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I wanted to make something with asparagus for Easter and I am new here (today is day 1). Anyway, I found this on the Internet. If I left out the crust do you think it would still form a quiche? Also, is everything here safe on induction?
Asparagus Quiche
1 uncooked pastry crust
1 1/2 pounds fresh asparagus spears
1 3 ounce package cream cheese
1 cup half and half
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon
1/3 cup Parmesan cheese
Place pastry crust in a 10 inch tart pan or shallow baking dish of equivalent size. If pan is larger, reduce cooking time to compensate. Quiche will be thinner, but still tasty and acceptable. Chop bacon and scramble fry until crisp. Drain well. Arrange bacon in bottom of baking dish. Cut asparagus spears to 2 1/2 inch length. Arrange spears on top of bacon, heads facing out from center, to create a sunburst pattern. Cut remaining edible ends of asparagus into 1/2 inch pieces and place in center of sunburst, desired. Soften cream cheese, add eggs and beat well. Add half and half, salt and pepper and beat. Pour cheese egg mixture over asparagus. Sprinkle with Parmesan cheese. Bake at 375F for 30 to 45 minutes or until a knife inserted in center of quiche comes out clean. Allow quiche to stand 15 minutes before serving.
Asparagus Quiche
1 uncooked pastry crust
1 1/2 pounds fresh asparagus spears
1 3 ounce package cream cheese
1 cup half and half
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon
1/3 cup Parmesan cheese
Place pastry crust in a 10 inch tart pan or shallow baking dish of equivalent size. If pan is larger, reduce cooking time to compensate. Quiche will be thinner, but still tasty and acceptable. Chop bacon and scramble fry until crisp. Drain well. Arrange bacon in bottom of baking dish. Cut asparagus spears to 2 1/2 inch length. Arrange spears on top of bacon, heads facing out from center, to create a sunburst pattern. Cut remaining edible ends of asparagus into 1/2 inch pieces and place in center of sunburst, desired. Soften cream cheese, add eggs and beat well. Add half and half, salt and pepper and beat. Pour cheese egg mixture over asparagus. Sprinkle with Parmesan cheese. Bake at 375F for 30 to 45 minutes or until a knife inserted in center of quiche comes out clean. Allow quiche to stand 15 minutes before serving.
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