Here is an easy recipe for quiche that has just a few ingredients. The asparagus, bacon and Swiss cheese are a great combination for a quick breakfast! Now it is Fifty and sixty degrees in February, in Minnesota, this is a rare rare winter. I am getting spring fever a bit early when the weather outside is so nice! I got a good start on cleaning up the yard over the winter, went for an awesome walk outside and felt like making asparagus.
I went shopping last week and figured I would have plenty of time on Sunday or Monday to make this quiche. Monday was even a holiday so I have plenty of time! Hmmm, not sure what happened but I ran out of day before I got this made. Well one night this week I will get home early and make this. It would be a great supper with a salad on the side. Nope that didn’t happen either. Two nights of meetings and Thursday I was completely spent so nope, no quiche. Saturday I will for sure get this done! I will wake up early and make it and then start catching up on my cleaning.
Finally, on Saturday morning, I had time to make this. I cooked the 10 strips of bacon and went to the pantry to grab 2 foil pie pans and I was completely out. I decided to run to the store and get some and come home and make this, finally. Got to New Ulm where my daughter was working to pick up a few things and the pie plates…totally forgot my purse at home, ugh! I got to see Alexa for a bit and had a nice chat with her, so not all was lost. But, this was starting to feel like the quiche that will never be. When I got back home Scott was willing to go get groceries with me (with my purse this time). It was really almost comical how much trouble I had trying to get this made, but Sunday morning I got up and got it done! It was SO worth the wait. I haven’t made this quiche in quite some time but I have been thinking about making it for months now.
Crispy bacon and tangy swiss combined with fresh asparagus tastes like a bite of spring for sure! I used refrigerated crust to make it easy. This recipe freezes really well too. I made one and froze the other for later. Just thaw in the refrigerator and re-heat in a low oven until warmed through.
Here is a picture of my first attempt at making this quiche, completely unedited from March of 2008, as well as the beginning of my love of cooking, photographing my dishes and sharing with my friends and family.
- 1 lb. asparagus
- 10 slices bacon cooked crisp and crumbled
- 2 pie shells
- 8 eggs
- 2 c. half and half
- 2 c. shredded swiss cheese
- salt and pepper
- Pre-cook bacon and crumble
- Preheat oven to 400 degrees
- Blanch asparagus in the microwave for a couple minutes until crisp tender
- Cut Asparagus into smaller bite size pieces
- Unroll crusts into pie plates
- Divide asparagus and bacon evenly between the two pie tins
- Sprinkle 1 cup of cheese over each pie
- Whisk together eggs and half and half
- Pour half of egg mixture in each pie pan
- Bake uncovered 35-40 minutes, rotating about half way through
- Cool to room temperature before serving (if you can wait that long)