Tara Riddle: Quiche for the perfect brunch (recipe)

Tara Riddle’s quiche.

Tara Riddle’s quiche.

I decided to create a fresh and light spring delight quiche, in honor of the season. This is the perfect brunch or dinner recipe. If you plan on serving this for brunch, shop around for some seasonal fruits to go with it on the side. If this is on the dinner menu at your house tonight, serve with a side salad and a nice balsamic dressing.
There is some debate on where the quiche originated from. Some say it is French cuisine, while others say Germany has the rightful claim to it. My thoughts are that I don’t care! It’s delicious, so thank you France and Germany for this eggy creation.
When I think of spring I think of Easter and eggs, green grass and sunshine … that’s what this quiche means to me. It’s a spring savory pie, using ingredients like asparagus and bacon. My vegan friends out there can omit the bacon and add some artichoke instead. Just sauté your artichoke with your onion and asparagus.
Quiche 
Ingredients
2 bunches of Asparagus
10 slices of Bacon
½ an Onion
1 tablespoon garlic
2 tablespoons Dijon mustard
8-10 eggs
Just a splash of Cream
½ cup Asiago Cheese
We want to start with cooking the bacon. We are not rookies. We do not just put raw bacon into the quiche, and expect it to cook. Cook the bacon, all the way. It will not burn. Use this simple cooking hack by cutting raw bacon into strips with scissors. This makes it easier, and faster to cook. It also cooks the bacon more uniformly. Put the cooked bacon on the side and let it set on a paper towel.
Save the grease!
Finely dice your onion, and chop your asparagus into inch long pieces. Sauté this up in the bacon grease … Talk about delicious veggies. When they are nice and seared with a little caramelization on it, take it off the heat and remove from grease.
In another bowl mix up eggs, Dijon mustard, salt, pepper, garlic, and a splash of cream. Use your egg whisk and beat until Dijon is fully incorporated.
It is your choice whether you want to make pie crust from scratch, or just buy it from the store. Because I am a busy real estate agent at Coldwell Banker Select and a single mom, I am going to the grocery store and buying myself some pastry dough!
I can make my own crust if I wanted to. As a former employee at Comma Coffee, I was responsible for making quiches weekly. But, I am exhausted at the end of the day, so don’t judge me; I’m cheating a little bit. LOL.
Next we want to get another mixing bowl and put our bacon, asparagus, onion, and asiago cheese all together and stir it up. Pour this into your pie crust and evenly distribute. Next, we will take our egg mixture, and pour into the pie crust. This is how you achieve the fluffiness of your quiche. I appreciate fluffy eggs.
Use 5-6 whole asparagus spears and drape across the top of the quiche before you cook it. It will look beautiful and professional when the final product comes out of the oven.
Bake at 400 degrees for about 50-60 minutes, or until the middle is not jiggly. Let it rest for about 15-20 minutes before you serve, so that everything sets properly.
Serve with:
Salad or fruit
Pineapple mimosas (I like using Trader Joe’s Cold Pressed Pineapple Juice)
Enjoy this spring delight! Take a picture and tag me on Facebook! I love seeing my recipes re-created.
Tara Riddle is a real estate agent at Coldwell Banker Select. She has previously worked at Comma Coffee in Carson City, baking desserts like muffins, and soups from scratch. 

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