Asparagus and Bacon Quiche

Step 1

In advance: Roll the rich pie crust out on a well-floured work surface until it’s approximately 11 to 12-inches in diameter. Transfer it to a 9-inch pie plate or tart pan. Press it into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging, then fold and crimp the overhanging dough. Loosely cover the pie crust with plastic wrap and transfer it to your freezer for 1 hour or longer.

Step 2

Preheat oven to 425F and place the oven rack on the lowest rung.

Step 3

In a cast iron skillet fry the bacon until crispy. Drain on a paper towel. Pour off most of the fat from the pan, leaving about 2 teaspoons. Reheat the pan and add the onions. Cook, stirring often, until the onions are light brown and caramelized, about 10 minutes.. Remove onions from pan and cool completely.

Step 4

Toss asparagus into the pan and cook quickly over high heat until bright green and the stems are tender, 5-6 minutes. Add a splash of water to the pan to create steam. Remove asparagus and drain on a paper towel.

Step 5

Crack eggs into a medium bowl and whisk together with the cream. Add salt and pepper, and a spoonful of chopped herbs if you happen to have any on hand.

Step 6

Remove the quiche crust from the freezer. Sprinkle the cheese on the bottom of the crust, followed by the caramelized onions. Chop the crispy bacon and add that as well. Arrange the asparagus over the top. Pour the egg custard over the filling.

Step 7

Dip a pastry brush into the dregs on the bottom of the custard bowl and lightly brush the edges of the crust. This will give it a lovely golden brown colour when it bakes. Carefully place the quiche on the bottom rack in the oven and set a time for 10 minutes.

Step 8

After 10 minutes, reduce the oven temperature to 350F and bake until the quiche is set in the center and the crust is golden brown. This will take anywhere from 30-50 minutes, depending on the filling and the oven. Let quiche cool for about 20 minutes before slicing and serving. Serve hot, warm or room temperature.