I love serving quiches for Easter Brunch, or any other Sunday breakfast. And this basic recipe for a Danish Quiche, which I received from my mother, is so easy to make yet tastes like it came from a restaurant. The wonderful thing about this recipe is that the cheese and veggies can all be substituted.
While this recipe calls for asparagus (which is in season now) and Havarti cheese, I’ve made Quiche Lorraine (bacon and Swiss cheese), ham and Emmentaler cheese, crab meat and cheddar cheese, spinach and feta cheese… you can just make up your own and it always tastes great. If you’re using a chopped & cooked vegetable, use 1 – 1 1/2 cups. If you’re using a protein, like chopped ham, use 1/4 pound. The amount of cheese will remain the same, 1 cup of grated cheese. The more you make this, the more variations you can come up with! I hope you all have a great weekend and are enjoying these early days of Spring.
Asparagus Quiche
Ingredients
- 2 slices of bacon cooked drained, and crumbled
- 1 cup Swiss cheese shredded
- 2 Tablespoons diced onion
- 1 cup cooked asparagus pieces cut in 1" pieces
- 2 cups whole milk
- 1 cup Bisquick
- 4 Eggs
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- dash paprika
Instructions
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Preheat at the oven to 400℉. Lightly grease a 10" quiche pan.
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Sprinkle the crumbled bacon on the bottom of the quiche pan. Then add the shredded Swiss cheese, diced onion, and asparagus pieces.
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In a large bowl, beat the eggs with a fork. Add in the salt, pepper, and milk. Then stir in the Bisquick and stir until very, very smooth.
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Pour the egg mixture over the cheese and veggies. Sprinkle paprika over the top. Bake for 35 minutes until the edges are set and a toothpick inserted into the center of the quiche comes out clean. Cool on a baking rack for 15 minutes to set the quiche. Serve immediately.