This quiche is perfect for brunch or a holiday breakfast.
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1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Land O Lakes® Butter
2 tablespoons chopped fresh chives
3-4 tablespoons cold water
8 ounces (2 cups) Land O Lakes® Sharp White Cheddar Cheese, shredded
6 slices crisply cooked bacon, cut into 1-inch pieces
1/4 pound fresh asparagus
1 1/2 cups Land O Lakes® Half & Half
4 large Land O Lakes® Eggs, slightly beaten
1/8 teaspoon pepper
*Substitute 4 ounces cooked ham, chopped.
Heat oven to 400°F. Coat 10-inch quiche pan with no-stick cooking spray. Line baking sheet with parchment paper. Place quiche pan onto baking sheet.
Roll dough into 12-inch circle on lightly floured surface to 1/8 inch. Fold into quarters. Unfold; ease into prepared pan, pressing firmly against bottom and sides. Crimp or flute crust.
Spread cheese over bottom of crust. Sprinkle bacon over cheese. Place asparagus spears on top of bacon.
Stir together all remaining filling ingredients in bowl. Pour over asparagus mixture. Place baking sheet and filled quiche pan into oven. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving.
Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water (mixture will be crumbly). Shape into ball.
In step 4, sprinkle 1 cup shredded cooked chicken over the cheese, then proceed as directed.
If you do not have a quiche pan, a 9-inch pie pan will also work.
For a crispier crust, blind bake the crust prior to filling. First, fill crust in quiche pan with pie weights or dry rice or beans. Bake crust at 400°F for 10 minutes. Remove to cool; remove pie weights. Fill crust with filling, then bake as directed.
From fritattas to pastas, these simple recipes make the most of fresh asparagus.