This asparagus quiche is savory, cheesy, and so simple, a pretty brunch centerpiece that also works for a weeknight dinner. Tender asparagus, Swiss cheese, and a flaky crust bake into a golden, custardy slice everyone loves!
What makes it special is the quick stovetop steam for crisp tender asparagus, a silky egg and half and half base, and salty bacon for extra flavor. You get a beautifully set quiche with melty cheese in every bite.
If you are planning a breakfast or brunch spread, pair this with Sweet Potato Hash and Coffee Cake for the ultimate feast.
Why we think you’ll love it:
- Make ahead. This quiche is the PERFECT make ahead dish since it reheats easily.
- Simple. Uses basic ingredients with big payoff in flavor.
- Customizable. Easy to change up with different cheeses or add ins.
Asparagus Quiche Ingredients
- Fresh asparagus (1 pound, trimmed and chopped into 1/2 inch pieces) – Brings color, freshness, and a tender bite that holds up in the custard.
- Pie crust, refrigerated or homemade (1) – Bakes flaky and golden, the sturdy base that makes serving easy.
- Bacon, cooked and crumbled (6 slices) – Adds savory, salty pops that complement the asparagus and cheese.
- Eggs (8) – Create the classic quiche custard that sets creamy, not dry.
- Half and half (1/2 cup) – Enriches the eggs so the texture is silky and smooth.
- All purpose flour (2 tablespoons) with water (1/4 cup) – Whisked together to prevent lumps, it gently stabilizes the filling for clean slices.
- Salt (1 teaspoon) and pepper (1/4 teaspoon) – Simple seasoning that lets the asparagus and bacon shine.
- Shredded Swiss cheese (2 cups) – Melts creamy with a nutty finish, delicious in every layer.
How to Make Asparagus Quiche
PREP. Preheat the oven to 375.
ASPARAGUS. Add the asparagus to a large skillet with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp tender. Drain the water and move the asparagus to a plate to cool slightly.
CRUST. Press the pie crust into a 9 inch pie dish or quiche dish, and trim the edges.
ASSEMBLE. Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top.
EGG MIXTURE. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine.
BAKE & COOL. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes before serving.
Kristyn’s Recipe Tips
- Steam asparagus until bright green and crisp tender, then cool slightly so it stays vibrant in the oven.
- Layer half the cheese under the veggies and bacon, then add the rest on top for even melt and great coverage.
- Bake on the lower rack for a nicely browned crust, cover edges with foil if they brown too fast.
- Rest 10 to 15 minutes before slicing so the custard sets and slices stay neat.
Asparagus Quiche Recipe
Ingredients
- 1 pound fresh asparagus trimmed and chopped into 1/2 inch pieces
- 1 pie crust refrigerated or homemade
- 6 slices bacon cooked and crumbled
- 8 eggs
- ½ cup half and half
- 2 tablespoons all-purpose flour
- ¼ cup water
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded Swiss cheese
Instructions
- Preheat the oven to 375.
- Add the asparagus to a large skillet with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp tender. Drain the water and move the asparagus to a plate to cool slightly.
- Press the pie crust into a 9 inch pie dish or quiche dish, and trim the edges. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine.
- Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes before serving.
Notes
- Steam asparagus until bright green and crisp tender, then cool slightly so it stays vibrant in the oven.
- Layer half the cheese under the veggies and bacon, then add the rest on top for even melt and great coverage.
- Bake on the lower rack for a nicely browned crust, cover edges with foil if they brown too fast.
- Rest 10 to 15 minutes before slicing so the custard sets and slices stay neat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can prep some of the ingredients ahead of time such as steaming and chopping the asparagus as well as cooking and crumbling the bacon. Store them separately in airtight containers in the fridge.
The pie crust can also be made ahead of time, wrapped in plastic and kept in the fridge. Preparing these ingredients ahead of time will help speed up the prep process when you’re ready to bake the quiche.
Another way to make this ahead of time is to fully bake the quiche. Once it has cooled cover and store it in the fridge for 2-3 days.
To store it in the FREEZER wrap it with plastic and foil. Label and freeze for 3-4 months. Thaw if applicable and reheat in the oven at 350°F for 15-20 minutes.
Complete The Meal
Sides
Bacon in the Oven
23 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Yogurt Parfait
5 mins
Strawberry Banana Smoothie
10 mins
Quiche
Collections
This post was originally published November 2020.
Are there any other cheeses that I can use in place of the Swiss? (I’m houseboubd right now and only have some cheddar and monterey jack).
Those would work perfectly! Really, you could use any of your favorite cheeses 🙂
Delicious
CN this be made in a deep dish pie pan?
Does this really take 8 eggs? All your other recipes use 4. Just want to be sure before I make it for a baby shower. Thanks! (I’ve made the bacon & Cheese and the Broccoli – both excellent)
It does call for 8 eggs. This recipe serves 12 and the other quiche recipes serve 6. So there is just more hearty filling to this one. Hope you enjoy!!
This is hands down the best quiche I’ve ever made, and the recipe is correct about putting it on the bottom rack of the oven to keep the bottom crust crispy. I did move it up after 20 minutes to the middle rack to keep it from getting overcooked. It was perfect, and sliced so nicely after resting for 10 minutes. Thanks for such a reliable recipe!
Yes please! Quiche is always a great idea! I love that you used asparagus in this quiche. Easier to make than it looks too.
I thought this was delicious and one of the best quiches I’ve ever made. Would it be possible to partially bake a head of time and then reheat for an upcoming brunch I’ll be attending?
You bet! You can fully bake the quiche beforehand. Once it has cooled, cover and store it in the fridge for 2-3 days and then just reheat. To store it in the freezer, wrap it with plastic and foil. Label and freeze for 3-4 months. Thaw if applicable and reheat in the oven at 350°F for 15-20 minutes.
Will it still taste okay if I omit the bacon for vegetarian members of the family?
I’m sure it would! The flavor would be a little different than the original recipe, obviously. But it should still bake fine and taste yummy!
Great way to sneak in asparagus. The egg and cheese pairs well with the veggi.
Really delicious quiche. I paired mine with a salad because I just really love the juxtaposition of a rich quiche and a light, bright salad! I could eat this every day…but I think I’ll limit myself to once a month. 😀
This is the best asparagus quiche recipe I have ever come across. It’s now in my Pinterest account under favorites.
Love it!
Looks so good! I can’t wait to try this one with my family!
This is a great way to use up asparagus!! It’s so good & cheesy!!
I love this veggie filled quiche. I think it makes for a light meal that’s not hard to make.