Asparagus Bacon Quiche

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One of the big things on my list for pre-baby prep has been to make and freeze as many meals as possible so that we have a wide variety of easily-reheated homemade food to last through the first months when we’ll (well, let’s be honest — I’LL) be too tired to cook. To this end, I try to double everything I make now and freeze the leftovers as fast as possible so we don’t end up eating them all ahead of time. It encourages me to keep cooking rather than rummage around for the easy stuff.

With the whole gestational diabetes thing, my breakfast choices have become a lot more limited. I can’t have a lot of the carb-heavy stuff that I usually would pre-pregnancy, but instead have to stick to more protein-based meals. Ham and cheese on toast can get dull pretty fast. The only other option usually involves eggs. And while omelettes are all well and good, sometimes you want something a bit nicer. Sometimes, you want a quiche.

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Ingredients for an asparagus bacon quiche. This particular combination just happened to be the most convenient for using up a few bags of pre-prepped items I had in the freezer, including a pie crust, chopped asparagus, shredded cheese and chopped spring onions. Some of that stuff was a bit older than ideal, since I had forgotten it was even back there. Didn’t seem to affect the final product at all, though!

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My go-to pie crust is Simply Recipes’ pâte brisée. I usually make up 4 at a time and freeze the disks in plastic bags for later use. Super useful and much cheaper than paying €2 per frozen crust at the grocery store. It’s an all-purpose crust that’s good for both sweet and savory pies. Just defrost overnight and roll it out like normal when it’s baking time.

The recipe I followed with just the barest of tweaks was Food.com’s Asparagus Bacon Quiche by Nancy’s Pantry. Trying out a new recipe layout to streamline my pictures and method. Hope it works for you!

Asparagus Bacon Quiche

Serves 6-8
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg, Milk
Meal type Breakfast, Lunch
Misc Freezable, Serve Hot
Website Food.com

Ingredients

  • 1 9-inch pastry shell (unbaked)
  • 1lb asparagus (cleaned and chopped, about 2 cups worth. I used some I had frozen earlier.)
  • 8 Strips bacon (fried and crumbled into bits)
  • 4 medium eggs
  • 1.5 cups half and half (I use 15% fat lactose-free Finnish ruokakerma)
  • 1 cup shredded emmental-mozzarella cheese blend (original recipe called for parmesan, but this is what I had on hand and we like this blend)
  • 1 heaped tablespoon green onion (finely sliced. I keep this prepped and frozen for quick access.)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground nutmeg

Note

Remember to check blood sugars to verify safe portion sizes, since everybody has different tolerance levels. This is just what works for me. The eggs and protein greatly help to balance the bit of pie crust consumed with it, so a slice of this works pretty well for me as a breakfast.

Directions

1.
Preheat oven to 450F (232C). Roll out defrosted pie crust between two sheets of wax paper for mess-free shaping.
2.
Mold pie crust into pie tin, leaving wax paper on.
3.
Bake pie crust at 450F (232C) for 5 minutes, then remove the top layer of paper. Bake for 5 more minutes then remove from oven.
4.
Bring water to boil and cook asparagus. It should be tender but not mushy. It took me about 6 minutes, but I threw a frozen chunk into the boiling water. Drain and set aside.
5.
While your asparagus is boiling and your pie crust is baking, fry up your bacon. I usually chop it up before frying, since the smaller pieces cook faster.
6.
Beat together your eggs and cream in a bowl.
7.
To the egg mixture, add in 1/2 cup of cheese, the chopped green onions, sugar, salt, pepper and nutmeg.
8.
Put the asparagus and bacon in the parbaked pie crust as the bottom layer, making sure the mixture is evenly distributed.
9.
Pour the egg mixture over the asparagus and bacon. Sprinkle the other 1/2 cup cheese over the egg mixture.
10.
Bake quiche at 400F (205C) for 10 minutes, then reduce heat to 350F (177C) degrees and bake for 25 minutes more, or until pointy utensil inserted into the center comes out clean.
11.
Serve hot! Quiche also freezes rather well, as long as it is carefully wrapped and airtight. Reheat in the oven, not the microwave!

Disclaimer: The obvious stuff. I am not a nutritionist, dietitian or medical professional. Just sharing what works for me.

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