ASPARAGUS, LEEK, AND BACON QUICHE
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- 1 unbaked 9-inch pie crust
- 6 ounce(s) asparagus ends trimmed off and cut into 1-1/2 inch pieces
- 1 leek sliced, white part only
- 3 slice(s) bacon
- 3 eggs
- 5 ounce(s) Monterey Jack cheese grated
- 1 cup(s) milk
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- Preheat oven to 350
- Bring a large pot of water to a boil. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain and run under cold water. Set aside to cool.
- Fry bacon until crisp. Drain on paper towels and crumble once cool.
- Reheat the bacon greased skillet over medium high heat, then drop in the leek. saute for about five minutes, until leek is soft and translucent. Remove from heat.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sauteed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.
- Scatter the asparagus pieces over the mixture in the pie crust.
- Carefully place filled quiche on a sheet tray and bake for 1 hour, or until puffy and golden.
- Let cool completely before slicing.
This recipe is a personal recipe added by naughtymax and has not been tested or endorsed by MyRecipes.
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ASPARAGUS, LEEK, AND BACON QUICHE Recipe at a Glance
- COURSE: Breakfast/Brunch