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Serving up a slice of asparagus quiche.
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5 from 30 votes

Asparagus Quiche Recipe

This asparagus quiche bakes up creamy and cheesy with bacon, Swiss, and a flaky crust, an easy make ahead win for brunch or dinner.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: French
Servings: 12
Author: Kristyn Merkley

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

Recipe 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.
Make Ahead and store, bake fully and refrigerate 2 to 3 days, or freeze up to 3 to 4 months. Reheat at 350°F until warmed through.
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 246kcal | Carbohydrates: 11g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 406mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 2mg