Lunch: Asparagus Quiche with Bisquick Crust

Recipe by Lauren Haslett A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.

Ingredients

1 1/2 c. Bisquick
2 tbsp. all-purpose flour
4 tbsp. unsalted butter, cold, cut into cubes
2 tbsp. shortening (Crisco), cold, cut into cubes
3-4 tbsp. ice water (as needed)

Instructions

Combine Bisquick and flour in a large bowl. Cut in butter and shortening with a fork or pastry blender until the mixture begins to clump together.
One tablespoon at a time, at the ice water, incorporating thoroughly between each tablespoon and using only enough to bring the dough together. Form dough into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes before baking.
Preheat oven to 350 degrees F. Roll pie crust out into a circle and transfer to a 9-inch pie dish, pinching cracks or gaps together as needed and pressing it evenly into the pan.
Make the filling: Whisk eggs and egg white together, then add the cream, salt, pepper, nutmeg, ricotta, and Parmesan and whisk to combine. Pour filling into crust, then gently place asparagus pieces in a circular formation around the top of the quiche.
Cover the crust edges with aluminum foil and carefully transfer pie plate to oven. Bake about 30 minutes, then remove foil and bake another 5-10 minutes, until filling is set and crust is lightly browned. Let cool at least 15-20 minutes before slicing and serving.

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