1 cup heavy cream
1/4 cup, sliced sundried tomatoes
1/4 cup of 1/2 inch pieces asparagus
1 cup, shredded Mainland Egmont Cheese
9" premade frozen pie shell
For a light lunch, serve quiche with a side salad dressed with balsamic vinaigrette.
Preheat oven to 375 degrees
Par bake frozen pie shell 5-7 minutes. Let cool.
In a large bowl, whisk eggs and cream until well incorporated.
Stir in sun dried tomatoes, asparagus, and Egmont cheese into the egg mixture.
Pour mixture gently into the par baked pie shell and bake 30-35 minutes until eggs are light golden brown and fluffy.
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