Asparagus and Bacon Quiche

You can't walk through the produce section of most grocery stores this time of year, without seeing row upon row of fresh Asparagus. It is, after all, THE Spring vegetable. Of course, I just had to buy some.

So, I started thinking about what I could do with a fresh bunch of Asparagus, that 1) wouldn't take long to prepare and 2) would help use up the eggs that I had on hand so that I could buy some fresh new eggs for all of my Easter preparations? Hmmm... Perfect solution? Quiche, of course!

Stretching my tired old brain a little more, I knew that I always have onions in the pantry and almost always have bacon or some sort of ham from the deli. And well, cheese in a myriad of forms and flavors is pretty much a staple around here. Et voila! Last night's dinner turned out to be a big fat no-brainer. Asparagus and Bacon Quiche!

Pre-heat your oven to 375 degrees

To Make the Custard

• 4 to 6 Lg Eggs (I had 5, so that's what I used)
• 2 Cups of Milk
• 1 to 2 Cups Cheese, shredded
• Kosher Salt & Fresh Ground Pepper, to taste

Whisk the Eggs, Milk and Salt & Pepper in a medium mixing bowl or a 4 cup measuring cup. Shred your cheese(s) in a small bowl and set aside. (You don't have to use full-fat milk or cheese, but I wouldn't recommend fat-free.  I used 2% Milk and full-fat Cheddar Cheese with a bit of Swiss that I had in the fridge as well)

For the Crust

• 1 Recipe of your favorite Pie Crust or 
• 1 Refrigerated "already made" Pie Crust

I had a package of the pre-made pie crust and I just froze the unwrapped second crust to use for a rustic apple tart at a later date. I used a 10-inch tart pan, but you can use a 9-inch pie plate as well.

For the Filling

• 1 Small Onion, chopped
• 1 Cup Cooked Bacon or Deli Ham, chopped
• 1 Lg Bunch Asparagus, trimmed and cut into bite-sized pieces ("woody" ends discarded)
• 1 Tbls Butter
• 1 Tbls Light Olive or Vegetable Oil
• Kosher Salt & Fresh Ground Pepper, to taste

Saute the asparagus and onion in the butter and oil for about 5 minutes, or until they are just starting to get tender and add in the already cooked bacon or ham for a few more minutes to combine the flavors. Season the mixture with a bit more salt & pepper. Allow it to cool for just a few minutes.

Spread the slightly cooled asparagus mixture evenly over the unbaked pie crust and sprinkle the shredded cheese over the top.

Pour the custard mixture over the top, giving it a gentle little jiggle to distribute the liquid evenly.

Bake at 375 for 30 to 35 minutes (approx) or until the custard is set and slightly puffed up and the tip of a paring knife comes out clean/dry. I served mine with a tossed green salad, but you can make a different side of your choice or eat it on its own. It's great when it's fresh and hot out of the oven, or equally as good served at room temperature.

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