Tuna Asparagus Quiche with Sun Dried Tomatoes

Ingredients

• 9-inch frozen pre-made pie crust - thawed according to package directions
• 8 large eggs
• 1/2 cup Half & Half or whole milk
• 1/4 teaspoon kosher salt, or to taste
• fresh cracked black pepper
• 2 green onions, thinly sliced
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped sun dried tomatoes, packed in oil
• 9 sprigs of asparagus, tough ends trimmed & cut into 1” pieces
• 5 oz. can Genova Yellowfin Tuna in Olive Oil, drained
• Fresh thyme for garnish, if desired

Directions

1. Preheat oven 375°F.
2. Blind bake the pie crust: Use a fork and poke holes all around the base and sides of the pie crust. Bake crust for about 6-8 minutes or until the crust is lightly browned.
3. While crust bakes, make the egg filling: In bowl, whisk eggs, half & half or milk, salt and pepper.
4. Add green onions, parmesan cheese, sun dried tomatoes and stir egg mixture until everything is well combined.
5. When crust is finished blind baking, pour the egg mixture into the crust. Gently stir the mixture to make sure all the filling is evenly distributed throughout the quiche.
6. Lay asparagus and chunks of tuna evenly over the egg mixture.
7. Bake the quiche for about 30-35 minutes or until the top is golden brown and the egg is cooked. Insert a toothpick or a knife in the middle of the quiche and it should come out clean when it’s cooked.
8. Allow quiche to cool for about 15 minutes before serving or serve at room temperature.
9. Garnish with fresh thyme if desired.