Easy Quiche

An easy to make, light, fluffy quiche using a frozen pie crust .The eggs do rise a little, so don't worry if it doesn't totally fill the crust. It's really easy to make multiples as well, just double the ingredients without adding more cooking time. I've done two deep dish quiches in 50 minutes. If you use a deep dish pie crust, you'll likely need five eggs and one and a quarter cups of cream. And of course, this is just a basic recipe, so feel free to use whatever ingredients you like, including adding more cheese. Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 Quiche

Ingredients

• 1  frozen pie crust (thawed)
• 4  large eggs
• 1  cup half-and-half or 1  cup heavy cream
•  half a small onion, diced
• 3  ounces bacon, diced
• 3  ounces  shredded parmesan cheese
• 2  cups  chopped kale, stems removed
• 8  asparagus spears

Directions

1. Preheat oven to 400 degrees F.
2. In a frying pan, cook bacon till crispy and remove from pan.
3. Sautee diced onion and kale, season with salt and pepper to taste.
4. Mix bacon, veggies, and Parmesan cheese in a bowl and pour into the pie crust.
5. Whisk eggs and half and half until combined and pour over the veggies.
6. Cut the asparagus spears to fit the quiche, and place carefully on top of the eggs. Spray with cooking spray ( helps the asparagus to brown).
7. Place tinfoil over the crust edges to keep them from burning, and put the quiche into the oven for fifteen minutes.
8. After fifteen minutes, reduce heat to 350 and bake for another 35 minutes, or until middle is set and the top begins to brown. Check with a toothpick, it should come out clean.
9. Turn off the oven and open the door, but leave the quiche inside. This helps to prevent the quiche from falling.