Roasted Red Pepper and Asparagus Quiche

I made this quiche during the week, for lunch on my mom's birthday. I found a recipe here, and made a few alterations to it. I made my own pastry for the crust, using this recipe. I roasted the bell peppers whole, with some olive oil on a baking sheet at 500F for 30 minutes. Then, I covered them with foil for another 30 minutes before removing the seeds and skin. I followed the recipe for the filling, adding 2 sprigs of thyme (chopped) and using extra sharp cheddar cheese in place of the parmesan and onion cheese recommended. I think the quiche really needs the sharp, salty bite of the cheese to contrast with the sweet peppers and asparagus.

This quiche is really hearty, and full of vegetables. When I make it again, I don't think I'll use quite as much asparagus. The recipe calls for a pound, and I think it's a bit too much. I might add tomatoes or zucchini for a bit of variety. Other than that, this recipe makes a delicious vegetarian quiche.

To accompany the quiche, I made a salad with spinach, sliced pear, feta, chopped pecans, and currants, drizzled with a strawberry vinaigrette. Unfortunately, I didn't take any pictures of the salad. Maybe next time!