• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes

    March 24, 2021

    Asparagus and Bacon Quiche

    Jump to Recipe Print Recipe

    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. 

    a slice of quiche on a white plate garnished with sliced scallions

    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: 

    ingredients for quiche on a counter top

    • 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.

    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.
    unbaked crust in a pan
     
     
    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.
    cooked asparagus and bacon in the bottom of a partially baked 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.
    egg mixture poured over asparagus and bacon in a pie dish
     
    Bake for 30 minutes or until top is lightly browned and a toothpick inserted into the center comes out clean.
     
    baked whole quiche in a pie pan

     

    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

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Print Recipe
    4.37 from 11 votes

    Asparagus and Bacon Quiche

    Hearty and creamy, sweet and decedent quiche perfect for an Easter brunch, or special occasion, or weekend breakfast.
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Course: Brunch
    Cuisine: French
    Keyword: asparagus quiche
    Servings: 6
    Calories: 597kcal
    Author: Bernadette

    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.

    Notes

    Adapted from Taste of Home Asparagus Bacon Quiche

    Nutrition

    Calories: 597kcal | Carbohydrates: 21g | Protein: 16g | Fat: 50g | Saturated Fat: 24g | Monounsaturated Fat: 1g | Cholesterol: 199mg | Sodium: 584mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1735IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 3.1mg
    « Slow Cooker Honey Ham
    Air Fryer Pork Chops »
    2058 shares
    • Facebook129
    • Twitter

    Reader Interactions

    Comments

    1. Heirloom cookbooks says

      August 24, 2024 at 1:28 am

      This asparagus and bacon quiche recipe looks absolutely delicious and perfect for any occasion!

      Reply
    2. Heirloom Project says

      July 24, 2024 at 1:57 am

      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!

      Reply
    3. Patricia Cahill says

      March 26, 2021 at 12:32 pm

      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.

      Reply
      • Bernadette says

        March 26, 2021 at 4:01 pm

        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!

        Reply
    4. Sandy says

      April 30, 2019 at 7:23 pm

      5 stars
      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.

      Reply
      • Bernadette says

        April 30, 2019 at 7:42 pm

        Great! I'm so glad you liked it!

        Reply
    5. Laura says

      March 24, 2018 at 10:45 am

      5 stars
      Delicious! Used half and half instead full cream...amazing ?

      Reply
      • Bernadette says

        March 26, 2018 at 9:23 am

        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.

        Reply
    6. Faith says

      September 25, 2016 at 6:40 pm

      Could you use whole milk instead of heavy cream? Same amount?

      Reply
      • Bernadette says

        September 25, 2016 at 6:54 pm

        Sure, Faith, I think that would be fine and yes the same amount.

        Reply
    7. Christine says

      May 03, 2016 at 5:53 am

      5 stars
      Excellent recipe. I used Swiss cheese instead. Still very happy with the result! Thank you.

      Reply
      • Bernadette says

        May 03, 2016 at 12:48 pm

        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!

        Reply
    8. Laura says

      April 27, 2014 at 11:42 am

      Oh wow I would love a slice of this right now, I love bacon and asparagus together.

      Reply
      • Bernadette says

        April 27, 2014 at 11:47 am

        Actually, I would like some more right now, too! Thanks Laura!

        Reply
    4.37 from 11 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    2058 shares
    2058 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.