Bacon & Asparagus Quiche

Bacon and Asparagus Quiche

Our Bacon and Asparagus Quiche Recipe uses fresh asparagus, Wurst Haus Grand Champion Hickory-Smoked Bacon and cheese baked together for a great light lunch or Sunday brunch!

INGREDIENTS

  • 6 strips Hermann Wurst Haus Grand Champion Hickory-Smoked Bacon Strips cooked and crumbled
  • 1 pound Fresh Asparagus trimmed and cut into 1-inch pieces
  • 3 eggs
  •  Cup Half-and-Half
  • cup grated Parmesan cheese divided
  • 2 green onions sliced
  •  t sugar
  • ¼  t pepper
  • ½ t salt
  • Pastry for 9-inch pie plate
  •  

INSTRUCTIONS

  1. For perfectly crisp Hermann Wurst Haus bacon, bake in the oven. Arrange bacon in a single layer on a baking sheet. Place in cold oven and then turn oven to 400°F and bake for 17-20 minutes. Remove from the oven when the bacon is golden brown and crisp. Drain on paper towels. Crumble and set aside.
  2. Line a 9-inch pie plate (deep-dish) with pastry. Prick bottom and sides with fork. Bake at 400°F for 3 minutes; remove from oven and prick again. Bake 5 more minutes. Cool.
  3. Steam the asparagus in a small amount of water until crisp-tender, about 4 minutes; drain well. Arrange the bacon and the asparagus in the bottom of the cooked crust.
  4. Beat eggs; add half and half, ½ cup of Parmesan, green onions, sugar and seasonings, beat well. Pour into pastry shell. Sprinkle with remaining Parmesan cheese.
  5. Bake at 400°F for 10 minutes. Reduce heat to 350°F and bake for 25 minutes or until set. Let stand 10 minutes before serving.

SHARE RECIPE WITH FRIENDS

Facebook
Twitter
LinkedIn

Search Our Blogs

Testimonials

Testimonials

Follow our social media

Recent Posts