Spinach Asparagus Quiche Recipe - with Bacon!

 

 

I made this quiche Saturday morning out of ingredients I already had in the refrigerator. I kind of looked through and figured out what would be good and just tossed it all in. I topped it with some fresh chives from the garden. It was super flavorful!

Ingredients

1 9 inch pie crust, defrosted
1 cup cooked spinach - I used frozen that I just put in some hot water to defrost and then drained
4 slices of bacon
1 cup chopped white onion
3/4 bunch asparagus, crack off tops and then chop the stems into 2 inch pieces - reserve tops as well
2 tablespoons chives, diced
1 cup mild cheddar cheese
1 teaspoon salt
dash of pepper
1 tablespoon flour
3/4 cup milk
3/4 cup heavy cream
3 eggs, slightly beaten

Directions

 

 

1. Preheat oven to 350 degrees. Put crust into a 9 inch pie plate and press down softly. Pierce the bottom of the crust about 4 times with a fork.

2. Cook bacon - place on a wire wrack on a cookie pan into the oven for about 15 minutes or until desired level of crispiness. Remove from oven once finished, allow to drain on paper towels then chop.

3. Put chopped asparagus including the tops into a microwave safe bowl. Fill the bowl with hot water and microwave the asparagus until cooked but still slightly crispy, about 4 minutes. When finished blanche with cold water to stop cooking.

4. In medium bowl combine asparagus stems (the tops will go on the top of the quiche), chopped onion, bacon and spinach. Mix together.

5. In separate bowl combine salt, pepper, milk, heavy cream and eggs. Mix until thoroughly combined.

6. In small bowl mix together cheddar cheese and flour to coat cheese.

7. Assemble quiche. On top of crust first layer bacon/asparagus/spinach mixture. Then layer cheese. Next pour on egg mixture. Using the back of a spoon lightly push down on the mixture to ensure all of the egg mixture gets through to the bottom of the crust and the egg is evenly distributed.

8. Now layer on the tops of the asparagus. I lined them up but you can distribute however you would like. Then sprinkle with the diced chives.

9. Bake in the oven for about 40 minutes or until cooked through. If it's not finished the milk will pool in the middle. Once it's almost dry it's finished. Remove from oven and allow to set for another 10 minutes before serving.