Description
Breakfast is served! This asparagus quiche with pancetta comes together simply and quickly! This is the perfect meal for any time of day!
Ingredients
- 1 whole 9-inch Size Unbaked Pie Shell
- 1 pound Asparagus, Tough Ends Trimmed Off
- 1 Tablespoon Flour
- 3 ounces, weight Pancetta, Diced
- 1 cup Shredded Gruyere Cheese
- 1 cup Shredded Italian Blend Cheese
- 3 whole Eggs, Lightly Beaten
- 1 cup Half-and-half
- ½ teaspoons Salt
- ¾ teaspoons Basil
- ½ teaspoons Thyme
Preparation
Preheat oven to 425 F. Unroll pie crust over a 9-inch pie plate and gently press it into the bottom and up the sides of the pan. Crimp the edges of the dough using your fingers. Bake crust for 5-6 minutes, then remove it from the oven and set aside. Reduce oven to 325 F.
Put a small amount of water in the bottom of a large pot. Bring it to a boil then add asparagus. Cook asparagus until bright green and tender, about 6 minutes. Drain. Reserve 4 stalks of asparagus and set them aside. Cut the remaining asparagus in ½ inch pieces. Put the pieces into a bowl, mix with the flour and set aside.
Cook pancetta in a small skillet over medium heat until crisp. Drain pancetta on a paper towel.
Arrange asparagus pieces over the bottom of the crust. Top with cheeses. Set aside.
In a small bowl, whisk together eggs, half-and-half, salt, basil and thyme. Pour egg mixture over cheese. Sprinkle the top of the quiche with the pancetta.
Bake quiche for 25 minutes. Remove it from the oven and arrange remaining 4 pieces of whole asparagus on top of the quiche. Bake for an additional 5-10 minutes or until middle is firm and a toothpick inserted in the center of the quiche comes out clean. Remove from oven. Let it set for at least 10 minutes before slicing.
