I have played around with quiches and experimented a lot! I don’t like them too airy or too stiff or too dry. I want them soft, but firm enough to make a nice cut. This comes out perfectly every time, any way.
Typically asparagus is paired with swiss cheese in quiches. Use whatever cheese you like! I am partial to cheddar so I use that more often.
This is a great basic quiche recipe you can use for any cheese, vegetable, or meat you want.
Do your own thing!
Asparagus, Bacon, and Cheddar Quiche
- ½ pound bacon
- 1 pound asparagus fresh
- 4 eggs
- ½ cup onions chopped
- 2 cups cheddar cheese shredded
- 1 tablespoon flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup half and half cream
- 1 9-inch pie crust unbaked
- Preheat the oven to 400°.
- Cook the bacon, drain the grease, and pat the bacon strips dry with paper towels.
- Cut the bacon strips into very small pieces. Set aside.
- Trim the asparagus and use the microwave or stovetop to steam them until they are just tender.
- Set aside eight 4-inch-long asparagus spears to garnish the top of the quiche.
- Cut the remaining asparagus spears into small pieces. Set aside.
- In a large bowl, beat the eggs, bacon pieces, onion, cheese, flour, salt, pepper, and half and half cream.
- Gently mix in the asparagus spears.
- Pour the filling into the unbaked pie shell.
- Bake at 400° for 35-40 minutes, or until firm.
- Let the quiche sit for 5 minutes before serving.