I’ve been trying to refine this Asparagus Bacon Quiche for a couple of months now. It just never seemed to taste right until I tried some extra ingredients.

Now I think it is pretty close to as good as its going to get. The addition of the Sun Dried Tomatoes brings an extra flavor that just seemed to be missing. And the yogurt in the quiche base makes it fluffy and creamy.
Serves: 18-22 (Makes 2 Quiches)
Ingredients
- 12 – 14 Asparagus Spears
- 10 – 12 slices of Bacon (good quality apple wood smoked is best)
- 12 – 14 Sun Dried Tomatoes (in Oil)
- 2 Tbsp Olive Oil
- 2 Tbsp Salt, divided
- 4 Tbsp Ground Pepper, divided
- 8 Large Eggs
- 1/2 pt Half and Half (or Whipping Cream)
- 3/4 cup Greek Yogurt
- 1 1/2 cup Gruyere Cheese, shredded
- 2 prepared Pie Crusts
Preparation
Preheat oven to 400 F. Chop the bottom 1 1/2 inch off of each Asparagus Spear, and place the spears in a plastic back with the Olive Oil and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper. Shake this up to fully coat the Asparagus Spears. Then let them sit for about 5 minutes. Make a cooking tray big enough to hold the spears in one layer out of foil by turning up the edges of the foil. Place this on a cookie sheet and fill the foil tray with the Asparagus Spears. Also foil line another cookie sheet that has a cooling rack, spread out the Bacon in a single layer edge to edge. The foil makes handling all the grease a little easier.
Put both trays into the oven and cook for 10 – 12 minutes. Then flip the bacon and the asparagus and return to the oven. Cook for another 10 – 12 minutes. Remove from the oven and place both items on paper towels to drain the remaining grease. When cooled enough to handle, cut the bacon and asparagus into 3/4 inch pieces. Set these aside until final assembly.
Remove the Sun Dried Tomatoes from their container and chop into 3/4 inch chunks and set aside until final assembly as well.
Final Assembly and Cooking
Preheat oven to 375 F. Add half of the prepared ingredients into each of the pie pans and mix evenly along with half of the shredded cheese. Prepare the base quiche mix, as usual except you’ll need to add to this the Greek yogurt and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper. You should save a little Pepper to sprinkle on top of the quiche before you put it in the oven, but that is merely cosmetic. Pour the completed quiche mix over the ingredients and agitate them a little to get things to float up off the bottom of the pan a bit. Top with the remaining cheese and optionally sprinkle with Ground Pepper. Place into the oven and cook for 35 – 45 minutes or until the cheese on top starts to brown. Remove and either serve or pack up to take to the rink.