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    Recipes » Breakfast Recipes » French Breakfast

    Asparagus Quiche

    Published: Sep 20, 2023 by Marissa Stevens · 2 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.

    Asparagus Quiche photographed from the top.

    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.

    Jump to:
    • Ingredients You Need to Make Asparagus Quiche
    • A Brief Slice of Quiche History
    • Recipe Tips
    • How to Store and Reheat
    • More Great Ways to Enjoy Asparagus
    • How to Make Asparagus Quiche
    • Asparagus Quiche
    • 💬 Comments

    Ingredients You Need to Make Asparagus Quiche

    Asparagus Quiche Ingredients on a white marble board.
    • 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
    Asparagus Quiche with one wedge cut out photographed from the top.

    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.

    Recipe Tips

    • 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.
    Asparagus Quiche slice on a ceramic plate

    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

    • Lemon Garlic Asparagus
    • Prosciutto Wrapped Asparagus
    • Asparagus Frittata
    • Pickled 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.

    quiche crust ready to partially bake.
    parchment paper filled with pie weights in unbaked quiche crust.
    poking holes in quiche crust with a fork.

    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.

    browned bacon in skillet.
    sauteed asparagus and bacon in skillet.
    asparagus quiche mixture in a large bowl.
    asparagus quiche ready to bake.
    Asparagus Quiche photographed from the top.
    Asparagus Quiche photographed from the top.

    Asparagus Quiche

    Marissa Stevens
    Velvety and flaky, the quiche delivers a medley of intricate flavors - a satisfying highlight for any brunch spread or special meal.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Pie Crust Chilling Time 30 minutes mins
    Total Time 2 hours hrs
    Course Breakfast, Main Course
    Cuisine French
    Servings 8 people
    Calories 526 kcal
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    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    1. 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.

    Nutrition

    Calories: 526kcalCarbohydrates: 22gProtein: 16gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 224mgSodium: 489mgPotassium: 274mgFiber: 2gSugar: 2gVitamin A: 1226IUVitamin C: 3mgCalcium: 144mgIron: 3mg
    Keyword Christmas morning, comfort food, Easter breakfast, Mother's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. Mimi Rippee says

      September 22, 2023 at 1:21 pm

      You made it look so pretty!

      Reply
      • Marissa Stevens says

        September 24, 2023 at 3:47 pm

        Thank you, Mimi!

        Reply

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