Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions—it's a welcome addition to any brunch buffet. —Suzanne McKinley, Lyons, Georgia
Ingredients
- Dough for single-crust pie
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 6 bacon strips, cooked and crumbled
- 3 large eggs
- 1-1/2 cups half-and-half cream
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon sliced green onions
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
Directions
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.
- Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
- Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
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