Asparagus & Bacon Quiche (Edit recipe)

All hail the glorious quiche! The versatile breakfast, brunch or dinner delight! You can prep the crust ahead of time and when meal time gets closer, you can assemble, bake and enjoy. The umami packed bits of bacon pair so well with the fresh asparagus all baked up in a fluffy egg mixture made with "buttermilk" so it's dreamy delish. Simply seasoned, so all the flavors shine. You’ll need our Paleo/gluten free PIE CRUST recipe for the crust or our PIE CRUST MIX available from Legit Bread Company. We enjoy the caramelized onion layer, but it’s completely optional, see note below if you skip them.

30 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	9 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	386 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), single crust or you can use our PIE CRUST MIX from Legit Bread
1 cup Whole Milk, can sub almond milk (or milk of choice) for paleo/dairy free
1 Tbsp Lemon Juice
4 whole Eggs, well whisked in a mixing bowl
.75 tsp Sea Salt
.25 tsp Balanced Bites Trifecta Blend, can sub garlic powder
2 tsp Chives, fresh, finely chopped
.75 cup Bacon, pre cooked, crispy & chopped into bite sized pieces
.75 cup Caramelized Onions, optional (see note below)
1 bunch Asparagus, approximately 1lb, par cooked with desired seasoning

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°. Make a single pie crust as directed. Roll out in between two pieces of dusted parchment paper to approximately ¼“ thick. Use the bottom insert of your 9” tart pan to trace a circle in the dough and cut it out. Remove excess dough from around the circle then carefully flip over. Place that inside the pan, this is the bottom of your quiche.
Reroll the dough scraps, cutting into strips approximately 1 ½“ wide. Dip a pastry brush in the whisked eggs to add a little egg wash along the outer edge of the quiche bottom, then carefully place strips along the sides of the tart pan and press gently along the bottom to adhere strips. Give the entire crust a good press with the palm of your hand on all sides and bottom to ensure you have a good fit. Poke a few vent holes in the bottom with a fork. You will have extra dough, so make some crackers!
Place the quiche crust on a baking sheet and par-bake for 15 minutes. Remove from the oven and prepare the filling while it cools on the stove top, leaving the crust on the baking sheet and oven on.
In a large bowl, whisk the milk and lemon juice together and let it set for 5 minutes, essentially making buttermilk. Add the whisked eggs, salt, trifecta season and chives, whisking everything together well, set aside.
Time to assemble the quiche! Sprinkle the bacon evenly on the bottom, then the caramelized onions (if using) followed by laying the asparagus stalks on top, alternating tops and bottoms if desired and trimming as needed to fit into the pan.
Re-whisk the egg mixture then carefully pour over the other ingredients in the tart pan. Keep in mind that the egg mixture will puff up a bit as it cooks, so try to keep the egg mixture layer just below the top edge of the crust. Since egg sizes can vary, you may or may not have a little extra.
Carefully place quiche in the oven (still on the baking sheet) and bake for 35-40 minutes or until the center is no longer jiggly and the crust edge is golden brown. Remove from the oven and cool slightly before serving.
Carefully remove from the tart pan and garnish with additional bacon if desired. Best enjoyed the day it’s baked, but can be stored in the fridge for 2-3 days and reheated to enjoy.

Notes

You will NEED a 9” TART PAN with a removable bottom, if yours doesn’t have a removable bottom, that is totally fine, you’ll just need to maneuver the dough into the pan like you would a standard pie crust. // PAR COOKING the asparagus ensures that they will be cooked through as the quiche bakes and adds some seasoning to them. We like to cook them in the leftover bacon grease with a little Balanced Bites Trifecta blend. // If you’re not going to use the CARAMELIZED ONIONS, you may need to add an additional egg or egg yolk to make certain you have enough filling.