Asparagus and Bacon Quiche
Hearty and creamy, sweet and decedent quiche perfect for an Easter brunch, or special occasion, or weekend breakfast.
- 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
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.
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