Smoky California Quiche
Courtesy of California Ripe Olives
Serve With:
Freshly brewed tea or coffee, a tall glass of cold milk or fresh fruit.
Servings: 6
Freshly brewed tea or coffee, a tall glass of cold milk or fresh fruit.
Prep Time: 10 Min.
Cook Time: 55 Min.
What you need:
* 6 oz. bacon, chopped
* 1/2 c. diced leeks (1/4-inch)
* 1 c. blanched asparagus tips, chopped into 1/2-inch pieces
* 1 c. sliced California Ripe Olives
* 1 1/2 tsp. chopped thyme
* 1/4 tsp. Kosher salt
* 1/8 tsp. Ground black pepper
* 4 eggs, beaten
* 1 c. whole milk, heated slightly
* 1 (9 inch) pre-baked pie crust
* 1/2 c. diced leeks (1/4-inch)
* 1 c. blanched asparagus tips, chopped into 1/2-inch pieces
* 1 c. sliced California Ripe Olives
* 1 1/2 tsp. chopped thyme
* 1/4 tsp. Kosher salt
* 1/8 tsp. Ground black pepper
* 4 eggs, beaten
* 1 c. whole milk, heated slightly
* 1 (9 inch) pre-baked pie crust
What to do:
1. Heat a medium-sized sauté pan over medium heat. Add bacon and cook for 4-6 min. until browned. Stir in leeks and continue to cook for 2-4 min. until leeks are softened and bacon is crispy.
2. Strain excess grease from pan, then mix in asparagus, California Ripe Olives, thyme, salt and pepper. Remove from heat and set aside.
3. In a large mixing bowl, whisk together eggs and warmed milk. Stir in vegetable mixture and pour into prepared pie crust.
4. Bake in a 375º oven for 40-45 min. Cool on a rack for 5-10 min., then cut into wedges. Serve warm or room temperature. Serves 6.
2. Strain excess grease from pan, then mix in asparagus, California Ripe Olives, thyme, salt and pepper. Remove from heat and set aside.
3. In a large mixing bowl, whisk together eggs and warmed milk. Stir in vegetable mixture and pour into prepared pie crust.
4. Bake in a 375º oven for 40-45 min. Cool on a rack for 5-10 min., then cut into wedges. Serve warm or room temperature. Serves 6.
Nutritional information:
Calories: 408; Total Fat: 29g; Cholesterol: 171mg; Total Carbs: 19g; Fiber: 2g; Protein: 17g;