Asparagus Quiche – The Breakfast of Spring

Asparagus – the first of the Spring crops that start blessing our table around here – and I love it.  How about a great breakfast with those tasty little stalks?

What you need:

  • 1 package crescent rolls
  • 6 eggs
  • ¼ cup heavy cream
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • ½ pound asparagus tips
  • 3 oz. shredded Gouda (about ¾ cup)
  • Sour cream

How to Do it:

Clean the asparagus and cut off the lower 2/3 of the stems (but don’t throw those out – you can make soup with them!)

Form the crescent rolls into a crust on a 10-inch pie plate.

Arrange half of the asparagus on the bottom of the pan.

Beat all the remaining ingredients (except the remaining stalks) together in a bowl and gently pour into the pie plate.

Arrange the remaining stalks over the top

and bake in a preheated, 325 degree oven for about 40 minutes, or until a knife inserted in the center comes out clean.

Garnish with sour cream and serve hot.

 

Serves 6-8

 

© Copyright 2017 The Lazy Gastronome

This entry was posted in Asparagus, Breakfast, Brunch, Fruits and Vegetables and tagged , , , . Bookmark the permalink.

11 Responses to Asparagus Quiche – The Breakfast of Spring

  1. I love asparagus so this is right up my alley. And it looks so simple too! It’s a perfect spring dish 🙂

  2. Melissa says:

    That looks absolutely divine! I love quiche and asparagus. Will be on the menu very soon. Thanks for sharing at the Family Joy Blog Link Party this week!

  3. Pingback: Cream of Asparagus Soup - The Lazy GastronomeThe Lazy Gastronome

  4. Lisa Blair says:

    Passing this recipe along!

  5. Oh, yum! Thanks so much for linking up at the Unlimited Link Party 73. Pinned.

  6. CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 74!

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