Carrot Crusted Asparagus Quiche
- Servings: 10
|5-6 oz||Canadian Bacon|
|8 oz||Pencil Thin Asparagus|
|3 Tbsp||Extra-virgin Olive Oil, divided|
|1 cup||Thinly Sliced Leek, white and light green parts, ⅛" slices*|
|3||Large Garlic Cloves, finely chopped or crushed|
|12 oz||Peeled & Grated Carrots|
|1 tsp||Lemon Pepper, divided|
|½ tsp||Garlic Salt|
|8||Extra Large Eggs|
|¼ cup||Grated Parmesan Cheese|
|1 Tbsp||Fresh Minced Dill|
|2 Tbsp||All-purpose Flour|
|1 tsp||Baking Powder|
|2 cups||Grated Italian Blend Cheese|
|1||Small Carrot, peeled and thinly sliced|
Heat oven to 375 degrees F. Line the bottom of a 9-inch cake pan with parchment paper. Spray inside of entire pan with cooking spray. Cut 1 slice of Canadian bacon to decorate top of quiche, in 8 small strips (1/4-inch wide by 2-inches long), and reserve. Cut the remainder of the Canadian Bacon for filling, 1/4-inch pieces, and reserve. Snap woody ends off the asparagus. Cut 8 of the best asparagus strips 3-inches long and reserve for decorating top of quiche. Cut remainder of asparagus in 1-inch pieces for quiche filling; set aside.
In a large skillet heat 2 tablespoons olive oil on medium heat. Add leeks and garlic; cook for 5 minutes stirring occasionally. Stir in grated carrots, 1/2 teaspoon lemon pepper, and garlic salt; cook 2 minutes on medium low to infuse flavors. Place carrot mixture into prepared cake pan. Press the carrots gently on the bottom of the pan and up the sides; set aside.
Whisk eggs, half-and-half, Parmesan, dill, flour, baking powder, and 1/2-teaspoon remaining lemon pepper in a medium bowl until well mixed. Stir grated Italian cheese, 1-inch asparagus pieces and small pieces of Canadian bacon, not the Canadian bacon strips, into the egg mixture. Mix well. Using a 1-cup measuring cup gently transfer filling into carrot lined pan, until 1/4-inch from the top of pan. To decorate quiche: place one carrot slice in the center of the quiche. Extend 8 asparagus tips from the carrot slice like spokes of a wheel. Place Canadian bacon strips in between each asparagus tip towards the carrot slice in the center and place 1 carrot slice at the opposite end of each strip. Bake for 35 minutes. Cover with foil the last 10 minutes of baking, or as needed to prevent over-browning. Bake until quiche has almost set in the center. After a total of 35 minutes, turn oven heat off. Leave quiche in oven with door shut for 10 minutes or until a toothpick comes out clean when inserted in the center. Place on cooling rack for 5 minutes before slicing.
*To prepare leeks: remove outer touch leaves and trim the root of the leek. Run a knife down one side of the leek, open leaves up and rinse well under running water. Flush out the grit trapped between the leaves. Check carefully to make sure all of the dirt has washed away. Thinly slice (1/8-inch) only the white and light green part of the leek. For a gluten-free diet simply substitute 2-tablespoons potato starch for the flour!