Creamy Potato Soup with Bacon

Applewood Bacon & Asparagus Quiche

by @annarossiofficial

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Serves 4
Ingredients

6 eggs, whisked

1 ½ cups Half & Half

6 slices of Kayem Applewood Bacon, cooked & coarsely chopped

1 cup gruyere cheese

¼ cup scallion, thinly sliced

1 cup asparagus, diced & blanched

Pinch of salt and pepper

1 sheet of puff pastry

Directions
  • Preheat the oven to 375° F
  • In a large bowl, whisk together eggs and Half & Half. Add bacon, cheese, scallion, asparagus and season with salt and pepper.
  • Roll out your puff pastry to fill a 9x13” baker allowing a slight overhang. Line the baker with the puff pastry sheet and add your egg mixture. Top mixture with a little extra cheese and bacon.
  • Before baking, dip a basting brush into the egg mixture and brush the edges of the puff pastry.
  • Bake for 45 minutes or until mixture is set.
  • Let cool for 15 minutes before serving