Saturday, April 7, 2012

Easter Week: Springtime Quiche

Eggs are on sale right now -- use them to make a quiche that's just as pretty to look at as it is to eat. 



(A packaged or frozen crust may be substituted if time's short)
1/4 teaspoon salt
1/3 cup cold Land O Lakes® Butter
2 tablespoons chopped fresh chives
3 to 4 tablespoons cold water


6 slices crisply cooked bacon, cut into 1-inch pieces
1/4 pound fresh asparagus spears
4 ounces (1 cup) shredded Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper


Heat oven to 375°F. Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and enough water just until flour is moistened. (Mixture will be crumbly.) Shape into ball; flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 10-inch quiche pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust.

Sprinkle bacon over bottom of crust. Cut half of asparagus into 1-inch lengths; cut remaining asparagus into 4-inch lengths.

Combine 1-inch asparagus pieces, cheese, half & half, eggs, salt and pepper in medium bowl. Pour over crust. Place 4-inch asparagus spears in random pattern on top of egg mixture. Bake for 40 to 45 minutes or until golden and set in center. Let stand 10 minutes before serving. Serve warm. 

(Thanks to Land o'Lakes for sharing this recipe. Find it here.)

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