Smoky California Quiche
Courtesy of California Ripe Olives 6 Servings • 10 Min. Prep Time • 55 Min. Cook Time • Freshly brewed tea or coffee, a tall glass of cold milk or fresh fruit.| Ingredients |
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| 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 |
Directions:
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.
Nutrition:
Calories: 408; Total Fat: 29g; Cholesterol: 171mg; Total Carbs: 19g; Fiber: 2g; Protein: 17g;