APPLEWOOD BACON AND ASPARAGUS QUICHE

INGREDIENTS

6 eggs, whisked

1 ½ cups Half & Half

6 slices bacon, cooked & coarsely chopped

1 cup gruyere cheese

¼ cup scallion, thinly sliced

1 cup asparagus, diced & blanched

Pinch of salt and pepper

1 sheet of puff pastry, Pepperidge Farm is great

PREPARATION

1. Preheat oven to 375*.

2. In a large bowl, whisk together eggs and Half & Half. Add bacon, cheese, scallion, asparagus and season with salt and pepper.

3. Roll out your puff pastry to fill a 9x13” baker allowing a slight overhang. Line the baker with the puff pastry sheet and add your egg mixture. Top mixture with a little extra cheese and bacon.

4. Before baking, dip a basting brush into the egg mixture and brush the edges of the puff pastry.

5. Bake for 45 minutes or until mixture is set.

6. Let cool 15 minutes before serving.