Canadian Bacon and Asparagus Quiche

Name: Canadian Bacon and Asparagus Quiche
Yield: 8
Ingredients: 1 ¾ cups King Arthur Unbleached All-Purpose Flour; ½ teaspoon salt; 8 tablespoons cold Cabot Unsalted Butter, cut into pieces; 6-8 tablespoons ice water; 6 ounces sliced Dakin Farm Canadian Bacon; 1 pound fresh asparagus, trimmed, blanched and cut into 1-inch pieces; 3 large eggs; 2 cups heavy cream; ½ teaspoon salt; ¼ teaspoon ground black pepper; 3 large egg yolks; 1 tablespoon fresh lemon juice; 16 tablespoons Cabot Unsalted Butter, melted; Salt to taste

Servings

8

Need a quiche recipe that’s perfect for any occasion, whether a casual breakfast for your family or for a celebratory brunch with friends and family on a holiday or other special occasion? Our Asparagus Bacon Quiche recipe is made with a rich, buttery crust, a savory filling, and is topped with a wonderful Hollandaise sauce. You can’t go wrong with this dish! Try it out for yourself and then feel free to share it with your friends and family members on Facebook, Pinterest, Instagram and Twitter.

Ready to give this dish a go? For the crust, you’ll need unbleached all-purpose flour, salt, Cabot Unsalted Butter (cut into pieces), and ice water. Once your dough is made following our recipe steps, press it into a flattened disk, wrap it in plastic, and refrigerate it for 3 to 4 hours. After the dough has been refrigerated for a few hours, preheat your oven to 300°F, unwrap and roll out your dough on a floured surface, and transfer dough to a 10-inch tart pan. Place Canadian bacon slices evenly over the bottom of your crust and arrange asparagus (trimmed, blanched, and cut into 1-inch pieces) on top of the bacon. In a separate bowl, whisk together eggs, then add cream, salt, and pepper, and whisk all together. Pour this mixture over asparagus and bake tart for an hour and a half – or until the custard is completely set to the center. While tart is baking, prepare your Hollandaise sauce according to the recipe instructions and serve over the warm tart.

Want a crustless quiche? Try our Crustless Spinach Quiche recipe for a quiche that’s less work but still full of flavor. As a cooperative of New England and New York farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts about our Asparagus Bacon Quiche recipe, so please rate and review it once you’ve tried it. If you served it to family or friends, tell us what they thought too!

Ingredients

Crust:

1 ¾ cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
8 tablespoons cold Cabot Unsalted Butter, cut into pieces
6-8 tablespoons ice water

Filling:

6 ounces sliced Dakin Farm Canadian Bacon
1 pound fresh asparagus, trimmed, blanched and cut into 1-inch pieces
3 large eggs
2 cups heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper

Hollandaise Sauce:

3 large egg yolks
1 tablespoon fresh lemon juice
16 tablespoons Cabot Unsalted Butter, melted
Salt to taste

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Directions

To Make Crust:

SIFT flour and salt into large bowl. Add butter and work in with fingertips until mixture resembles coarse crumbs. Gradually stir in just enough of ice water to form moist ball of dough.
PRESS dough into flattened disk, wrap in plastic and refrigerate for 3 to 4 hours.

To Assemble and Bake Tart:

PLACE rack in lower third of oven and preheat oven to 300°F.
UNWRAP dough and place on floured work surface. Roll out into 12-inch-diameter circle, about ¼-inch thick.
TRANSFER dough to 10-inch tart pan, easing gently into bottom of pan. Trim off top edge.
PLACE overlapping slices of Canadian bacon evenly over bottom of crust. Arrange asparagus on top of bacon.
WHISK eggs until well combined, in medium bowl; whisk in cream, salt and pepper. Pour cream mixture over asparagus.
BAKE tart in lower third of oven for 1 hour and 30 minutes, or until custard is set all the way to center.

To Make Sauce:

PLACE stainless steel or other heatproof bowl over pan of gently simmering water; add egg yolks and lemon juice. Whisk constantly until mixture thickens and falls in “ribbon” when whisk is lifted.
REMOVE immediately bowl from heat; gradually whisk in melted butter in thin stream.
SEASON sauce with salt.
SERVE sauce over warm tart.