Easy Mother's Day Brunch! Recipes, Flowers & A Surprise for My Mother!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers fat content without sacrificing flavor

Slice 4 strips of thick cut bacon into lardon, cutting into half-inch pieces.

Wash the asparagus and determine where the tender part is, cutting the remaining asparagus into roughly 2-inch pieces.

In a 10-inch cast iron skillet set over medium heat, cook the bacon until browned but still tender, then transfer to a paper towel-lined plate.

Add the asparagus to the skillet and cook until the stems begin to brown and soften slightly, then transfer to a bowl.

Add the hash browns, bacon, and a pinch of salt to the bacon drippings in the skillet and stir to mix.

Press the hash browns against the bottom of the skillet and about 1 inch up the sides.

Transfer the skillet to a 375°F oven and bake for 30 minutes until the hash brown crust is crisp and golden.

Whisk together eggs, half and half, grated Swiss cheese, Dijon mustard, and a sprinkling of salt and pepper for the custard filling.

Once the crust is done, scatter the asparagus on top and pour the custard mixture over it.

Bake for about 25 minutes until the filling is set.

Let the quiche cool completely to room temperature, then cover and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens