Quiche is so versatile, you can try different cheeses, and vegetables, such as baby spinach, cooked broccoli pieces, or sauted peppers. You can swap out the bacon for chopped ham, prosciutto or go meatless. This simple recipe will get you going for a great brunch served with a tossed salad, or a dinner with a side of fresh veggies, rice or potatoes. Serves 4
1 Frozen Pastry crust (Buy store bought, for fast and easy)
4 large eggs
half of a diced onion. (Or 3 chopped Green Onions)
half cup of evaporated milk, (or half and half cream)
1 Tbsp parsley flakes
half tsp each of salt and pepper
2 cups Gruyere or Swiss Cheese, grated (Try Cheddar, or Emmenthal as an option)
8 cherry tomatoes, halved
4 slices of cooked bacon
quarter lb of Asparagus (about 8 – 10 stalks)
1. Heat oven to 400 degrees. Pre cook Pie shell for 10 minutes. Cool.
Meanwhile,trim tough ends off the asparagus, and cook in frypan filled with half inch of water for 8 minutes or until tender. Drain and set aside.Reserve 6 stems, trimmed to about 5″, for top of quiche, chop balance into half inch pieces. Cook bacon, and crumble. Saute onion in bacon fat or a dash of butter for 2 minutes and set aside. Beat eggs with the milk or cream, add salt and pepper, and parsley.
2. Layer the grated Cheese on bottom of pie shell, then layer the cooked onion, chopped asparagus and bacon. Gently pour the egg mixture into the pie. Place the 6 Asparagus spears (trim to fit if necessary) on top of the Quiche. Cook in the pre heated oven at 375 for approx. 35-45 minutes. Halfway through, place halved tomatoes on top of quiche and cook until the centre of the quiche starts to rise. To check cooking, place toothpick into centre of quiche when it looks done to check that it is not wet in the centre.
Remove from oven and let cool.It will sink back down but thats ok! Serve warm.