1 hr 45 min
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold Land O Lakes® Butter
2 tablespoons chopped fresh chives
3 to 4 tablespoons cold water
6 slices crisply cooked bacon, cut into 1-inch pieces
1/4 pound fresh asparagus spears
4 ounces (1 cup) shredded Cheddar cheese
1 1/2 cups Land O Lakes® Half & Half
5 large Land O Lakes® Eggs, slightly beaten
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375°F.
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and enough water just until flour is moistened. (Mixture will be crumbly.) Shape into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 10-inch quiche pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust.
Sprinkle bacon over bottom of crust. Cut half of asparagus into 1-inch lengths; cut remaining asparagus into 4-inch lengths.
Combine 1-inch asparagus pieces, cheese, half & half, eggs, salt and pepper in bowl. Pour over crust. Place 4-inch asparagus spears in random pattern on top of egg mixture. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving. Serve warm.
Add 1 cup cubed cooked chicken with bacon to make this quiche even heartier.
Quiche can be made in 9-inch glass pie pan. Increase baking time to 45-50 minutes.
To make ahead, bake as directed; cool 30 minutes or to room temperature. Cover; refrigerate overnight. To serve, allow quiche to stand 1 hour at room temperature. Heat oven to 300°F. Heat quiche in oven 15 minutes or until heated through.