This asparagus quiche is a savory brunch recipe made with tender asparagus, crispy bacon, Swiss cheese, and a creamy egg custard baked in a flaky pie crust.
1 pound fresh asparagus trimmed and cut into pieces
10 slices bacon
2 (8-inch) unbaked pie shells
1 egg white lightly beaten
2 cups shredded Swiss cheese
4 large eggs
1 1/2 cups half and half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
1. Preheat oven to 400°F (200°C).
2. Steam asparagus pieces for 2 to 6 minutes until tender but still firm then drain.
3. Cook bacon in a skillet until crisp then crumble.
4. Brush pie crusts with beaten egg white.
5. Spread asparagus and bacon evenly in pie shells.
6. Sprinkle shredded Swiss cheese over the filling.
7. Whisk eggs, half and half, nutmeg, salt, and pepper together.
8. Pour egg mixture over the cheese.
9. Bake for 35 to 40 minutes until the quiche filling is set.
10. Allow quiche to cool slightly before slicing and serving.
Lightly cooking asparagus before baking prevents excess moisture in the quiche.
Allow the quiche to rest after baking for clean slices.
Gruyere or cheddar cheese can also be used instead of Swiss.