Pot 'o Gold Quiche

Prep Time 10

Cook Time 50

Course Brunch, Main Course

Cuisine American, French

Servings 6

1 pie crust dough round
2 cups raw spinach leaves
20 spears of thin asparagus tough ends snapped off
6-8 slices thick bacon cooked and drained
1/2 yellow white or sweet onion, diced and roasted with bacon or sauteed in skillet
1 1/2 cups corn kernels
1 cup thick beer cheese soup or 4 oz. grated cheddar
2 oz. Shaved Parmesan
4 eggs
1 cup milk
salt and pepper

Place dough into a deep 9″ pie plate or quiche dish. Add spinach leaves, asparagus, bacon, onions, and corn. Pour soup evenly overall. Beat eggs, season with salt and pepper and then stir in milk. Pour this milk mixture slowly into quiche dish letting it seep into all the nooks and crannies. Top with Parmesan. Can be refrigerated at this point for baking later.
Bake at 350 degrees for 40-60 minutes, until set in the middle. Let sit 10-15 minutes before cutting into wedges

note: this makes 1 9 inch quiche, you can cut it in 1/4s for main dish servings or 1/6s or 1/8s for a side dish

Baking times may vary due to ingredients and your oven, bake until quiche is set in the middle, testing with a skewer or knife

Keyword asparagus & spinach quiche, bacon corn and cheese quiche, brunch, quiche, vegetable pie