Quiche A La Benedict

Ingredients

• Servings: 1
• 1 tablespoon vegetable oil
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 pinch salt
• 4 slices canadian bacon, cut into 1/2-inch dice
• 3 tablespoons grated onion
• 1 clove garlic, pressed
• 4 eggs
• 3/4 cup heavy cream
• 1/2 cup biscuit baking mix (such as bisquick®)
• 3 tablespoons butter, softened
• 2 tablespoons grated parmesan cheese
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 dash hot pepper sauce
• 1 prepared 9-inch single pie crust
• 1 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. season with a pinch of salt.
• stir canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. remove skillet from heat, cover, and set aside.
• whisk eggs, cream, biscuit mix, butter, parmesan cheese, dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl.
• place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.
• spread colby-monterey jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche.
• bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.