Recipes
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
- 3Â eggs
- 1½ Cup Half-and-Half
- 1 cup grated Parmesan cheese divided
- 2 green onions sliced
- 1  t sugar
- ¼  t pepper
- ½ t salt
- Pastry for 9-inch pie plate
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INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
- 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.
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