Quiche a la Benedict

This delicious asparagus and Canadian bacon quiche mimics the flavor of eggs Benedict, but it's so much easier. For a true eggs Benedict flavor, top with Hollandaise sauce.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 411 Calories

Ingredients

• ½ teaspoon salt
• 4 eggs
• 1 pinch salt
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• 3 tablespoons butter, softened
• 2 tablespoons grated Parmesan cheese
• 1 dash hot pepper sauce
• 3 tablespoons grated onion
• ¾ cup heavy cream
• 1 cup shredded Colby-Monterey Jack cheese
• 1 clove garlic, pressed
• 1 tablespoon Dijon mustard
• 1 prepared 9-inch single pie crust
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 4 slices Canadian bacon, cut into 1/2-inch dice
• ½ cup biscuit baking mix (such as Bisquick®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt.

Step 3

Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.

Step 4

Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl.

Step 5

Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.

Step 6

Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche.

Step 7

Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.