RECIPES PORK MEATS

Autumn Asparagus and Bacon Quiche

Autumn Asparagus and Bacon Quiche

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 15
Difficulty Medium

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Ingredients

  • For The Pastry
  • 1.5 cups Plain White Flour
  • 100 g Butter chilled
  • 1 Egg Yolk
  • 2 tbsp Water
  • For Quiche
  • 1 tbsp Olive Oil
  • 1 Onion
  • 150 g Bacon Pieces
  • 5 Eggs
  • 1/2 tsp Nutmeg
  • 2 tbsp Greek Yoghurt
  • 3/4 cup Milk or sub for 1 cup cream
  • 3 Spring Onion thinly sliced
  • 10 Asparagus Spears ends trimmed

Nutrition Information

Qty per
356g serve
Qty per
100g
Energy 406cal 114cal
Protein 28g 8g
Fat (total) 25g 7g
 - saturated 12.1g 3.4g
Carbohydrate 18.5g 5.2g
 - sugars 11.1g 3.1g
Dietary Fibre 6.9g 1.9g
Sodium 901mg 253mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Quiche is a family favourite in most houses, and this Autumn Asparagus And Bacon Quiche is no exception.

When asparagus are in season, we love to use a couple of bunches in a meal like this one, just to get our fix.

Now while this recipe does call for you to make your own pasty (it’s easier than you think), its not a requirement. If you’re in a rush or you aren’t up for it, feel free to sub out with shortcut pastry that you can get in the frozen section of any supermarket.

Autumn Asparagus and Bacon Quiche | Stay At Home Mum

Method

  1. To make the pastry put the flour and butter in a food processor and blend until the mixture looks like breadcrumbs. Then add the yolk and water (you may only need one tablespoon) and pulse until a dough forms.

  2. Turn the dough out on a floured surface and knead lightly before forming into a disc. Wrap in cling wrap and pop in the fridge for 20 minutes.

  3. Preheat your oven to 190 degrees (or 170 if fan forced) and grease a rectangular baking dish at least 20cm x 25cm.

  4. Roll out your chilled pastry on a lightly floured surface, and spread with rolling pin until it is about 5mm thick. Gently place it into the prepared pan and trip the edges. Chill the pastry again for 10 minutes, then line with baking paper and fill with either baking weights or rice. Bake for 15 mins. Remove the weights/rice and bake again for 10 mins, or until pastry is dry.

  5. At the same time heat the oil in a pan and cook the onion until soft. Add the bacon pieces and cook to your preference. Spread this mixture over the pastry.

  6. In a bowl whisk together the eggs, milk and yoghurt, along with the finely sliced spring onions. Add in the nutmeg, as well as salt and pepper to taste. Pour into the baking dish.

  7. Arrange the asparagus over the top of the dish and bake for about 30 minutes, or until set. Let the quiche stand for a few minutes before cutting and serving.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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