Asparagus & Smoked Bacon Quiche

Asparagus in savory tart inside and out, with sour cream, eggs, cheese & smoked bacon in an interesting flavor combination for a complete meal. All placed on thin and crispy golden brown crust.
It is combined with a fresh, cool salad of arugula, salad -French lettuce- and radicchio, this wonderfully red and spicy Italian vegetable. Drizzled with white balsamic vinegar & drops of olive oil.
Yours!

work: 15′

time: 45′

easy:

Ingredients (~8 servings) 4 phyllo sheets 500g (1.1 lbs) sour cream 500g (1.1 lbs) asparagus 3 eggs 50g (1.8 oz) vegetable oil 10 slices smoked bacon 10 slices of toast cheese 60g (2.1 oz) pecorino Romano paprika, salt, pepper	First clean the asparagus, cutting the hard part of the stem and all of the same length. With a peeler clean only their tips to remove part of the thin peel and boil in salted water for a few minutes. In a deep bowl, add the cream and eggs.	Inside the bowl with the mixture of cream and eggs, add chopped, diced into small, slices of cheese and half of the bacon toasted and finely cut. The other half bacon you will serve on your plates. Mix well with a whisk.
In a bowl add salt, paprika, pepper and some chopped asparagus from the tender part of the stems. Grate half the pecorino Romano. Stir the mixture and leave the cream on the edge for a while.	Slightly grease a 25-27cm (9.8-10.6 inches) form. Grease one by one the phyllo and lay loose in the pan at the base and sides, so that their edges should left over enough from the outside of the vessel.	These edges are folded into the form leaving a margin covering around the sides of the pan.
Inside the pan pour the mixture of materials. Bake in preheated oven at 180°C (356°F, Gas:4.2) for 20'-30'…	… until the cream gets thick and cooked, brown leaf on the perimeter and underneath and slightly the surface of the tart. Remove the tart from the oven and sprinkle with the remaining grated cheese.	Arrange the asparagus radially over the surface, with the tips of the stems towards the center and the peaks in the periphery. Grease with a brush the asparagus and put it back in the oven for a few minutes.

Related

Asparagus Souffle

Asparagus Souffle with fine aroma and great taste.
Fresh onions, gruyere cheese and the bacon give this soufflé a delicious combination of flavors.
The cultured Greek asparagus offer many different ways to enjoy.

Asparagus Skewers

Greek asparagus, cultured, fresh, tender and crunchy. Eaten raw in a salad. Here were wrapped with bacon and were skewered. Grilled briefly and accompanied with a sweet-spicy mayonnaise sauce with chopped red pepper pickle.
Besides the sauce, accompanied with a light green salad, drizzled with balsamic cream.
Goodies for foodies and snack for intoxicating moments with beer or a light rosé wine.

Wild Asparagus Omelette

Wild asparagus, offered by nature in the spring, we enjoy in a delicious omelette with a few green onions and greek olive oil.
Very few ingredients are needed for a very tasty dish even though they are not easy to find in cities. Sometimes we find in some street markets, but this is quite rare. If you like the idea you can make a similar omelette with cultivated asparagus. They are equally delicious and much easier to obtain.

Author Zambia G. Sifaki