I think quiche is one of those “perfect” entrees! ……..
It’s perfect for breakfast, brunch, lunch, even casual dinners. It’s loved by kids, old folks, men, women and everyone in between. It comes together quite quickly, (especially with a prepared crust) and is delicious reheated! Quiche is totally adaptable; other than a crust and a few basic ingredients, there are endless variation possibilities, depending on your taste and/or mood. See what I mean? ……. It’s perfect!
I had some beautiful fresh asparagus, a package of applewood bacon and a bag of shredded cheddar cheese in my refrigerator stash – these seemed to be the perfect cast of characters for a quiche. I’ve been making this same basic recipe for years with many variations – it’s just one of those “never fail” recipes! We enjoyed it for a family dinner last night along with The Cafe’s Mixed Green Salad w/ Strawberries, Mango, Edamame & Honey-Lime Dressing
and we all agreed it was …………. well………. it was just perfect!
Cheddar Quiche w/ Asparagus & Bacon
10 ounces bacon, cut in bite size pieces, cooked until crisp and drained well
8 ounces asparagus
½ package frozen puff pastry, thawed but still cold**
8 large eggs
3 cups half and half
1 teaspoon salt
2 cups medium sharp cheddar cheese, coarsely grated
¼ cup finely sliced fresh chives
1. Preheat oven to 375 with baking sheet set on lowest rack.
2. Cut asparagus into bite size pieces and place in a microwave-safe container. Add 1 tablespoon of water and cover tightly with plastic wrap. Microwave for 1 1/2 minutes. Remove from microwave, rinse with cool water (to stop cooking process) and drain well. Set aside to cool while preparing crust and filling.
3. On a lightly floured surface roll out pastry into a 13″ square. Fit pastry into an 8 1/4 by 2 1/2″ deep-dish quiche or tart pan with a removable bottom* and run a rolling pin over the top to trim excess pastry flush with top rim. If you finish this step and are not quite ready to add the filling and bake, stick the pan in the freezer.**
5. Carefully transfer quiche to the heated baking sheet and bake for 45-55 minutes or until it is no longer “wiggly” when gently shaken. If quiche is not quite done and is getting too brown, cover with foil that has been sprayed lightly with cooking spray for last part of baking. Let sit for 15 to 20 minutes before serving and garnish with reserved chives.
~ *If you don’t have a deep dish quiche pan, no problem – just use a tart pan with a removable bottom or a glass pie plate. You will need to reduce the amount of filling however; use 8 ounces of bacon, 2 1/2 cups half and half, 6 eggs, 3/4 teaspoon salt and 11/2 cups of cheese.