Asparagus season is here! In celebration, here is a great recipe fortiny asparagus quiches that work up fast. For the more adventurous (or simply better at pastry than me) you can use your favourite piecrust recipe. I used store-purchased tart shells.
The best part? Right now asparagus, bacon, dried herbs and eggs can all be purchased at the market!
18 tart shells
1/2 lb asparagus, chopped
1/4 c cooked and crumbled bacon
1 french shallot, finely diced
1/2 cup shredded swiss cheese
1/4 c milk
1 tsp dried oregano
1/2 tsp salt
shake of pepper
Preheat the oven to 350 degrees. Lay the tart shells out on a baking sheet.
Artfully arrange the asparagus, bacon, shallot and cheese in each tart shell, trying to spread everything evenly between your shells.
Lightly beat the eggs and mix with mil Add the oregano and salt. Spoon egg mixture over individual tart shells until theya re about 3/4 full. Back 15-20 minutes or until golden brown