Bacon Pepper Jack and Asparagus Quiche
Fluffy eggs in this delicious asparagus quiche recipe are the perfect backdrop for salty bacon, spicy pepper jack cheese, and tender asparagus.
Servings 6 people
- Pie crust dough for one 9-inch pie plate or tart pan if using mini tart pans, you will need two crusts
- 6 bacon strips cooked and crumbled
- 8 ounces pepper jack cheese grated
- 4 eggs slightly beaten
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 fresh asparagus stalks trimmed
Gently fit pie crust dough to pie plate or tart pan. Trim or flute edges. Place pan in the refrigerator and chill dough for 30 minutes.
In the meantime, preheat oven to 350 degrees. Remove pan from refrigerator. Line each crust with waxed paper and fill shells with pie plates or dried bean. Bake crusts for about 12-14 minutes, remove weights or beans, then bake for an additional 8-10 minutes until crusts are golden brown. Remove pre-baked shell from the oven and allow to cool slightly on a wire rack. Do not turn off the oven.
In a large bowl, combine bacon and cheese. Add eggs, milk, salt, and pepper and mix until well-combined. Pour mixture into prebaked pie shell. Carefully arrange the asparagus in a circular pattern or if making mini quiches, place one asparagus in the center of each quiche.
Return quiche to the oven and bake for 35-40 minutes or until the top are slightly browned and the middle of the quiche is set.
Remove quiche from the oven and allow the quiches to sit for 10 minutes before serving.
Serving: 1slice | Calories: 173kcal | Carbohydrates: 13g | Protein: 8.3g | Fat: 9.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.1g | Cholesterol: 117mg | Sodium: 406mg | Potassium: 245mg | Fiber: 1.3g | Sugar: 1.7g | Vitamin A: 480IU | Vitamin C: 9.2mg | Calcium: 135mg | Iron: 1.2mg