SUPERB SHALLOT, BACON, ASPARAGUS, GRUYèRE QUICHE

Superb Shallot, Bacon, Asparagus, Gruyère Quiche image

Provided by Cassie * @1lovetocook1x

Categories Eggs

Number Of Ingredients 19

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CRUST
1 1/4 cup(s) ap flour
2 teaspoon(s) dried rosemary
1 teaspoon(s) kosher salt
1 stick(s) cold butter - cut into chunks
4 - 5 tablespoon(s) ice water
FILLING
3 - 4 - shallots, sliced thin
5 - 6 stalk(s) fresh asparagus, with tough end removed, cut on a diagonal - 1 1/2 inch pieces
6 slice(s) thick bacon, cooked and chopped into 1 inch pieces
2 tablespoon(s) reserved bacon grease
2 teaspoon(s) fresh rosemary chopped or can use 1 tsp dried
5 - eggs
1 cup(s) cream
1/3 cup(s) sour cream
1 cup(s) shredded, gruyère
pinch - nutmeg
- pepper to taste
kosher - salt for serving

Steps:

Make your crust: In food processor add flour, salt and rosemary. Pulse to blend. Add butter, pulse about 8 times until small pieces remain visible. Add ice water 1 tablespoon at a time, pulsing after each addition. Remain adding until dough comes together and can be gathered up and stays together.
Make into a disc shape, Chill. while making filling.
Cook bacon until crisp, drain. Reserve 2 tablespoons grease.
To the grease in a medium skillet, add shallot slices. Cook over low - med heat. stir occasionally, but you want them to caramelize. After caramelized add the asparagus to the pan and saute until tender crisp....about 5 more minutes, stirring occasionally. Set aside to cool.
Mix filling: Whisk eggs, add the rosemary, sour cream, cream, nutmeg, pepper. The bacon will add some saltiness, so I wait till serving to add if needed. Mix all well.
Pre heat oven to 375 degree F. Roll out the dough on a lightly floured surface. It's a very nice dough. So, shouldn't have any problems rolling it. Place in a 9 inch tart pan, as I used or can use a 9 inch pie plate. Trim edges.
In the bottom, line with shallots, asparagus, bacon and cheese. ( I forgot to add the bacon ) so added to top...
Pour the egg mixture over top.
Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm. Delicious!