Roasted Vegetable and Cheddar Quiche

Ingredients

• 1small green pepperAmount1Ingredientsmall green pepper, diced, diced
• 1/2small onionAmount1/2Ingredientsmall onion, diced, diced
• 6asparagusAmount6Ingredientasparagus spears, cut into fourths spears, cut into fourths
• 3 oz(85 g) tomatoesAmount3 ozIngredient(85 g) tomatoes, halved, halved
• 1prepared pie crustAmount1Ingredientprepared pie crust
• 4eggsAmount4Ingredienteggs
• 1/4 cup(60 ml) milkAmount1/4 cupIngredient(60 ml) milk
• 1/4 cup(28 g) shredded cheddar cheeseAmount1/4 cupIngredient(28 g) shredded cheddar cheese
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• Oil sprayIngredientOil spray

Instructions

1. 1

   Preheat the air fryer to 400 degrees F (200 degrees C).

2. 2

   Add the peppers, onions, asparagusAmount6Ingredientasparagus spears, cut into fourths, and tomatoes to the air fryer, spray with oil, and cook for 14-18 minutes, stirring halfway through. Set aside to cool.

3. 3

   Meanwhile, in a 6-inch springform pan, carefully press the pie dough to the bottom and up the sides of the pan. Firmly pressing areas of overlap. Line the pie dough with parchment paper and fill it with pie weights or dried beans to keep the edges from falling down. Place the pan in the air fryer and cook for 8-12 minutes, or until the crust holds its shape without the weights.

4. 4

   Reduce the air fryer temperature to 340 degrees F (170 degrees C).

5. 5

   In a medium bowl, whisk together the eggs and milkAmount1/4 cupIngredient(60 ml) milk. Stir in the cheese, roasted vegetables, salt, and pepper. Carefully, pour the mixture into the pie shell and cover with foil. Place in the air fryer and bake for 28-32 minutes, remove the foil and bake another 8-12 minutes, until the quiche is set in the center. Carefully remove from the pan and allow to cool 10-15 minutes before slicing and serving.