Tuesday, May 13, 2008
Asparagus, bacon, quiche
I love brunch. It's the best of both breakfast and lunch so the food combinations are endless. I also like the fact that I've never heard anyone say they were going to "grab a quick brunch". Something about the idea of eating in between two meals says there's no need to hurry.
Brunch food tends to be easy to prepare, which makes it a great option when feeding a crowd. When my family gets together there's always a crowd. So for Mother's Day this year I had brunch at my house for Mom. I had some really nice asparagus so I made an asparagus, bacon, quiche. It's a quick easy crowd pleaser. Great for anytime but I love quiche is a great brunch option.
I cheated a little and asked mom to make me a recipe of her pie dough. She makes the best pie crust and can whip up a recipe in 5 minutes. Really, maybe less. So I pulled that out of the fridge and rolled it out to fit a 9 inch pie pan. If your mom isn't making your crust use your favorite Pate Brisee recipe. (Or you could use a store bought crust. *hugh collective gasp of horror*)
At this point you can prebake your crust or leave it uncooked. I've done both and really don't think it makes a huge difference. I made this quiche without prebaking the crust. I only got this one picture of the quiche because it was devoured shortly after coming out of the oven!
Preheat oven to 475 degrees
4 ounces bacon cut into 1 inch pieces and cooked.
10 or so spears of asparagus roasted. Roasting removes some of the moister from the asparagus and keeps it from making your quiche to soupy. I also like the flavor that roasting gives the asparagus. I then cut off the top of the spears to about three inches long. Cutting the bottoms that were left into 1/2 inch pieces.
2 cups milk or cream or a combination of both
1/4 tsp salt
1/8 tsp pepper
a fresh grating of nutmeg
1/2 cup of diced Swiss cheese
1/4 cup shredded Parmesan cheese
Stir in the bacon and chopped asparagus pieces and pour into prepared crust. Arrange asparagus spears in decorative pattern on the top.
Cook quiche 40-45 minutes or until center of quiche is set.
This is my submission to this month's In the Bag. Asparagus, eggs and Parmesan are the ingredients In the Bag. In the Bag, a seasonal food blogging event, is hosted this month by The Real Epicurean.