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Asparagus Bacon Quiche

Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions—it's a welcome addition to any brunch buffet. —Suzanne McKinley, Lyons, Georgia
  • Total Time
    Prep: 25 min. + chilling Bake: 35 min.
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 6 bacon strips, cooked and crumbled
  • 3 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon sliced green onions
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch ground nutmeg


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.
  • Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
  • Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 296 calories, 19g fat (9g saturated fat), 119mg cholesterol, 557mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 12g protein.

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Average Rating:
  • Lindaalvarez
    Dec 28, 2020

    Tasted good but 1 1/2 cups of 1/2 1/2 was too much. It made the quiche a bit watery.

  • Lynnette
    Oct 30, 2019

    Had some leftover asparagus in the fridge and thought this would be good. I was surprised to see the grated parmesan instead of swiss but this made the quiche so fluffy and smooth, almost like mousse. I will use this recipe in the future as it takes a lot less time to bake than traditional quiche. Super yummy 10 stars if I could rate it that high.

  • DebbieKey
    Mar 18, 2017

    I used a thawed pie crust and was going to bake according to the pkg directions, but following recipe and the aluminum foil stuck to the crust, I should have used the pkg directions. The quiche was good even tho the crust was not perfect.

  • Grandmabeau10
    Jun 9, 2016

    No comment left

  • chinadoll2008
    Jul 31, 2014

    So delicious! Even my picky son ate every bite! I added 2 extra slices of crumble bacon. I used the pre-cooked kind. It was so good! I will definitely add this to my list of favorites!

  • momio
    Mar 11, 2014

    This was pretty good. I think I'd like swiss cheese better in it but it was good.

  • sgronholz
    Jun 9, 2013

    I made this yummy quiche for our Sunday brunch this morning and everyone loved it! I will definitely be making it again!

  • Mrs Always Wright
    Dec 1, 2010

    I used broccoli instead of asparagus and it was amazing! Very yummy and will make again.

  • chanelandmichael
    Sep 22, 2010

    I was unsure of how the parmesan would work in this quiche and it was AMAZING!! This will be a staple in our house!

  • Amy the Midwife
    Mar 13, 2010

    No comment left