Springtime Asparagus Quiche
Diane Hopson Smith
This quiche would be great for breakfast, brunch or lunch, served with slices of fresh melon such as canaloupe or honey dew melow.
Hope you enjoy as much as I did!
1 bunchfresh asparagus (about 1 to 1 1/2 cups needed for quiche)
1 csliced mushrooms
1/2 csliced green onions (including the white)
1 largeclove of garlic, minced
1 largetomato, peeled and seeded (about 1 cup)
6 slicebacon, fried and crumbled (more if desired)
·salt and pepper to taste
6 largeeggs, beaten
1 cheavy cream
1 cmarble jack cheese, shreded
19-inch uncooked pie crust (i used pilsbury)
How to Make Springtime Asparagus Quiche
- Preheat oven to 350 degrees.
- Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche.
NOTE: any remaining tops could be used in a breakfast omelet.
- Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
- Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.