Gluten Free Bacon and Asparagus Quiche

I am by no means a French woman, but I do love my quiche!  I have been making quiche for dinners for years, and this is one of my favorites.  All I had to do to make it a gluten free version was to make a gluten free crust (and swap out a tablespoon of flour for gluten free flour).  No problem!  I could still enjoy this savory pie with caramelized onions, bacon and cheese...and of course, one of my favorite vegetables, asparagus.  This Gluten Free Bacon and Asparagus Quiche is as beautiful to look at as it is to eat.

Gluten Free Bacon and Asparagus Quiche

Our family always tops our pieces of quiche with a dollop of sour cream...I don't know why we started doing that, but we do, and it's good!  Yesterday I posted the recipe for a wonderful Gluten Free Pie Crust, and that is what I used for this Bacon and Asparagus Quiche.  It has been wonderful warmed up for lunch a couple days this week too (it would make a nice breakfast or brunch dish too).  If you have never made a quiche, don't let the fancy French word intimidate you...it really is easy to put together.  It is traditional to use a Swiss cheese in a quiche, but I have never liked Swiss cheese, so I have always used cheddar or a blend of cheddar and jack cheese.  It's up to you what your preference is.

Well, it is time to put on your beret, say a couple of "oui, oui" with your best French accent, and get to baking!

GLUTEN FREE BACON AND ASPARAGUS QUICHE
Recipe from : Goodies Gone Gluten Free
Adapted from: Taste of Home
click here for Printable Recipe

10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup (4 ounces) shredded swiss or cheddar cheese (I use cheddar)
1 Tbsp. gluten free flour
1/4 tsp. salt
1/8 tsp. pepper
1 unbaked gluten free pie crust (store bought or homemade)
3 eggs
1/2 cup half-and half cream

In a skillet, cook bacon over medium heat until crisp.  Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings.  In the drippings, saute onion until browned.  Drain.

Cut eight asparagus spears into 4-inch long spears for garnish (if desired).  Cut remaining asparagus into 1-inch pieces.  In a saucepan, cook all the of the asparagus in a small amount of boiling water until crisp-tender; drain.  In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper.  Pour into pastry shell.  In a bowl, beat eggs and cream, pour over bacon mixture. If using the asparagus garnish, arrange in a pinwheel or spoke fashion on top.  Bake in 350 degree oven for 35 minutes or until quiche is set in the center.  Let cool slightly, slice and serve.