BACON & ASPARAGUS QUICHE (SALLYE)
This is a large recipe that yields up to 20 servings depending on how thin you cut your slices.
Great to take to a potluck or family gathering. Hope you enjoy.
- frozen 9" deep dish pie crusts
- 6 large
- 6 to 8 stalk(s)
- 4 to 6 slice
- 2 to 4 medium
- roma or plum tomatoes
- 2 c
- heavy cream
- 1 c
- gruyere or swiss cheese
- 1/2 c
- finely chopped cilantro
- 1 tsp
- sea salt
- 1 tsp
- ground black pepper
- 1/2 tsp
- garlic powder
- 2 Tbsp
- olive oil
Preheat oven to 400ºF
Cook bacon until crisp, drain and set aside
Microwave for 2 minutes full power.
Remove from microwave and place in food processor
Cut tomatoes into quarters and place in food processor with asparagus.
Pulse vegetables until just chunky (do not over process); set aside
Divide bacon, asparagus and tomatoes mixture equally into bottom of the two crusts
Pour egg mixture over vegetables divided equally between two crusts.
Sprinkle a little nutmeg over each pan if desired
Let rest for 5-10 minutes before slicing
You can substitute 6-8 ounces of diced ham for bacon
You can substitute just about any kind of cheese
You can substitute another herb in place of cilantro (such as rosemary, parsley, italian seasoning, etc)