This quiche is perfect for brunch or a holiday breakfast.
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Crust
1 cup all-purpose flour
14 teaspoon salt
13 cup Land O Lakes® Butter
2 tablespoons chopped fresh chives
3-4 tablespoons cold water
Filling
8 ounces (2 cups) Land O Lakes® Sharp White Cheddar Farmstyle Cut Shredded Cheese
6 slices crisply cooked bacon, cut into 1-inch pieces
14 pound fresh asparagus
1 12 cups Land O Lakes® Half & Half
4 large Land O Lakes® Eggs, slightly beaten
14 teaspoon salt
18 teaspoon pepper
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Spread cheese over bottom of crust. Sprinkle bacon over cheese. Place asparagus spears on top of bacon.
STEP 5
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.
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.
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