Bacon and Asparagus Quiche

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I learned several years ago real men do eat quiche. As a matter of fact, if it’s the right quiche, they find it down right appetizing.

Today’s recipe combines one of my favorite ingredients (bacon) and one of T & H’s favorite foods – asparagus – to create Bacon and Asparagus Quiche. No wrong turns here when you put that combination together.

Don’t let the word “quiche” intimidate you. It really is a simple dish to make even though it’s a French dish. Add a little ethnic diversity to you meals by using this on you cooking rotation. It’s lovely any time of the day – breakfast, brunch, lunch or even supper. If you like, add a nice salad as a side dish. I also like to use a little mustard with mine. Dijon mustard is particularly good with this quiche.

This recipe makes two quiche, so you’ll have one for later, or to share with someone else. We shared one with my parents. Tall & Handsome gave his two thumbs up and hinted for more in the future.

Also, see below for a tutorial on how to trim asparagus.

Bacon and Asparagus Quiche

1 pound fresh asparagus, trimmed, washed, dried and cut into 1/2 inch pieces

10 slices of cooked bacon, crumbled

2 – 9 inch deep dish pie shells

1 egg white, beaten

4 eggs plus 1 yolk (the yolk will be from the egg white above)

1 1/2 cups half and half

1/4 teaspoon freshly ground nutmeg

Kosher salt and pepper to taste,

3 cups grated Swiss Cheese

  1. Preheat oven to 400 degrees.
  2.  Steam asparagus in a steamer until it is tender but still firm about 3 minutes. Be sure to check because yours may take a little longer or a little less time to steam. You do not want mushy asparagus!
  3. While asparagus is steaming, cook bacon. Drain and blot the bacon well to remove any excess bacon grease.
  4. Brush the insides of the pie shells with the beaten egg white.
  5. Next, sprinkle the crumbled bacon and steamed asparagus into the bottom of the pie shells.
  6. Now, sprinkle evenly the grated Swiss Cheese over the bacon and asparagus in the pie shells.
  7. Beat together the half and half, the four eggs and one egg yolk, nutmeg and seasonings.
  8. Pour egg mixture evenly between the two pie shells.
  9. Bake for 35 to 40 minutes or until filling is firm. Cool slightly before cutting.

Serving suggestions: add a little Dijon mustard to the top of your slice of quiche – awesome flavor; served a side salad.


© Beverly Hicks Burch All Rights Reserved.

How to trim asparagus:

Bacon and Asparagus Quiche © 2017 Beverly Hicks Burch

A slice of Bacon and Asparagus Quiche © 2017 Beverly Hicks Burch



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