Yield: 12 servings

12 oz. Canadian bacon
8 large eggs
3 cups half-n-half or whipping cream
2 cups blanched asparagus, cut in 3⁄4-in. pieces
1 cup bottled roasted red peppers, drained and diced
1 cup smoked Gouda cheese, shredded
4 Tbsps. chives or green onion tops, chopped
1 tsp. salt (optional)
1⁄2 tsp. freshly-ground black pepper

1. Heat a large skillet or griddle over mediumhigh heat until hot. Add Canadian bacon; cook until golden brown, 2 to 3 minutes per side. Transfer to a carving board and let cool.
2. Beat eggs in large bowl; gradually beat in half-n-half or cream. Stir in asparagus, red peppers, cheese, chives, salt and pepper and mix well.
3. Stack Canadian bacon and cut into 1⁄2-in. chunks. Stir into egg mixture. Pour mixture evenly into 2 buttered or sprayed 9-in. pie plates or quiche dishes. Bake in 375ºF oven 35 to 40 minutes or until center is set. Let stand 10 minutes before serving.

Recipe and photo from Jones Dairy Farm.