When I mentioned to my husband I was making this recipe for dinner, he said shouldn't that be for breakfast? I convinced him this would be a fine dinner and he agreed to step out of his dinner box and try this one.
This recipe was another example of a "Use It Up" recipe. I had the aspargus, some slices of canadian bacon, the pie crust and of course, the eggs. The only ingredient I had to purchase was the cheese. The use of a frozen pie crust makes this recipe an easy one to put together for a weeknight dinner.
Tim gave this a thumbs up. I think he really liked it, the only thing that prevented him from giving it a two thumbs up is he didn't want to encourage me to make breakfast for dinner.
Canadian Bacon and Potato Quiche
1 refrigerated pie crust, softened as directed on box
1 cup frozen southern-style diced hash-brown potatoes (from 32-oz bag), thawed
1 cup cut (1/2-inch) fresh asparagus spears
1 cup diced Canadian bacon
1 1/2 cups shredded Havarti cheese (6 oz)
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1. Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Prick crust generously with fork. Bake about 8 minutes or until very lightly browned.
2. Remove partially baked crust from oven. Layer potatoes, asparagus, bacon and cheese in crust. In medium bowl, beat eggs, milk, marjoram and salt with wire whisk or fork until well blended. Pour over cheese.
3. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.
I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam, Tuesday's at the Table at All the Small Stuff, and Tempt my Tummy Tuesday's at Blessed With Grace. Check out these blog sites, they're a great place to find some wonderful new recipes.