Asparagus and Bacon QuicheYou may remember I made my first quiche back in December using the yummy Stonemill Kitchens dip as part of the filling. I decided to make another quiche tonight, but this time coming up with my own ingredients. It wasn’t as good as the first one, but still yummy.

For this one Hubby and Taylor loved the bacon in it, although I found it got a tad to chewy during cooking and wasn’t thrilled with the texture of the bacon. On the other hand I loved the asparagus in it, and Hubby and Taylor both were more “eh” about that part. I still can’t get over how easy a quiche is to make. If you haven’t tried one yet, don’t be afraid. The basics are the crust (I use a frozen one), eggs, and milk. The rest is just what you like.

Asparagus & Bacon Quiche

6 oz center cut bacon, cut into 3/4″ pieces
1 bunch fresh, thin asparagus, cut into 1″ pieces using only the top 1/2 of stalks
1 small white onion, chopped finely
2-3 large cloves fresh garlic, sliced thinly
5 large eggs (or 4 jumbo)
1 cup 1% milk (or what you normally use)
1 cup shredded Swiss cheese
1/4 tsp paprika
sea salt and fresh ground black pepper
1 frozen deep-dish pie crust

Preheat oven to 375°F.

Heat up large skillet and cook the bacon until crisp. Remove from skillet and drain on paper towels. Remove all but about 1 tsp of bacon fat from the pan. Now add in the onion and garlic and saute in bacon fat over med-high heat for about 3-4 minutes. Remove the onions and garlic and drain on paper towels with the bacon.

Cut the asparagus into 1″ length pieces. I only use the top half or so of the tip and asparagus stalks – not the bottoms at all (the guinea pigs get those). Cook or steam for about 4 minutes, then remove and set aside.

In a large bowl add eggs and milk, whisk together well. Now add in the drained bacon, onion, and garlic, the cooked asparagus, Swiss cheese, paprika, salt and pepper to taste. Mix well. Pour mixture into pie crust.

Bake 45 minutes or until set in the center. Let stand at least 10 minutes before serving.