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Tara Riddle: Quiche for the Perfect Brunch (Recipe)

Tara Riddle: Quiche for the Perfect Brunch (Recipe)

Tara Riddle’s quiche.

I decided to make a fresh and light spring quiche, in honor of the season. This is the perfect brunch or dinner recipe. If you plan on serving this for brunch, look for seasonal fruits to go with it. If this is on your dinner menu tonight, serve with a salad and a tasty balsamic dressing.
There is some debate about where the quiche comes from. Some say it’s French cuisine, while others say Germany has the rightful claim to it. My thoughts are I don’t care! It’s delicious, so thank France and Germany for this very own creation.
When I think of spring, I think of Easter and eggs, green grass and sunshine…that’s what this quiche means to me. It’s a hearty spring pie, with ingredients like asparagus and bacon. My vegan friends out there can omit the bacon and add some artichoke instead. Just sauté your artichoke with your onion and asparagus.
Quiche
ingredients
2 bunches of asparagus
10 slices of bacon
½ an onion
1 tablespoon garlic
2 tablespoons Dijon mustard
8-10 eggs
Just a splash of cream
½ cup Asiago Cheese
We want to start cooking the bacon. We are not beginners. We don’t just put raw bacon in the quiche and expect it to be cooked. Cook the bacon completely. It won’t burn. Use this easy cooking hack by cutting raw bacon into strips with scissors. This makes it easier and faster to cook. It also cooks the bacon more evenly. Place the cooked bacon next to it and let it rest on a paper towel.
Save the fat!
Finely chop the onion and chop the asparagus into 1-inch long pieces. Saute this in the bacon fat… Talk about delicious vegetables. When they are nicely seared with a bit of caramelization on top, remove them from the heat and remove from the fat.
In another bowl, combine eggs, Dijon mustard, salt, pepper, garlic and a splash of cream. Using your egg beater, beat until Dijon is fully incorporated.
It is your choice whether you want to make the pie crust from scratch or just buy it in the store. Being a busy real estate agent at Coldwell Banker Select and a single mom, I go to the grocery store and buy some pastry dough!
I can make my own crust if I want. As a former employee at Comma Coffee I was responsible for making quiches every week. But at the end of the day I’m exhausted, so don’t judge me; I cheat a little. LOL.
Next, we want to grab another mixing bowl and put our bacon, asparagus, onion, and asiago cheese all together and stir. Pour this into your pie crust and spread it evenly. Then we take our egg mixture and pour it into the pie crust. This is how you get the fluffiness of your quiche. I appreciate fluffy eggs.
Use 5-6 whole asparagus and lay them over the top of the quiche before cooking. It looks nice and professional when the finished product comes out of the oven.
Bake at 400 degrees for about 50-60 minutes, or until the center does not wiggle. Let it rest for about 15-20 minutes before serving to allow it to set.
Serve with:
Salad or fruit
Pineapple mimosas (I like to use Trader Joe’s Cold Pressed Pineapple Juice)
Enjoy this spring delight! Take a picture and tag me on Facebook! I love seeing my recipes recreated.
Tara Riddle is a broker at Coldwell Banker Select. She previously worked at Comma Coffee in Carson City, baking desserts such as muffins and soups.