I like how versatile quiche is, especially during busy times of the year. I can toss one together with whatever's in the refrigerator — that's why it often gets dubbed refrigerator pie — and they are happy at the table any time during the day. Breakfast? Sure. Brunch? They have you covered. Lunch? Add a salad and it's sublime. Dinner? You bet. Make sure you pour yourself a glass of white wine. And who is going to hate seeing this at the table:
This particular rendition involves a simple combination of crumbled bacon and fresh asparagus. The asparagus is in season, which means it's absolutely delicious and doesn't carry the hefty price tag that the lesser winter bundles generally have. Can you add onions or garlic or any other favorites? Yes. Everything from sun-dried tomatoes to chopped peppers are fantastic when added to a quiche. I've even used traditional pizza toppings like pepperoni, diced tomatoes, and black olives and had smiles all around.
What do you serve with quiche? Well, we like salads — everything from fruit salad to green salad and even simple plates of sliced tomatoes and cheese. My daughter, who likes calling quiche egg pie, likes having fruit muffins that can be baked alongside the quiche with it. Orange juice, lemonade, iced tea, and — of course — chilled white wine also pair nicely with it. Keep it simple and just sit back and enjoy!
- 1 frozen deep-dish pie crust, thawed
- 4 slices thick-cut bacon, cooked and crumbled
- 1 lb. fresh asparagus, cleaned and cut into 1/2" pieces
- 6 eggs
- 1/4 c. half & half
- 1 c. shredded cheese — choose your favorite variety
Preheat the oven to 350° F. Toss the bacon and asparagus into the thawed pie shell. Whisk the eggs and half & half together and carefully pour it into the pie shell around the fillings. Sprinkle the shredded cheese over the top of the egg and fillings.
Bake the quiche until it is firm to the touch, about 45 minutes. Cool the pie for at least 15 minutes before slicing.
- Yields: 4-6 servings
- Preparation Time: About an hour