Smokey California Quiche


  • 6 ounces bacon, chopped
  • 1/2 cup leeks, diced (1/4-inch)
  • 1 cup asparagus tips, blanched and chopped into 1/2-inch pieces
  • 1 cup California Black Ripe Olives, sliced
  • 1 1/2 teaspoons thyme, chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 eggs, beaten
  • 1 cup whole milk, heated
  • 1 (9 inch) pie crust, pre-baked


1. Heat a medium-sized sauté pan over medium heat. Add bacon and cook for 4-6 minutes until browned. Stir in leeks and continue to cook for 2-4 minutes until leeks are softened and bacon is crispy.

2. Strain excess grease from pan, then mix in asparagus, California Ripe Olives, thyme, salt and pepper. Remove from heat and set aside.

3. In a large mixing bowl, whisk together eggs and milk. Stir in vegetable mixture and pour into prepared pie crust.

4. Bake in a 375 degree oven for 40-45 minutes. Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or room temperature.

Serving suggestion: Serve with a lightly dressed baby green salad on the side.