Reviewed: Apr. 10, 2011

Definitely tasty, and very simple. My picky eater even said it's a "repeater"

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Reviewed: Apr. 8, 2011

We enjoyed this, even w/o the bacon. I parboiled the aspargus cuts first to soften, should have done it to the onion also. I used an Italian cheese mix and it came out wonderful. Can definitely see it on a brunch table or w/ different veggies, like broccoli or ham.

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

Reviewed: Mar. 31, 2010

Mmmmm very good! I did have to put it back in since the middle was still pretty gooey at 35 minutes; that was my fault because I didn't check with a knife. I followed the recipe exactly other than par-boiling the thicker pieces of asparagus for a few minutes until bright green and using cheddar blend cheese because I had it on hand. I saved some of the asaragus and bacon for the top. Thanks for this delicious recipe.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Mar. 18, 2008

Great basic recipe. I use many variations of meat, cheese and vegetable ingrefdients.

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2 users found this review helpful

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Richard H.

Reviewed: Aug. 2, 2006

This is a nice, flavorful take on a traditional quiche. This dish was not heavy at all as one reviewer posted. I had really thin asparagus, but I could see how partially cooking the asparagus first might be necessary as another reviewer posted. Thanks for the recipe, Anna!

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IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

Reviewed: Mar. 22, 2006

I thought this was delicious! I would double the onions next time and add a bit more cheese. VERY EASY!

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Rusty's girl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Mar. 22, 2006

Turned out beautiful (that's why I'm submitting a picture for it). The only thing I changed, was I partially cooked the asparagus first, and happy I did. I didn't want to take a chance that the quiche would have "crunchy" veggies! Turned out great! Light and tasty!

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5 users found this review helpful

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Norfolk, Virginia, USA

Reviewed: Apr. 12, 2005

Thought if was very doughy tasting. It would be just as easy to make the other asparagus quiche recipe on this site that you place in unbaked pie crusts. I like my quiche with a lighter, fluffy filling and flaky crust. This was much too heavy.

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9 users found this review helpful

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JANBRINKS

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

Reviewed: Apr. 9, 2005

I made this with ham, broccoli, and cheddar. I also used part egg whites instead the full amount of egg substitute. Was really good even the the next day. Thanks for a good basic low fat recipe.

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BENCHPOST

Reviewed: Apr. 7, 2005

This was a good way to use up a lot of asparagus. The only changes I made was to use "no salt added" swiss and I used 4 eggs since I didn't have any egg substitute.

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11 users found this review helpful