Bacon and Asparagus Quiche Pizza
Pat-in Pan Pizza Crust
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cups (125 mL) vegetable oil
3 tbsp (45 mL) cold water
Filling
1 1/2 cups (375 mL) shredded Cheddar cheese
1/4 lb (125 g) sliced (1 1/2 inch pieces) peameal bacon, cut into strips
1/2 cup (125 mL) pieces fresh asparagus
3 eggs
1 cup (250 mL) sour cream
2 medium green onions, chopped (2 tbsp/25 mL)
2 cups (500 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cups (125 mL) vegetable oil
3 tbsp (45 mL) cold water
Filling
1 1/2 cups (375 mL) shredded Cheddar cheese
1/4 lb (125 g) sliced (1 1/2 inch pieces) peameal bacon, cut into strips
1/2 cup (125 mL) pieces fresh asparagus
3 eggs
1 cup (250 mL) sour cream
2 medium green onions, chopped (2 tbsp/25 mL)
Method:
- Heat oven to 425ºF. In medium bowl, mix flour, salt and oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in ungreased 12-inch pizza pan, building up edge. Bake 14 minutes.
- Sprinkle cheese, bacon and asparagus evenly over baked crust. In medium bowl, beat eggs slightly with fork or wire whisk. Add sour cream and onions; beat until well blended. Spoon egg mixture evenly over pizza.
- Bake 20 to 25 minutes or until knife inserted in centre comes out clean and edge is golden brown. Serve warm.
This is the perfect additional to any mother’s day brunch. Make if for the lady in your life.
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