Bacon Quiche
We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
| Servings | Prep Time |
| 12 servings | 25 minutes |
| Cook Time |
| 35 minutes |
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We know, we know. Quiche is a divisive, love-it-or-leave-it-type food. But, rest assured, we put our Indiana Kitchen bacon in this one. This recipe makes two quiches.
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Ingredients
- 1 pound Indiana Kitchen bacon
- 1 pound asparagus trimmed and cut into 1/2 inch pieces
- 2 8 inch, unbaked pie shells
- 1 egg white, lightly beaten
- 4 eggs
- 1 1/2 cups half & half cream
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- 2 cups shredded swiss cheese
Servings: servings
Instructions
- Preheat oven to 400 degrees F. Place asparagus in steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
- In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
- Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
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