Asparagus and Bacon Quiche
Hearty and creamy, sweet and decedent quiche perfect for an Easter brunch, or special occasion, or weekend breakfast.
Servings: 6
Calories: 597kcal
Ingredients
- 1 9-inch refrigerated pie crust
- 1 lb asparagus ,woody bottom removed and cut into 1 inch pieces
- 8 slices maple flavored bacon ,cooked crisp and crumbled
- 3 large eggs
- 1 ½ cups heavy cream
- 1 lightly packed cup shredded Monterey Jack Cheese ,divided
- 1 scallion ,green part only, sliced thin
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon fine sea salt
- pinch nutmeg
Instructions
- Preheat the oven to 375 degrees F. Bring the refrigerated pie crust to room temperature before unrolling, about 15 minutes.
- Cook and crumble the bacon, leaving two slices on the side.
- Carefully unroll the pie crust into a 9-inch pie dish, pinching the edges and pressing down evenly. Bake unfilled shell in the preheat oven for 5 minutes.
- Meanwhile, blanch the asparagus in boiling water for 3-4 minutes, drain and rinse under cold water to stop the cooking process. Spread the asparagus and crumbled bacon in the bottom of the pie crust.
- In a mixing bowl, beat the eggs, then add the heavy cream, ½ cup cheese, scallion, salt, pepper, and nutmeg, mix well.
- Pour the egg mixture over the asparagus and bacon, top with remaining ½ cup cheese and 2 slices crumbled bacon.
- Bake for 30 minutes or until top is lightly browned and a toothpick inserted into the center comes out clean.
Notes
Adapted from Taste of Home Asparagus Bacon Quiche
Nutrition
Calories: 597kcal | Carbohydrates: 21g | Protein: 16g | Fat: 50g | Saturated Fat: 24g | Monounsaturated Fat: 1g | Cholesterol: 199mg | Sodium: 584mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1735IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 3.1mg