Thursday, April 2, 2009

Asparagus & Bacon Quiche

You can use a homemade pie crust if you like. This is a wonderful dish, and especially good when asparagus is fresh. Add a salad and you are done!! Use a good quality bacon like PetiJean or from your butcher.

1/2 Package Refrigerated Piecrust (1 Sheet) (15-ounce)
1 Pound Fresh Asparagus
6 Slices Bacon, cooked and crumbled
1 Package Grated Swiss Cheese (5-ounce)
5 Eggs
1 Cup Half-and-half
1 Teaspoon Dried Tarragon
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper

Preheat oven to 350°.
Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well. Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese. In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.

Sometimes for a firmer crust, I "blind" bake my crust which is to bake a piecrust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown. I suggest you invest in pie weights as I have forgotten I had it in the oven and the smell of burned beans is not very appetizing!!

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