Grilled Asparagus Quiche
Add a French touch to your breakfast or brunch menu with this hearty savory quiche — a Bisquick® mix crust is filled with a creamy Swiss cheese and egg custard and loaded with pieces of grilled asparagus pieces.
Ingredient
- 1 lb fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 oz thinly sliced pancetta, cut into strips
- 1 1/4 cups Original Bisquick™ mix
- 3 tablespoons cold butter or margarine
- 3 tablespoons boiling water
- 1 1/2 cups shredded Swiss cheese (6 oz)
- 3 eggs
- 1 cup half-and-half
- 1/2 teaspoon freshly ground pepper
- 1/3 cup chopped drained roasted red bell peppers (from a jar)
Direction
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Heat indoor grill pan over medium-high heat. Drizzle asparagus with oil; sprinkle with salt. Place in grill pan. Cook 3 to 4 minutes or until crisp-tender. Cool. Cut into 1 1/2-inch pieces.
- In 10-inch nonstick skillet, cook pancetta over medium heat, stirring frequently, until crisp and browned.
- In medium bowl, place Bisquick mix. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle cheese, asparagus and pancetta in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. Sprinkle with roasted peppers.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
