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Asparagus Quiche is a gourmet breakfast or main course that never compromises on flavor or elegance. Striking the perfect balance between velvety and flaky, it merges the earthy goodness of asparagus with the rich, creamy texture of a classic quiche. An ideal choice for a weekend brunch or a special occasion meal.
Skip the familiar bacon and eggs routine for the intricate flavors of this quiche, from the smoky bacon lardons to the mild, melt-in-your-mouth fontina cheese. Rounded out with a dash of thyme and a sprinkling of green onions, it's a satisfying dish that easily becomes the highlight of any meal.
Ingredients You Need to Make Asparagus Quiche
- 9 Inch Unbaked Pie Crust: Choose a high-quality, store-bought pie crust if you're short on time, or make your own crust from scratch for the best results. I recommend my no-fail Lard Pie Crust.
- Asparagus: Choose thin spears for quicker cooking and a more delicate texture.
- Bacon: Choose thick-cut bacon for fuller flavor and texture.
- Heavy Cream: Choose a brand that lists only cream as the ingredient to avoid stabilizers or preservatives that could affect taste and texture.
- Whole Milk: 2% milk is a good alternative if you're looking for a lighter option.
- Eggs: Fresh, large eggs are your best bet.
- Dried Thyme: Or twice the amount of fresh thyme leaves if you have them on hand.
- Green Onions: Look for onions with bright green tops and a firm white base.
- Fontina Cheese: Gruyère cheese makes a good substitute if Fontina is unavailable. (See Recipe Tips for more options.)
- Fine Sea Salt and Freshly Ground Black Pepper
A Brief Slice of Quiche History
Quiche has its roots in the Lorraine region of France, known for its iconic Quiche Lorraine made with cream, eggs, and bacon. Over time, quiche has evolved into a versatile dish that welcomes various fillings, from vegetables to different types of cheese and meats.
- Pie Crust: For an extra flaky crust, make sure to refrigerate it for at least 30 minutes before baking.
- Asparagus Selection: Thin asparagus spears are best as they are more tender and quicker to cook. If you have thicker spears, you may want to blanch them first.
- Cheese Choices: While the recipe calls for Fontina or Gruyère, you can experiment with other soft, good-melting cheeses like Emmental, Monterey Jack mozzarella cheese or even salty, crumbly feta cheese for a different flavor profile.
- Egg Mixture: Whisk your eggs, milk, and cream well to get a smooth and silky texture in your finished quiche.
- Bacon Prep: Cook the bacon until crisp but not overly so; it will continue to cook in the quiche. Drain excess fat to avoid a greasy filling.
- Green Onions: For a milder onion flavor, you can use the green parts only. For a stronger flavor, use both the white and green parts.
- Baking Time: Keep an eye on the quiche towards the end of baking. It's done when the center is just set but still slightly jiggly. Overcooking can make it dry and less flavorful.
- Serving Temperature: Quiche can be served warm or at room temperature, making it a versatile dish for any occasion.
How to Store and Reheat
Store leftover quiche in an airtight container in the refrigerator for up to 3 to 4 days for optimal freshness. To reheat refrigerated quiche, cover it with foil and place it in a preheated 350°F oven for 15 to 20 minutes. For frozen quiche, reheat it without thawing, extending the oven time to 30 to 45 minutes or until the internal temperature is between 160°F and 165°F.
More Great Ways to Enjoy Asparagus
How to Make Asparagus Quiche
Chill an unbaked pie crust in a pie plate for at least 30 minutes. Preheat the oven to 375˚F. Line the crust with parchment and add weights. Bake for 12 minutes, remove weights, prick with a fork, and bake another 8 minutes.
In a skillet, crisp up the bacon, reserving a tablespoon of fat. Sauté asparagus briefly until vibrant. Set aside. Whisk cream, milk, eggs, and seasonings in a bowl. Mix in green onions, cheese, and the bacon-asparagus combo. Pour the mixture into the crust and bake for 40 minutes, shielding the edges as needed. Let it rest for 15 minutes before serving. Enjoy warm or at room temperature.
- 9 inch unbaked Lard Pie Crust or store-bought deep dish unbaked pie crust
- ½ pound bacon cut crosswise into thin strips (lardons)
- ¾ cup heavy cream
- ¼ cup whole milk or 2%
- 6 large eggs
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried thyme or ½ teaspoon fresh minced thyme
- 3 green onions thinly sliced crosswise
- 4 ounces fontina cheese shredded, or Gruyère cheese
- 12 ounces thin asparagus spears
- Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.
- When you're ready to bake, preheat oven to 375˚F. Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.
- Meanwhile, cook bacon in a large skillet over medium heat until bacon is crisp; pour off all but 1 tablespoon of fat. Add asparagus; cook and stir 2-3 minutes, until bright green and crisp-tender. Remove from heat and set aside to cool.
- In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in green onions, cheese and asparagus and bacon mixture.
- Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover pie crust edges with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.
- To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.