Spring Fresh Asparagus and Gruyere Cheese Quiche
Delicious quiche with fresh asparagus and gruyere cheese
- 2 Tenderflake pie shells
- 6 ounces bacon chopped use less fatty more meaty bacon
- 1/2 cup onion finely chopped
- 8 ounces fresh asparagus chopped
- 1 1/2 cups gruyere cheese shredded
- 4 large eggs
- 1 cup heavy cream
- pinch of nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350º
Pan fry bacon until crisp.
Add onion and asparagus, cook until asparagus is tender but still crisp, 6-8 minutes.
Transfer to bowl and set aside to cool.
Whisk together eggs and cream.
Add a pinch of nutmeg, salt and pepper.
Toss together shredded cheese and asparagus mixture.
Spread evenly into pie crust.
Pour egg mixture on top.
Arrange several asparagus tips on top to decorate.
From second pie shell, cut small shapes.
Place over lapping around edge of quiche.
Bake 50-60 minutes until center of quiche is set. If top begins to brown too much cover loosely with foil and continue baking.
Let stand 15 minutes before serving.
Calories: 529kcal | Carbohydrates: 24g | Protein: 16g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 586mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 2.5mg | Calcium: 299mg | Iron: 2.2mg