Asparagus Quiche

Asparagus Quiche

321
Michele O'Sullivan 120

"A delectable combination of ingredients that result in a tasty quiche dish."
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Ingredients

1 h servings 334 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

321
  1. 432 Ratings

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Most helpful positive review

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.

Most helpful critical review

I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK.

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.

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 o...

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 ...

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...

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 ...

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 bi...

This quiche was great the first day, but was even better the second day!!

Great recipe! I modified the recipe just a bit. I just parboiled the asparagus, drained & let it cool. I sauteed the bacon & about 1/2 cup of chopped onions together. When they were just about d...

I baked 2 of these quiches for a PTA brunch I catered last week. I made a few changes based on previous suggestions. I sauted the chopped asparagus in butter first & added 2 tbsp finely choppe...