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Hearty Asparagus Quiche

 Hearty Asparagus Quiche
My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up.
6-8 ServingsPrep: 20 min. Bake: 35 min.


  • 1 pound fresh asparagus
  • 1 teaspoon salt
  • 1 unbaked pastry shell (10 inches)
  • 1 egg white, lightly beaten
  • 2 cups (8 ounces) shredded Swiss cheese
  • 10 bacon strips, cooked and crumbled
  • 4 eggs
  • 1-1/2 cups half-and-half cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Pinch pepper
  • Cherry tomatoes, halved


  • Cut eight asparagus spears 4-in. long for garnish. Cut remaining
  • asparagus into 1/2-in. pieces, using only tender parts of stalks.
  • Boil 1 qt. of water in a large saucepan; add salt and all of the
  • asparagus. Return to a boil. Reduce heat; cover and simmer for 5
  • minutes. Drain and rinse asparagus. Brush bottom of pastry shell
  • with egg white, In a bowl combine asparagus, Swiss cheese and bacon;
  • mix gently. Place in bottom of pastry shell. In another bowl, beat
  • eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell.
  • Bake, uncovered, at 400° for 30-35 minutes or until a knife
  • inserted near the center comes out clean. Arrange the asparagus
  • spears, spoke fashion, on top of quiche; place cherry tomato halves

2 of 2

Hearty Asparagus Quiche (continued)

Directions (continued)

  • between spokes. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 374 calories, 25 g fat (13 g saturated fat), 165 mg cholesterol, 729 mg sodium, 17 g carbohydrate, trace fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.