skillet, add the oil, and heat over medium-high heat. Add the onions and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
  3. In a medium bowl, whisk the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.

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