Spring in the Midwest brings one of my favorite veggies…asparagus! I wait all year to have this tender little green shoot, and I get excited about new ways to fix it. A few weeks ago, I posted a recipe for another spring beauty–rhubarb. Though I love rhubarb, asparagus is beautifully versatile. I’ll roast it, sauté it, add leftovers to omelets, and my new favorite is this Dilled Asparagus and Bacon Quiche.
Dilled Asparagus and Bacon Quiche Recipe…
This recipe was born out of necessity. I had just filmed a video for my Foods II class on how to make a single crust pie, and I had this lovely crust just calling for filling. Add to the situation that my family needed something for lunch, and the idea for a quiche started forming.
So to complete this recipe, you will need a pre-baked single crust pie like the one below. 🙂
I would totally suggest a homemade crust, but you could use frozen. Again, though, homemade would be very awesome and only takes five minutes! 🙂 If you aren’t quite sure how to make a single crust pie, please click here to watch my YouTube tutorial.
To begin, preheat your oven to 325° F. Or, don’t turn off the oven after baking the crust, simply turn it down. Then, you can get started on the filling. For the Dilled Asparagus and Bacon Quiche, you will need the following ingredients:
12 oz. bacon, fried crisp and crumbled
1/2 cup chopped onion
2 t. olive oil
1 cup chopped asparagus
8 eggs
1 cup milk
1 t. salt
1/2 t. black pepper
1/2 t. garlic powder
1 t. dried dill weed
3/4 cup shredded mozzarella cheese, divided.
Notes
A deep dish pie plate works best for this recipe. However, if one isn't available, do not add all the filling or place pie plate on cookie sheet to bake.
Ingredients
- 1 pre-baked pie crust (deep dish is best--see note below)
- 12 oz bacon, fried and crumbled
- 2 t. olive oil
- 1/2 c. chopped onion
- 1 c. cleaned and chopped asparagus
- 8 eggs
- 1 c. milk
- 1 t. Kosher salt
- 1/2 t. black pepper
- 1/2 t. garlic powder
- 1 t. dried dill weed
- 3/4 c. shredded mozzarella cheese, divided
Instructions
- 1. Preheat oven to 325 degrees. (Or, lower temperature to 325 degrees after baking pie crust.)
- 2. In a medium skillet, sautéed onion and asparagus in the olive oil until the onion is translucent. Set aside to cool.
- 3. Fry the bacon and set aside. When cool, crumble into small pieces.
- 4. In a large bowl, beat the eggs. Add in milk, seasonings, and beat again.
- 5. Stir bacon, onion, asparagus, and 1/2 c. mozzarella into egg mixture.
- 6. Add filling to pie crust and bake for 45-50 minutes, or until a knife inserted in the middle comes out clean.
- 7. Remove from oven and sprinkle 1/4 c. mozzarella on top as a garnish.
- 8. Cool 5-10 minutes before slicing and serving.
This is wonderful for a spring brunch, and the smoky bacon works very well with the dill and asparagus. Next time I make this I will use a deep dish pie plate. There was a little too much filling in my plate, and I had to bake it on a rimmed pan. 🙂 No worries…it still tasted great!
If you have leftovers, this makes a wonderful quick breakfast. Reheating in the microwave is a snap, but be sure to cover with a paper towel to keep your microwave pristine!
I hope that you enjoy this little bit of spring heaven. I can’t wait to use more of my wonderful asparagus crop…it is the vegetable that keeps on giving (as long as you use it). Blessings!
