Spring Asparagus Quiche

Recipe by Bev I Am
READY IN: 1hr 15mins




  • Preheat oven to 425 degrees F.
  • Coat a 9-inch springform pan with nonstick cooking spray; set aside.
  • In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
  • Drain; set aside.
  • In a small bowl stir together the grated Parmesan and basil.
  • Sprinkle a work surface with half of the mixture.
  • Roll out pizza dough on the surface to a 12-inch square.
  • Sprinkle with remaining Parmesan mixture.
  • Using a rolling pin, gently press into dough by rolling over top.
  • Turn dough into prepared pan.
  • Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
  • Line dough in pan with a double thickness of foil.
  • Bake for 8 minutes.
  • Remove foil.
  • Bake 5 minutes more.
  • Remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Meanwhile, in a small skillet cook bacon until crisp.
  • Drain, reserving 1 tablespoon drippings.
  • Crumble bacon; set aside.
  • Cook onion in reserved drippings over medium heat until tender but not brown; drain.
  • In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
  • Stir in crumbled bacon and onion.
  • Toss together Swiss cheese and flour.
  • Add to egg mixture; mix well.
  • Pour egg mixture into the dough-lined pan.
  • Toss asparagus halves with the oil.
  • Arrange asparagus in a spokeline pattern on top of egg mixture.
  • Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes before serving.
  • Remove sides of pan to serve.
  • Top with shaved Parmesan cheese, if desired.
  • Makes 6 main-dish servings.