Bacon and Asparagus Quiche

The best part of quiche is that you can use whatever you have in the fridge to make it and the base of it: eggs, milk, and cream, I always have on hand so it often becomes dinner when a visit to the grocery store is past due.

For this quiche I used eggs fresh from the sister's back yard,


Oscar Mayer natural (no nitrates added) bacon,


parmesan cheese (BelGioioso is my favorite brand),


and asparagus (straight from Mexico, courtesy of Publix).

Bacon and Asparagus Quiche
Recipe adapted from Baking Illustrated
Serves 6-8

1 pre-made pie crust
8 slices bacon
2 large eggs plus 2 large egg yolks
1 cup whole millk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white or black pepper
1 cup grated parmesan cheese
a few hand fulls of asparagus, trimmed

Pre bake pie shell at 375 F until slightly browned.
While pie crust is baking, cook bacon in large skillet over medium heat, until crispy. Remove bacon onto paper towels. Pour off all but 1 Tbsp of bacon grease. Add asparagus to the skillet and cook over medium heat until crispy but still firm,
about 7 minutes.

Meanwhile, whisk together the eggs, egg yolks, milk, cream, salt, and pepper.
Crumble the bacon into bite sized pieces onto the bottom of your pie crust.

Add parmesan and asparagus. Lastly, pour the egg mixture into the pie.

Bake until light golden brown and a knife blade inserted about 1 inch from the edge comes out clean and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer to a rack to cool. Let cool for at least 15 minutes before slicing.