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Fresh chives in the crust and fresh asparagus in the quiche create a savory springtime delight.
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and enough water just until flour is moistened. (Mixture will be crumbly.) Shape into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 10-inch quiche pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust.
Sprinkle bacon over bottom of crust. Cut half of asparagus into 1-inch lengths; cut remaining asparagus into 4-inch lengths.
Combine 1-inch asparagus pieces, cheese, half & half, eggs, salt and pepper in bowl. Pour over crust. Place 4-inch asparagus spears in random pattern on top of egg mixture. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving. Serve warm.
Dietary Fiber: 1g
My husband is not a Quiche fan, but he loves asparagus, There were no leftovers, what more can be said!
My familey don"t like asparagus any ideas to replace the asparagus.
Great recipe! Made it twice -- The first time as directed, the second time with chopped ham and Monterey Jack cheese. Yum! The leftovers make great weekend breakfast and work lunches for my husband and me.
Excellent crust. Quiche is very light and tasty. If you can't finish it all at the first serving, it reheats very well.
I did add some cubed ham and I used swiss cheese instead of cheddar, excellantLiked the chives in the pie crust
This is a very easy and very good quiche.
I added red pepper strips in an alternating pattern with the asparagus. This is my favorite quiche recipe. The crust is fantastic and so easy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1956
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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It’s almost Mother’s Day, and the Test Kitchen staff has put together a list of tips they have learned from their mothers, grandmothers or special women in their life. Here are a few quick tips or tricks that might help you in the kitchen, too! More ...
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