Recipe by Michele O'Sullivan
"A delectable combination of ingredients that result in a tasty quiche dish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh asparagus, trimmed and cut into 1/2 inch pieces
2 (8 inch)
unbaked pie shells
egg white, lightly beaten
1 1/2 cups
salt and pepper to taste
shredded Swiss cheese
Since I love the taste of roasted vegatables, I roasted the asparagus, along with some red onion and garlic, before adding to the egg mixture. Really gave a great recipe an extra depth of flavor.
I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK.
Do you have 8" pie plates? Me neither. So I made the recipe in one regular-sized pyrex pie plate and it was good. One of the problems with the recipe is that it doesn't give an exact amount of asparagus - it says "1 lb, trimmed and cut into 1/2 inch pieces." I ended up with a little too much asparagus because I read it to mean one pound of asparagus AFTER it had been trimmed - so the quiche came out a little too "moist". But it was good and I'm just going to use less asparagus next time. This amount worked just fine for one quiche in a regular pie plate. Took about the same amount of time to cook, too.
This one is a keeper. It is delicious and easy to make. A huge success at a party. I make it without the crust as I am low carbing and I have substituted the cheese for the packaged 4 Cheese Blend and it comes out great each time. Freezes nicely too.
This was very tasty & really easy. I cooked the bacon and asparagus a day ahead. The next day I assembled the quiche and cooked. I modified slightly by using 2 refrigerated pie crusts and put them in a 9 X 13 baking dish (overlapping some in the middle of the pan) instead of 2 individual pie pans because I was taking this to a brunch for several people and wanted to be able to cut into square servings. It was a big hit. Will definitely make again.
This is my 75th review on here so I'm celebrating a bit! ;) This quiche was excellent. I cut the recipe in half and pre-baked a 9 in. crust. Instead of steaming the asparagus, like others, I sauteed them in a little bit of the leftover bacon drippings (saves you dirtying another pan). I used about 6 pieces of bacon (to please my meat-eating husband), but other than that I was pleasantly surprised that the amount of ingredients actually fit in pie crust. Baked for the 35 suggested min. and it was perfect. And I love the addition of the nutmeg! Will use this recipe in the future, but probably not with my husband, who enjoyed it but still calls quiche 'girly food'. ;)
Yummy. I roasted the asparagus in a little olive oil and a finely chopped shallot in my toaster oven at 500 degrees for 15 minutes. The asparagus has GREAT flavor that way. I let it cool a bit before making the quiche. I also partially pre-cooked two 9" frozen shells for about 10 minutes. Finally, I used 2 cups of half&half in the recipe, and five eggs (I didn't beat an egg white.)
This quiche was great the first day, but was even better the second day!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 236
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a classic, custardy, egg and bacon brunch dish.
Easily turn holiday dinner leftovers into a delicious quiche.
See how to make a white pizza with ham, asparagus, and two cheeses.