Asparagus-and-Bacon Quiche

Recipe from Taste of the South
Ingredients
  • 15 1/2 15  ounce package refrigerated piecrust (1 sheet)
  • 1   pound fresh asparagus
  • 6   slices bacon, cooked and crumbled
  • 1  5  ounce package grated Swiss cheese
  • 5   eggs
  • 1   cup half-and-half
  • 1   teaspoon dried tarragon
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground black pepper
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Directions
1. 
Preheat oven to 350 degrees.
2. 
Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside.
3. 
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
4. 
Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well.
5. 
Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
6. 
In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
7. 
Bake for 45 to 50 minutes, or until set.
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