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Hearty Asparagus Quiche Recipe

Hearty Asparagus Quiche Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:6-8 servings


  • 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 Jones Dairy Farm Dry-Aged 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


  • 1. 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 between spokes. Yield: 6-8 servings.

Nutritional Facts

1 piece: 374 calories, 25g fat (13g saturated fat), 165mg cholesterol, 729mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 17g protein.

Reviews for Hearty Asparagus Quiche

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grammy29 User ID: 1122240 43495
Reviewed Jun. 30, 2011

"beautiful quiche looks just like picture. Tastes heavenly!! I used Jarlesburg swiss."

LuvMyWesties User ID: 3215694 18090
Reviewed Mar. 8, 2011

"Excellent....I was a bit short on time when I made this, so I used frozen asparagus, and omitted the decorations. Was very good and will definitely make again!"

DENA2 User ID: 9856 39372
Reviewed Dec. 24, 2007

"This sounds good i' will have to make this some time."

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