Asparagus Bacon and Cheddar, what better combination could there be? Oh I know, a crispy pie crust to encase it all. A Quiche in this country a lot of times feels like an ‘egg pie’ to me, which can make it pretty heavy and rich. So for this recipe I only used 1 egg, and by adding greek yogurt, we up the protein content without adding a ton of fat or weighing down the filling. Serve with a big salad for a light lunch or dinner or with a side salad as a first course for a leisurely, sit down dinner.
Okay so after all that pretty talk, here’s the truth: I made so many different traditional Swiss cookie dough recipes (you know, for Christmas I get homesick if I don’t have ‘my’ cookies), that I ran out of eggs, well, besides the one used here. So I had to make due with what I had on hand: 1 egg, flour/pie crust (there’s always pie crust), asparagus and some odds and ends.
Well, as so many times, when you find yourself in a tight situation, it leads to the discovery of something much better than expected…
- Single pie crust
- 1 lb asparagus
- 1 oz Speck *, diced
- 2 oz Gruyere (or cheddar), grated
- 1 cup milk
- 1 egg
- salt to taste
- 2 heaped tbsp Greek yogurt
- Preheat oven to 380°F
- Roll out pie crust 1″ bigger than pie pan, fold to place into pan, and roll edges under to make a thicker edge.
- Mix milk through Greek yogurt
- Cut any hard ends off of asparagus, then place them into the crust in two layers, the second layer at a right angle to the first. Break any asparagus that are too big into smaller pieces
- Distribute the Speck over the asparagus, then pour the milk egg mixture over everything, and sprinkle with the grated cheese.
- Bake in the middle of the oven for 35-40 min
- Serve hot or warm
*often translated as bacon, it however has much more meat than fat on it, but plain old bacon would do as well, just have the butcher cut you a thick piece you can then dice into cubes)
Serves 4 as a lunch/light dinner, or 8 as an appetizer.
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