Bacon Asparagus Quiche with Puff Pastry

Preheat the oven to 425 F. Stretch the puff pastry into an 8-inch pie plate, trimming off the overhang and saving any extra for another use.

Place a smaller dish inside the pie plate on top of the pastry and fill it with pie weights or dried beans. Bake the pastry crust for 10 minutes, then remove it from the oven. Remove the top dish and set the pan with the crust aside to cool.

Reduce the oven heat to 375 F.

Meanwhile, prep the filling. Cut the bacon into small bits, then fry in a skillet over medium heat. When it’s crisp, remove it from the pan and drain on paper towels.

Bring a few inches of salted water to a boil in a saucepan, then add the asparagus and boil the asparagus for 2 minutes. Then drain off the water and set asparagus aside.

Combine the cornstarch and milk together in a large bowl. Add the eggs, half of the cheese, scallions, bacon, a sprinkle of salt, and lots of black pepper. Whisk to combine.

Into the partially cooked crust, add the remaining cheese to form a barrier between the egg filling and the crust. Top the cheese with the asparagus. Pour the egg mixture over the asparagus.

Bake the quiche at 375 F for 20-30 minutes or until the egg is no longer jiggly when you shake the quiche and the crust is browned. Remove it from the oven and set it on a rack. Let it rest for 15 minutes, then cut into wedges and serve!