Creamy Asparagus and Bacon Quiche
This delectable quiche features tender asparagus spears and crispy bacon nestled in a creamy custard, with a hint of nutmeg for warmth. The flaky pie crust creates a perfect balance of textures, making this dish a showstopper for any special occasion or weekend brunch.
Instructions
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1
On a lightly floured surface, roll the pie dough into a 1/8-inch thick circle and transfer it to a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang, and flute the edge. Refrigerate the crust for 30 minutes. Preheat the oven to 425°F.
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2
Line the unbaked crust with a double layer of foil and fill it with pie weights, dried beans, or uncooked rice. Bake the crust on the lower oven rack for 10 minutes. Remove the foil and weights, and bake for 5 minutes longer. Cool the crust on a wire rack. Reduce the oven temperature to 400°F.
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3
In a small saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain the asparagus well and pat it dry. Arrange the bacon and asparagus over the pre-baked crust. In a bowl, beat the eggs, then add the cream, 1/2 cup of the Parmesan cheese, the green onions, sugar, salt, pepper, and nutmeg. Pour the egg mixture over the asparagus and bacon, then sprinkle the remaining Parmesan cheese on top.
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4
Bake the quiche at 400°F for 10 minutes, then reduce the heat to 350°F and bake until a knife inserted in the center comes out clean, about 23-25 minutes longer.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
