I made quiche!
This is a big thing for me.
I don't like eggs so....quiche? Frittata? Not so much.
BUT, my mom used to make quiche all the time when I was little so it's kind of a thing in our family. And THEN our friend Matt brought us some eggs that his chickens laid. And I wasn't going to use fresh eggs in brownies or something dumb. AND THEN I had some sad asparagus that I wanted to use.
So I made quiche. With bacon too.
I loved it! I knew I would like it but...this was REALLY good. I think I'm going to stop hating quiche. The sharp cheese and fresh eggs and bacon .... OH. You need to try this ASAP.
You need three eggs, a cup of milk, two slices of bacon, some asparagus, a sheet of puff pastry, some sharp cheddar cheese, and scallions. Easy stuff.
And cornstarch! Don't forget the cornstarch.
Let's start with the pastry. Preheat the oven to 425F. I baked the crust halfway on it's own so that it would be nice and crispy, which was a good idea BUT I didn't use pie weights or beans or anything, and the crust didn't hold the shape of the pan so....use pie weights or beans for this step, pretty please. Just stretch the crust over a 8-inch or so pie pan, then weight it down with a slightly smaller dish filled with dry beans or other weights. This is a pretty small recipe, so don't use a massive pie plate - a shallow one will be perfect. Bake the crust for 10 minutes until it just starts to puff on the edges, then take it out of the oven and let it sit while you get everything ready. Reduce the oven heat to 375F.
Now, onto the filling! While the crust is starting to bake, cut some bacon into small bits. I used 2 slices because they were super thick, but 3 or 4 regular slices would be just fine.
Cook the bacon in a skillet over medium heat until it's nice and crispy, then drain it on paper towels!
For the asparagus, I used 10 stalks or so - we want to end up with a cup of chopped asparagus, cut into 1-inch-ish lengths.
Cook it slightly by bringing a few inches of water to a boil with some salt in a pan (I used the bacon pan, but you could use two separate pans for this to make it go faster), then boil the asparagus for 2 minutes until it's REALLY bright green.
Now, grab the partially cooked crust. Add the remaining cheese to the crust, to form a barrier between the egg mixture and the crust - this'll keep it from getting terribly soggy. Top the cheese with the asparagus.
Then, cut it into wedges and serve!
That's it, kids. You'll love this. The tangy cheese, smoky bacon, buttery crust...AH. Seriously. This is a super fun dinner, but brunch, lunch, snack....this is great for all the times. Try it soon!
Also. Hot sauce over the top is never a bad idea.
- 3 eggs
- 1 cup milk
- 1 tablespoon cornstarch
- 3 scallions, thinly sliced
- 8 spears asparagus
- 2 - 3 slices bacon
- salt and pepper
- 1 sheet puff pastry, thawed
- 5 ounces sharp cheddar cheese, grated
- hot sauce, optional, for serving
- Preheat the oven to 425F. Stretch the puff pastry into an 8 - inch pie plate, trimming and saving any extra edges for another use. Place a smaller dish inside the pie plate on top of the pastry with pie weights or dried beans. Bake the pastry crust for 10 minutes, then remove from the oven to cool. Reduce the oven heat to 375F.
- Meanwhile, prep the filling. Cut the bacon into small bits, then fry in a skillet over medium heat. Remove from the pan and drain on paper towels.
- Cut the asparagus into 1-inch or so pieces. Bring a few inches of salted water to a boil, and boil the asparagus for 2 minutes, then drain.
- Combine the cornstarch and milk together well in a large bowl. Add the eggs, half the cheese, scallions, crispy bacon, a sprinkle of salt, and lots of black pepper. Whisk to combine.
- To the partially cooked crust, add the remaining cheese to form a barrier between the egg filling and the crust. Top the cheese with the asparagus. Pour the egg mixture over the asparagus.
- Bake the quiche at 375F for 20 - 30 minutes until the egg is no longer jiggly when you shake the quiche and the crust is browned. Let rest for 15 minutes, then cut into wedges and serve!
- Serving Size: 4
Submitted @ Weekend Potluck. Because sharing is caring.