Grilled Asparagus Quiche
You can never have too many morn meal recipes, so give Grilled Asparagus Quiche a try. This recipe makes 8 servings with 269 calories, 12g of protein, and 23g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of roasted bell peppers, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
Heat oven to 350F. Spray 9-inch glass pie plate with cooking spray.
Heat indoor grill pan over medium-high heat.
Drizzle asparagus with oil; sprinkle with salt.
Place in grill pan. Cook 3 to 4 minutes or until crisp-tender. Cool.
Cut into 1 1/2-inch pieces.
In 10-inch nonstick skillet, cook pancetta over medium heat, stirring frequently, until crisp and browned.
In medium bowl, place Bisquick mix.
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of plate.
Sprinkle cheese, asparagus and pancetta in crust. In medium bowl, beat eggs, half-and-half and pepper until blended.
Pour over ingredients in crust.
Sprinkle with roasted peppers.
Bake 45 to 50 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.