…sounds a bit healthier than my usual posts…
This quiche is very good. It’s light and fluffy, and the flavors work well together. And, I think this will be a much healthier lunch option than some of my others during the work week.
The recipe is adapted from “Brunch,” a Betty Crocker publication from March 2008 (page 21)
refrigerated pie crust (I blind baked mine before filling)
1 c. frozen shredded hash browns, thawed
1 c. asparagus, cut into 1/2″ pieces
1 c. diced smoked bacon
6 oz diced Havarti cheese
I didn’t pre cook any of the above; I chopped, mixed together, and placed in pie shell.
Mix very will with hand mixer (you need the bubbles!)
4 extra large eggs
1 c. whole milk
(I added a little dried thyme and dried basil)
1/8 t. salt
Pour this over the ingredients in the pie shell.
Bake at 375 degrees F for about 55 minutes. A knife inserted in the center should come out clean when the quiche is done.
"Quiche freezes well for up to two months after baking or for one month before baking. Use any favorite filling like bacon and green chilies, onion and cheese or ham and artichoke hearts. To freeze quiche before baking: Tray-freeze until firm; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to one month. Do not thaw before baking. Unwrap and bake as usual, allowing 10 to 20 minutes additional time. To freeze quiche after baking: Tray-freeze; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze up to two months. Do not thaw before reheating. Unwrap and bake in a 350 degree F. oven for 20 to 25 minutes, or until heated through. from: Missouri Families: Food Safety"