Asparagus Quiche Recipe -
Asparagus Quiche Recipe
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Asparagus Quiche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 - 8 inch quiche Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


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

Reviews More Reviews

Most Helpful Positive Review
Apr 12, 2006

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
Mar 19, 2006

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

Jan 18, 2004

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.

Feb 05, 2004

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.

Sep 17, 2005

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.

Oct 12, 2006

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'. ;)

Apr 13, 2006

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.)

Mar 28, 2003

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


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  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 26.3 g
  • 40%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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