Quiche is often a forgotten option that can be served for any meal. One of my favorite flavor combinations is roasted tomato, asparagus and gruyere quiche. So naturally, I simply had to make a quiche with those ingredients. The roasted tomatoes really take this quiche to the next level. Putting sliced raw tomato on the quiche before baking is not the same thing. The roasting is what make these tomatoes really shine and adds an extra level of flavor to this dish.
Quiche is Versatile, Easy and Makes Great Leftovers
If you've been reading my blog posts, you know that I cook with leftovers in mind. When I worked in corporate America, it seemed ridiculous to spend money on lunch every day. Eating lunch out every day is expensive and will destroy your budget. Watching my co-workers spend about $15 per day on lunch helped me to lean towards cooking meals I know I enjoy making and eating.
It's also important to determine which foods will taste good reheated. Some foods taste great reheated in a microwave, others stove top and still others: toaster oven. This quiche, definitively, tastes great any way you reheat it. And bonus: you can always freeze slices of quiche and take them out later on a night you don't feel like cooking.
No quiche would be complete without homemade crust. I understand that crust can be time consuming and, if you must, go ahead and use the pre-made Pillsbury crust. However, I highly recommend taking the extra time to make a crust from scratch. It makes all the difference.
Try to cook good food for yourself and your loved ones. You can follow along with my written instructions and my video walks through all the steps too.