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Easy Canadian Bacon & Asparagus Quiche
Crisp asparagus, smoky Canadian bacon, and hearty hash browns mingle under a blanket of melted Havarti cheese. A simple egg custard binds everything together inside a flaky pastry shell, while a pinch of dried marjoram adds a subtle, earthy note. It's a deeply savory tart that holds its own at a Sunday brunch or a casual dinner. You'll love how the pre-baked crust stays perfectly crisp beneath the rich, cheesy filling.
Ingredients
- 4 eggs
- 1 cup milk
- ½ teaspoon dried marjoram leaves
- ¼ teaspoon salt
- 1 cup frozen country-style shredded hash brown potatoes (from 30-oz bag), thawed
- 1 cup ½ -inch pieces fresh asparagus
- 1 cup diced Canadian bacon
- 1 ½ cups shredded Havarti cheese (6 oz)
Instructions
- 1Preheat the oven to 425°F. Place your prepared pastry dough into a 9-inch quiche dish or pie plate, pressing it firmly against the bottom and sides.
- 2Line the inside of the pastry with a double layer of aluminum foil, pressing it gently against the dough. Let the foil extend over the edges to protect the crust from burning. Blind baking first ensures the crust stays crisp under the wet filling.
- 3Bake for 10 minutes. Carefully remove the foil and bake 2 to 4 minutes longer, until the pastry just begins to brown and set. If the crust bubbles, gently push the bubbles down with the back of a spoon.
- 4Whisk the eggs, milk, dried marjoram, and salt in a medium bowl until well blended. Layer the thawed hash browns, asparagus pieces, Canadian bacon, and shredded Havarti cheese inside the warm pie crust. Gently pour the egg mixture over the top.
- 5Reduce the oven temperature to 375°F. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let the quiche stand for 5 minutes before slicing. Resting allows the custard to fully set so it won't weep when cut.
Notes
- Variation: Swap the Canadian bacon for diced cooked ham or turkey ham, and use Swiss cheese instead of Havarti.
- Serving: Pair this warm quiche with a side of fresh salsa or a light vinaigrette salad.
- Make ahead: You can whisk the egg mixture and chop the fillings a day in advance. Store them separately in the fridge until you're ready to assemble and bake.