1 9-inch unbaked pie crust
1 bunch of asparagus tips, chopped
4 slices crisp bacon, cooked and crumbled, divided
4 large eggs
1-1/2 cups heavy cream
1 cup shredded cheddar jack cheese, divided
1 small bunch green onions, chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees
1. Follow package directions to prepare refrigerated pie crust. When it's in your pie plate, poke holes in the bottom with a fork to avoid bubbling. When it is ready, place it in the freezer until you are ready to assemble the quiche.
2. Cook and crumble the bacon.
3. Boil a small pot of water and cook the asparagus tips for 4 minutes. Drain in colander and rinse in cold water.
4. In a mixing bowl, whisk the eggs. Then add the heavy cream, half of the cheese, the green onions, salt, and pepper.
5. Remove your pie crust from the freezer. Put the asparagus and 3/4 of the bacon in the bottom of the pie shell.
6. Pour the egg mixture over the asparagus and bacon.
7. Top with remaining 1/2 cup of cheese and remaining bacon.
8. Bake for 40-45 minutes or until top of quiche is browned and wooden toothpick inserted in center comes out clean.
Let sit for 5 minutes before cutting and serving.
You can substitute different types of shredded cheese for the cheddar jack. Cheddar and Monterey Jack are my favorites, but I've even tossed in a bit of mozzarella when I've fallen short on cheddar.
You can substitute chopped broccoli for the chopped asparagus if you prefer.
Make sure you use heavy cream in the recipe or the quiche will not turn out.
Keywords: breakfast casserole, breakfast quiche, holiday breakfast, special occasion breakfast, mid century breakfast, high protein breakfast