Asparagus Bacon Quiche Tutorial

Asparagus Bacon Quiche


1 unbaked pastry shell (9 inches)
 1 pound fresh asparagus
 10 bacon strips, cut into 1-inch pieces
4 eggs
 1-1/2 cups half-and-half 
  2 cups shredded Monterey Jack cheese
  1 tablespoon sliced green onions
 1/2 teaspoon salt
 1/4 teaspoon pepper
 Pinch ground nutmeg

Step 1


Trim the asparagus. Season with a little olive oil, salt, and pepper, and roast at 425 for 15-20 minutes and cut into 1 inch pieces (save 3 or 4 whole ones for garnish). While asparagus roasts, cooked chopped bacon until crisp, drain.

Step 2

Arrange asparagus and bacon in the pie crust. Sprinkle with the cheese.

Step 3

Whisk together the eggs, half-and-half, green onions, salt, pepper, and nutmeg. Pour over cheese. Arrange the 3 or 4 whole asparagus spears on top. Bake uncovered in a 400 degree oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.


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