Quiche A La Benedict

Ingredients

1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 pinch salt
4 slices Canadian bacon, cut into 1/2-inch dice
3 tablespoons grated onion
1 clove garlic, pressed
4 eggs
¾ cup heavy cream
½ cup biscuit baking mix (such as Bisquick®)
3 tablespoons butter, softened
2 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce
1 prepared 9-inch single pie crust
1 cup shredded Colby-Monterey Jack cheese

Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt.

Step 3
Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.

Step 4
Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl.

Step 5
Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.

Step 6
Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche.

Step 7
Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.

Quiche A La Benedict

Ingredients

Instructions

Tags

Hi There!