Asparagus Quiche

This simple asparagus quiche is loaded up with eggs, asparagus, and cheese. It’s terrific for a brunch spread or weeknight meal.

Asparagus goes right along with the golden brown flaky crust filled with egg and cheese and sprinkled with salty bacon. Try pairing this quiche with the BEST Scones, Sweet Potato Hash, and Cinnamon Roll Cake.

Calling all asparagus lovers

Asparagus is not only healthy, and promotes weight loss and improved digestions, it’s delicious! I love the flavor of asparagus. It is a great veggie to incorporate into dishes.

This asparagus quiche recipe is one of my family’s favorite quiches and is easy and quick to make. This dish is warm and delicious, and perfect for a simple meal or a special breakfast – and honestly, it’s especially amazing for all the asparagus lovers out there – like us!

Quiche can be made up to three days ahead. It keeps really well and the leftovers are just as good as the first day. It also freezes well.

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.

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.

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.

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.

Crust: For a homemade pie crust recipe go HERE or you can use a store bought pie crust. Another option is to skip the crust altogether. Which would make it more of a frittata, but it’s the taste not the name right? To make it crustless simply spray the pan, add the liquid ingredients and bake. 

Recipe Tips

Just a few tips and tricks to keep in mind when making this delicious quiche.

• Use Whole or 2% milk to get a lighter quiche.
• I like to cook my bacon in the oven
• Don’t over bake! If the crust is browning quickly, but the center needs more time to cook, then cover the outer edge of the crust with a foil.
• Don’t over fill: The egg filling will rise and if you overfill the center may overflow over the sides.
• If you have extra mixture go ahead and make a mini quiche or scrambled eggs.
• Bake on the bottom rack to help the crust be nicely browned and crisp.

Making Ahead + Storing

Ahead of time: 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.

*LEFTOVERS can also be stored in the fridge or freezer for the same following the same storage suggestions. 

For More Eggy Recipes:

• Breakfast Egg Cups
• Frittata
• Eggs Benedict
• Bacon and Cheese Quiche
• Western Omelette