Asparagus and Bacon Crustless Quiche

• Meat

  • 4 slices Bacon, thick cut

• Produce

  • 1 bunch Asparagus
  • 1/4 cup Parsley, fresh
  • 3 Scallions

• Refrigerated

  • 5 Eggs, large

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, gluten free

• Dairy

  • 1 tbsp Butter, unsalted
  • 6 oz Gruyere cheese
  • 1 oz Parmesan cheese
  • 1 1/2 cups Whole milk

Found on justalittlebitofbacon.com

Description

Ingredients

• 1 tbsp unsalted butter
• ¼ cup breadcrumbs, gluten-free
• 1 bunch asparagus, ends broken off
• 3 scallions, thinly sliced
• 4 slices thick cut bacon
• 6 oz gruyere cheese, shredded
• 1 oz parmesan cheese, shredded
• ¼ cup finely chopped fresh parsley
• 5 large eggs
• 1½ cups whole milk, approximately

Directions

• Preheat oven to 425F.
• Butter a 9-inch pie plate and then coat it with the breadcrumbs. Swirl the breadcrumbs around the plate until you have an even coating and then tap out the excess.
• Cover a baking sheet with foil; arrange the asparagus on the baking sheet and bake for 8 minutes. Add the scallions and bake for 2 minutes more. Collect 8 of the asparagus spears and set them aside to top the quiche and then cut up the remaining spears into 2 inch pieces.
• Spread out the bacon on the same baking sheet and bake for 14-16 minutes, or until brown and crispy. Remove the bacon to a paper towel lined plate.
• Lower the heat of the oven to 350F.
• Spread out the chopped asparagus and the scallions in the pie plate. Crumble the bacon and spread that out. Add the gruyere, parmesan, and parsley in an even layer.
• Break the 5 eggs into a 4 cup measure and then add milk until you reach the 2½ cup point on the measuring cup. This will be about 1½ cups of milk. Mix together the eggs and whole milk until well blended. Pour the custard over the ingredients in the pie plate. Tap the plate and give it a little shake to remove any air bubbles. Then cut the reserved asparagus spears so they are a little shorter than the radius of the pie plate. Arrange them evenly around the top and press them into the custard a bit.
• Bake for 40-45 minutes, or until the top is browned and the custard is set. The quiche will still jiggle in the middle but the edges will be puffed and firm.
• Allow to cool until just warm or to room temperature. Then cut and serve.