Asparagus Quiche

Liven up the standard bacon and eggs breakfast with this bacon and asparagus mini quiche recipe.

Product to use

Fresh Cream

Ingredients

8 strips bacon.
1 bunch asparagus, cut into bite sized pieces.
Salt and freshly ground black pepper.
6 large eggs.
1 cup Nammilk Fresh Cream.
2 tablespoons freshly chopped chives.
1 sheet frozen puff pastry, thawed in refrigerator overnight.

Directions

Preheat oven to 180ºC.
In a large skillet over medium heat, cook bacon until crispy.
Drain on a paper towel lined plate then chop into bite sized pieces.
Increase heat to medium high and cook asparagus in bacon fat until tender.
Season with salt and pepper.
In a medium mixing bowl beat the eggs, Nammilk Fresh Cream, salt, pepper and chives.
Unfold thawed puff pastry and place on a lightly floured surface.
Smooth creases in pastry with your finger and roll out dough to 0.5cm thickness.
Cut into 4 equal squares and place each into the centre of 4 large ramekins or 4 small cast iron skillets.
Carefully place without stretching the dough, then divide egg mixture, bacon and asparagus into each.
Place in a rimmed sheet pan and bake until golden and puffy, approximately 30 minutes.
Serve immediately.

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Nutella Coffee

Creamy Butter Chicken

Strawberry & Cream Parfaits

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