Hearty and creamy, sweet and decedent Asparagus and Bacon Quiche is perfect for an Easter brunch, a special occasion, or a weekend breakfast.
This post is updated from the original published on April 19, 2014. Photo credit Kelley Grant Mom Makes Dinner.
I love quiche, and used to make it at home often. Ironically, it was when I lived by alone and would never be able to eat a whole one myself, so I would make it for friends instead. Today, I make one several times a year, either for Easter or for a breakfast for dinner.
I thought an asparagus quiche would be perfect for an Easter brunch. I have always wanted to have an Easter brunch instead of dinner, but our schedules would never allow. We normally eat around 5 P.M. on holidays. Of course, I could make brunch foods for Easter dinner, but for some reason that has never occurred to me. Huh, no clue why, I make breakfast for dinner at least once a week! Oh, well, I already have my Easter dinner menu planned and it's listed below. This recipe is adapted from Taste of Home Asparagus Bacon Quiche.
What is quiche?
A basic quiche recipe is only eggs and cream baked in a open pastry crust, but there are many variations with a wide array of ingredients. Mushrooms are popular, as is Swiss cheese, bacon, spinach, and onions. You can put pretty much whatever you like into a quiche, as long as it tastes good with eggs.
Ingredients needed for this quiche:
- refrigerated pie crust
- fresh asparagus
- eggs
- maple bacon
- heavy cream
- Monterey Jack cheese
- a scallion (also called a green onion)
- salt, pepper, and ground nutmeg
How to prepare:
Bring the refrigerated pie crust to room temperature before unrolling, about 15 minutes to 30 minutes. Cook and crumble eight slices of maple bacon, leaving two slices on the side.
Can I make substitutions in this asparagus quiche recipe?
Sure! If you don't like maple bacon, that's fine, just use smoked instead, I just happened to have some maple flavored in my fridge I needed to use up. I made the quiche with heavy cream, you can substitute the heavy cream with light cream to make it a little lighter dish, but personally I would go all out and save this for a special occasion.
How to serve:
This asparagus and bacon quiche is fabulous on its own, or with a light side dish. Hearty and creamy, the asparagus gives it a nice texture while the maple bacon gives it just a touch of sweetness. You need to let the quiche sit for a few minutes before cutting, or it will fall apart instead of being a nice, gorgeous piece. It reheats well in the microwave (trust me, I had the ONE leftover piece for lunch the next day) and is even good cold.
Here is my usual Easter dinner menu:
- Bacon Cheddar Deviled Eggs
- Slow Cooker Honey Ham
- The Best Scalloped Potatoes Ever
- Roasted Asparagus with Parmesan
- Lemon Bars
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Asparagus and Bacon Quiche
Ingredients
- 1 9-inch refrigerated pie crust
- 1 lb asparagus ,woody bottom removed and cut into 1 inch pieces
- 8 slices maple flavored bacon ,cooked crisp and crumbled
- 3 large eggs
- 1 ½ cups heavy cream
- 1 lightly packed cup shredded Monterey Jack Cheese ,divided
- 1 scallion ,green part only, sliced thin
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon fine sea salt
- pinch nutmeg
Instructions
- Preheat the oven to 375 degrees F. Bring the refrigerated pie crust to room temperature before unrolling, about 15 minutes.
- Cook and crumble the bacon, leaving two slices on the side.
- Carefully unroll the pie crust into a 9-inch pie dish, pinching the edges and pressing down evenly. Bake unfilled shell in the preheat oven for 5 minutes.
- Meanwhile, blanch the asparagus in boiling water for 3-4 minutes, drain and rinse under cold water to stop the cooking process. Spread the asparagus and crumbled bacon in the bottom of the pie crust.
- In a mixing bowl, beat the eggs, then add the heavy cream, ½ cup cheese, scallion, salt, pepper, and nutmeg, mix well.
- Pour the egg mixture over the asparagus and bacon, top with remaining ½ cup cheese and 2 slices crumbled bacon.
- Bake for 30 minutes or until top is lightly browned and a toothpick inserted into the center comes out clean.
Heirloom cookbooks says
This asparagus and bacon quiche recipe looks absolutely delicious and perfect for any occasion!
Heirloom Project says
Wow, this Asparagus and Bacon Quiche looks absolutely delicious! Perfect for Easter brunch or any special occasion. Thanks for sharing such a detailed and yummy recipe!
Patricia Cahill says
Perhaps I missed it but can I make this ahead and freeze it?? Love to pull it out of the freezer when company is here. Thanks for tis.
Bernadette says
HI Patricia, I haven't tried it myself, but a quick Google search says it can be frozen after baking for up to three months and then baked from frozen for about 1 hour. I hope that helps!
Sandy says
Thank you so much for putting this recipe out there. I made this today, and my husband and I really enjoyed it. It is simple to put together (at least I thought so), and, although i didn't use maple bacon and it was delicious. My husband's way of eating food I explore, is - You can make this again - lol. He gave it thumbs up. I enjoyed putting it together, and so pleased I chose your recipe. Thank you again.
Bernadette says
Great! I'm so glad you liked it!
Laura says
Delicious! Used half and half instead full cream...amazing ?
Bernadette says
Thanks, I'm so glad you liked it! I'm pretty sure I only used heavy cream because it was what I had on hand, you definitely saved calories by using half and half.
Faith says
Could you use whole milk instead of heavy cream? Same amount?
Bernadette says
Sure, Faith, I think that would be fine and yes the same amount.
Christine says
Excellent recipe. I used Swiss cheese instead. Still very happy with the result! Thank you.
Bernadette says
Hi Christine! Swiss cheese would be great in this quiche, I'm so glad you like it. Stop back and enter the #BrunchWeek giveaway I have going on right now. Lots of great prizes!
Laura says
Oh wow I would love a slice of this right now, I love bacon and asparagus together.
Bernadette says
Actually, I would like some more right now, too! Thanks Laura!