I love eggs just about any way you make them – soft-boiled, poached, scrambled, over easy, sunny-side up, in a benedict or a fritatta – you name it. And of course, I love quiche. Served for breakfast, lunch or dinner, that fluffy, creamy custard in a golden brown crust is Egg Perfection.
This recipe is for a bacon asparagus quiche but you can change up the meat or seasonal vegetables and try other cheeses, too. When using vegetables, make sure they are cooked and as you have removed as much moisture as possible (especially vegetables such as mushrooms and spinach). And, as always, use organic and local ingredients where possible.
- 4 slices thick-cut uncured bacon
- 3/4 bunch of asparagus, washed and thick ends trimmed
- 3 green onions, thinly sliced (including green parts)
- 1 C sharp cheddar, grated
- 1 C whole milk (preferably raw) or heavy cream
- 4 eggs, beaten
- 1/2 t salt
- 1/4 t ground black pepper
- 1/8 t cayenne pepper (optional)
- 1 whole wheat pie crust
If you’re baking your own crust, make sure it has cooled before starting your quiche. Preheat the oven to 375°F.
Place the trimmed asparagus in a steamer basket and set over a pot filled with one inch of water. Bring the water to a boil and then turn down to a strong simmer. Steam until crisp-tender, about 7 minutes or so, depending on how thick your asparagus are.
Put the asparagus in a bowl of ice water to stop them from cooking further. Cut them into 1-inch pieces and set aside.
Sprinkle half of the grated cheese on the bottom of the crust.
Top with remaining cheese.
Whisk the milk, eggs, salt and pepper together until nice and frothy.
Bake the quiche for about 30-35 minutes. You want to make sure the edges of the custard have set but it’s still just a little soft and jiggly in the middle (but not liquid). Cool the quiche for 20-30 minutes (however it’s best cooled overnight if possible and served at room temperature).