Monday, March 2

Asparagus Bacon Quiche

Brian and I have enjoyed this dish a couple of times- and today was no exception! I think that the next time I make it that I'll have to use a deep dish pie crust (we had a little spillage) but the taste is amazing and it's so easy to pull together and although it looks fancy! Would be great for breakfast, brunch or even a shower :) Yummy!

  • 10 bacon strips, diced

  • 1/2 cup chopped onion

  • 1 pound fresh asparagus, trimmed

  • 1 cup shredded Swiss cheese

  • 1 tablespoon all-purpose flour

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 (9 inch) unbaked pastry shell

  • 3 eggs

  • 1/2 cup half-and-half cream

In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain. Next cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain. In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

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