Lunch: Asparagus and Bacon Make-Ahead Quiche

Fresh spring asparagus and salty, savory bacon are an unbeatable combination in this simple but satisfying quiche.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Asparagus and Bacon Make-Ahead Quiche

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Ingredients

1 1/4 c. all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
6 tbsp. cold vegetable shortening
3 tbsp. water
4 large eggs
1 1/4 c. whole milk
1/2 tsp. salt
6 slice thick-cut bacon
8 oz. asparagus
1 c. grated Gruyère cheese

Instructions

Make the crust: Preheat oven to 375 degrees F. In food processor, pulse flour, and 1/2 teaspoon each sugar and salt until combined. Add vegetable shortening; pulse until coarse crumbs form. Sprinkle in 3 to 5 tablespoons water, pulsing between additions until dough is just moist. Pat into disk. Cover with plastic wrap; freeze 30 minutes or refrigerate up to 2 days.
On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Transfer to 9-inch pie plate. Trim off excess dough. Tuck edge of dough under and pinch to create rim. Crimp to decorate edge. Line dough with parchment paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove liner and weights. Bake another 10 to 13 minutes, or until edge is golden and bottom is no longer raw. Cool slightly on wire rack.
Make the custard: Whisk together eggs, milk, and 1/2 teaspoon salt.
In 12-inch skillet, cook bacon on medium-high 8 minutes, or until crisp, stirring occasionally. With slotted spoon, transfer bacon to plate. To same skillet, add asparagus. Cook 2 minutes, stirring. Cool slightly. Stir bacon, asparagus and grated Gruyère cheese into custard. Pour into cooled quiche shell.
Bake in 375 degrees F oven 35 to 45 minutes or until center is just set. Cool 15 minutes. Serve warm or at room temperature.

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