I bought a really big bag of asparagus at Trader Joes the other day. You ever notice that asparagus is one of those things typically served in smaller portions? We’d eaten it sauteed and in a pasta dish and I was in the market for some other venue for the last of the asparagus. I also had some lovely cherry tomatoes my neighbor Zehra gave me.
Sunday mornings are pretty much the only time my husband and I get to enjoy breakfast together and he is usually in charge of the menu. I typically request cheesy eggs and biscuits and gravy. That’s pretty hard to beat, in my mind, but I thought I would give quiche a try as a way to use up some of my fresh produce.
Though Morgan deemed it “not a very manly breakfast” he did eat two servings. I ate three. Needless to say, we enjoyed it. So here’s the recipe if you want to give it a try!
Kitsey’s Asparagus and Cherry Tomato Quiche
- 10 – 12 asparagus spears, chopped into bite sized pieces (don’t forget to snap off the ends first.)
- 10 – 12 cherry tomatoes, halved
- 1/4 of an onion, finely chopped
- 2 to 3 garlic cloves, finely minced
- 6 slices bacon, chopped
- 5 eggs
- 1/2 cup milk
- Salt, pepper to taste
- Fresh basil, chiffonade (I used about 5 large leaves)
- 1 frozen pie crust
If you’re going to get fancy and make your own pie crust, feel free. Otherwise, lay one out of the freezer so it can thaw while you turn on the oven at 350 degrees to preheat. Cook chopped bacon until fat is rendered and it’s just beginning to get crisp then remove from pan. Drain off most of the grease, but leave about a tablespoon in the pan. Saute chopped onion until it begins to soften. Add the garlic and saute just for a minute then remove from pan. Toss chopped asparagus into hot pan and saute for about a minute then remove. Place pie crust into pan and top with halved cherry tomatoes. Sprinkle lightly with kosher salt. Put cooked bacon on top of the tomatoes. Whisk together eggs and milk, season liberally with salt, cracked black pepper and basil. Add in cooked onions, garlic and asparagus. Pour egg mixture into piecrust. Top with shredded parmesan cheese. Bake at 350 degrees for 40 to 45 minutes.