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1
Preheat the oven to 425 F. Stretch the puff pastry into an 8-inch pie plate, trimming off the overhang and saving any extra for another use.
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2
Place a smaller dish inside the pie plate on top of the pastry and fill it with pie weights or dried beans.
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3
Bake the pastry crust for 10 minutes, then remove it from the oven.
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4
Remove the top dish and set the pan with the crust aside to cool.
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5
Reduce the oven heat to 375 F.
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6
Meanwhile, prep the filling.
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7
Cut the bacon into small bits, then fry in a skillet over medium heat.
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8
When its crisp, remove it from the pan and drain on paper towels.
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9
Bring a few inches of salted water to a boil in a saucepan, then add the asparagus and boil the asparagus for 2 minutes.
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10
Then drain off the water and set asparagus aside.
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11
Combine the cornstarch and milk together in a large bowl.
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12
Add the eggs, half of the cheese, scallions, bacon, a sprinkle of salt, and lots of black pepper.
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13
Whisk to combine.
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14
Into the partially cooked crust, add the remaining cheese to form a barrier between the egg filling and the crust.
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15
Top the cheese with the asparagus.
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16
Pour the egg mixture over the asparagus.
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17
Bake the quiche at 375 F for 20-30 minutes or until the egg is no longer jiggly when you shake the quiche and the crust is browned.
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18
Remove it from the oven and set it on a rack.
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19
Let it rest for 15 minutes, then cut into wedges and serve!
