serves 8 per quiche, makes 2 full quiche! :)
- 2 unbaked deep dish pie shells
- 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 10 slices turkey bacon
- 1/4 cup diced green onions
- 5 eggs
- 1 1/2 cups half-and-half
- 1/4 tsp ground nutmeg
- salt, to taste
- pepper, to taste
- 2 cups shredded colby & monterrey jack cheese
Blanche asparagus by placing in a microwave safe container in a single layer and just covering with water. Cook on high for 2 minutes. Remove from water and set aside and let cool.
Cook bacon in a skillet until browned. Cut into smaller pieces and set aside.
Place asparagus, bacon pieces, and green onions evenly between the 2 pie shells. Sprinkle cheese on top. In a bowl beat together eggs, half & half, nutmeg, salt and pepper. Pour egg mixture evenly on top of cheese.
Bake uncovered for 30-40 minutes until egg mixture is firm and set. Make sure to check with a toothpick.
This was such a pretty quiche and plates really nicely. I loved all the colors and flavors in it. I would highly recommend it if you're feeding a group!