Asparagus Quiche
This simple recipe makes a delicious showstopper of a meal. Perfect for brunch or dinner!
Servings: 6 people
Ingredients
- premade pie crust
- 5 slices bacon
- ½ cup diced onion
- 20 thin asparagus spears
- 4 eggs
- 1.5 cups heavy cream
- 2 T flour
- ¼ teaspoon freshly grated nutmeg
- 1.5 cups gruyere
Instructions
- Preheat oven to 400°F. Gently place a pie crust into a 9" deep pie pan or skillet.
- Cover the entire crust with foil and fill with pie weights or dried beans to weigh the foil and crust down. Bake 10 min.
- Cook the bacon in a skillet over medium heat until very crispy. ( The time will depend on your bacon but count on it taking at least 8 -14 minutes.) Remove the bacon and set it on paper towels to drain. Wipe the skillet of all but 1 Tablespoon of fat.Cook the onion in 1 Tablespoon of the leftover bacon fat. Remove the onions from the pan.If there is less than 1 teaspoon of bacon fat left in the pan after removing the onions, add a little bit of olive oil to make the total amount of fat in the pan add up to 1 teaspoon.Cook the asparagus in the remaining bacon fat over medium heat for 2 minutes. Flip the asparagus spears, and then cook for 2 more minutes.
- In a separate bowl, whisk together eggs, cream, flour, and nutmeg.
- Sprinkle the cheese on the bottom of the par baked pie crust. Sprinkle the onions and bacon on top of the cheese. Pour in the egg mixture. Gently place asparagus spears on top
- Bake 375° F for 30-40 min, or until a knife inserted into the custard about 1" from the crust comes out clean.