Hearty and creamy, sweet and decedent Asparagus and Bacon Quiche is perfect for an Easter brunch, buffet, or special occasion.
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. Since I met my husband I think I’ve made it once before this one, and now I remember why I love it so much!
You can put pretty much whatever you like into a 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.
Asparagus and Bacon Quiche
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. 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 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. 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.
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 Easter dinner menu:
- Bacon Cheddar Deviled Eggs
- Baked Ham with Strawberry Dijon Glaze Sauce
- The Best Scalloped Potatoes Ever
- Roasted Asparagus with Parmesan
- Lemon Bar
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- 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 1/2 cups heavy cream
- 1 lightly packed cup shredded Monterey Jack Cheese ,divided
- 1 scallion ,green part only, sliced thin
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon fine sea salt
- pinch nutmeg
- 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, 1/2 cup cheese, scallion, salt, pepper, and nutmeg, mix well.
- Pour the egg mixture over the asparagus and bacon, top with remaining 1/2 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.
Adapted from Taste of Home Asparagus Bacon Quiche