Steve's Sun Dried Tomato and Asparagus Quiche

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (9 inch) unbaked deep-dish pie crust
• 2 tablespoons butter
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• salt and ground black pepper to taste
• 5 large eggs
• 1/2 cup heavy whipping cream
• 1 teaspoon grated nutmeg
• 1/4 cup chili sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and set the unbaked 9-inch deep-dish pie crust on a baking sheet.

2. Melt the butter in a large skillet over medium heat. Add the asparagus pieces and cook for 4 to 5 minutes, until bright green and just tender.

3. Scatter the cooked asparagus and the drained, chopped sun-dried tomatoes evenly over the bottom of the pie crust.

4. In a bowl, whisk the eggs, heavy whipping cream, grated nutmeg, chili sauce, salt, and black pepper until smooth. Season to taste.

5. Pour the egg mixture slowly over the vegetables in the crust.

6. Bake for 40 to 45 minutes, until the center is set and reaches 160°F (71°C) on an instant-read thermometer. Cool for 10 minutes before slicing.