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Asparagus and Bacon Quiche

Print Recipe
Course Breakfast, brunch
Servings 8 servings

Ingredients
  

  • 1 sheet puff pastry thawed
  • 8-10 asparagus spears trimmed
  • 1 tbsp olive oil
  • 1 cup cooked bacon diced
  • 5 eggs
  • 1/2 cup cooking cream
  • 1/2 cup crumbled feta cheese
  • parsley to garnish

Instructions
 

  • Preheat oven to 375 degrees farenheit.
    Place asparagus on a baking sheet and drizzle with olive oil.
    Roast for 10-12 minutes, until cooked through but not too crispy (remember, they will cook more in the quiche as well) Remove from oven and let cool.
  • Reduce heat to 350.
    Roll out your puff pastry sheet to a 10 x 10 square, or whatever size needed to cover your quiche pan. Drape pastry over pan. Trim off any excess. Using a fork, poke holes on top of pastry. Blind bake for 20 minutes or until crust is golden.
  • In the meantime, prepare quiche filling.
    In a large bowl, whisk together eggs and cream. Add in feta cheese and bacon.
    Cut asparagus spears into thirds and add those as well.
    Season with salt and pepper.
    Pour filling into pan and bake uncovered for 20-25 minutes until your eggs set. Remove from oven and let cool for 5 minutes. Garnish with parsely or other herbs and serve!