Asparagus, Bacon and Spring Onion Quiche
Spring vegetables shine in this easy, simple quiche
There's nothing more versatile than a quiche. Loaded with eggs and usually other breakfast-friendly ingredients, it makes perfect sense for a morning meal. With the addition of a side salad, a hot-from-the-oven quiche can also play the part of a hearty spring dinner.
Since spring veggies are abundant right now, we sauté up asparagus and spring onion with thick-cut crispy bacon chunks. This mixed with a creamy, custardy quiche base goes into a soon-to-be flaky piecrust. Just to gild the lily, we top the whole thing with shredded Gruyère.
Preheat the oven to 375°.
In a medium saucepan over medium heat, cook ¼ pound of chopped thick-cut bacon until crisp and the fat has rendered out. Add 1 chopped spring onion and season with salt to taste. Cook until soft, then add ½ cup of thinly sliced asparagus. Cook the asparagus until bright green, about 1 minute, then remove from the heat. Cool slightly.
In a medium bowl, whisk together 6 eggs, ½ cup of half-and-half, and salt and pepper to taste.
Scoop the asparagus mixture into the bottom of a 9-inch piecrust. Spread out evenly, then add the egg mixture. Sprinkle ¾ cup of shredded Gruyère cheese on top and bake for 40 to 45 minutes, or until golden brown and just set.
Get more quick quiche recipes:
• Cheesy Ham Quiche
• Fully Loaded Veggie Quiche
• The Ultimate Spring Quiche