Quiche a la Benedict

1 tbs vegetable oil

1 pound fresh asparagus, trimmed and cut into ½-inch pieces

1 pinch salt

4 slices Canadian bacon, cut into ½-inch dice

3 tbs grated onion

1 clove garlic, pressed

4 eggs

¾ cup heavy cream

½ cup biscuit baking mix

3 tbs butter, softened

2 tbs grated Parmesan cheese

1 tbs Dijon mustard

½ tsp salt

½ tsp ground black pepper

1 dash hot pepper sauce

1 prepared 9-inch single pie crust 1 cup shredded Colby-Jack cheese Preheat oven to 350 degrees. Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt.

Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.

Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 tsp salt, black pepper, and hot sauce together in a bowl.

Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.

Spread Colby-Monterey Jack