Asparagus is one of my favorite signs of spring. This quiche is simple and is an excellent Ostara meal, combining fresh asparagus and eggs. I leave the Canadian bacon, green onion, and black pepper to season it so there are a lot less ingredients in this one. You can always make the quiche crustless if you don’t have potatoes but I feel like the potato adds some delightful texture. The Asparagus in the photo were larger than I usually use, the smaller ones are more tender but all asparagus is delicious….
Always mix the salt and essential oils in with the eggs before pouring them over the filling. Salt affects the way the protein bonds in the egg which yields fluffier, more delicious eggs.
Asparagus, Canadian Bacon & Cheddar, Potato Crust Quiche
March 7, 2021
Cuisine
Breakfast
Prep Time
15 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 30 minutes
Ingredients
- 3 Large Red Rose Potatoes
- 1 Bunch Asparagus
- 3 Pieces Canadian Bacon
- 2 Green Onions
- 8 Large Eggs
- 1 Cup Cheddar Cheese
- 1 Drop Black Pepper Essential Oil
- Dash Salt
- Coconut Spray Oil
Instructions
- Slice the potatoes thinly (I use a mandolin). Spray the pie pan with the coconut spray oil & line the pan with the potato until the entire surface is covered.
- Layer in the cheese, Canadian bacon, then cheese and green onion, then asparagus.
- Break all the eggs into a bowl, add salt & the essential oil (dip a wooden toothpick into the opening of the basil oil, tip the bottle so that the oil hits the toothpick then swirl the toothpick through the eggs) and mix thoroughly. Pour over the filling slowly so that it fills in the spaces between.
- Place on a cookie sheet in case of overflow & cover with a pot lid to keep steam in & keep it from burning. Bake for 1 hour 15 minutes at 375 degrees, last 15 minutes uncovered so the top is golden & the eggs are fully cooked.
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