A delectable combination of ingredients that result in a tasty quiche dish.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.

    Advertisement
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  • Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

  • In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.

  • Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Nutrition Facts

334.1 calories; protein 12.4g 25% DV; carbohydrates 12.4g 4% DV; fat 26.3g 40% DV; cholesterol 105.6mg 35% DV; sodium 383.1mg 15% DV. Full Nutrition

Reviews (372)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2006
Since I love the taste of roasted vegatables, I roasted the asparagus, along with some red onion and garlic, before adding to the egg mixture. Really gave a great recipe an extra depth of flavor. Read More
(284)

Most helpful critical review

Rating: 3 stars
03/19/2006
I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK. Read More
(4)
495 Ratings
  • 5 star values: 354
  • 4 star values: 105
  • 3 star values: 25
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
04/12/2006
Since I love the taste of roasted vegatables, I roasted the asparagus, along with some red onion and garlic, before adding to the egg mixture. Really gave a great recipe an extra depth of flavor. Read More
(284)
Rating: 4 stars
01/18/2004
Do you have 8" pie plates? Me neither. So I made the recipe in one regular-sized pyrex pie plate and it was good. One of the problems with the recipe is that it doesn't give an exact amount of asparagus - it says "1 lb, trimmed and cut into 1/2 inch pieces." I ended up with a little too much asparagus because I read it to mean one pound of asparagus AFTER it had been trimmed - so the quiche came out a little too "moist". But it was good and I'm just going to use less asparagus next time. This amount worked just fine for one quiche in a regular pie plate. Took about the same amount of time to cook, too. Read More
(221)
Rating: 5 stars
02/05/2004
This one is a keeper. It is delicious and easy to make. A huge success at a party. I make it without the crust as I am low carbing and I have substituted the cheese for the packaged 4 Cheese Blend and it comes out great each time. Freezes nicely too. Read More
(163)
Advertisement
Rating: 5 stars
10/12/2006
This is my 75th review on here so I'm celebrating a bit! ;) This quiche was excellent. I cut the recipe in half and pre-baked a 9 in. crust. Instead of steaming the asparagus, like others, I sauteed them in a little bit of the leftover bacon drippings (saves you dirtying another pan). I used about 6 pieces of bacon (to please my meat-eating husband), but other than that I was pleasantly surprised that the amount of ingredients actually fit in pie crust. Baked for the 35 suggested min. and it was perfect. And I love the addition of the nutmeg! Will use this recipe in the future, but probably not with my husband, who enjoyed it but still calls quiche 'girly food'. ;) Read More
(125)
Rating: 5 stars
09/17/2005
This was very tasty & really easy. I cooked the bacon and asparagus a day ahead. The next day I assembled the quiche and cooked. I modified slightly by using 2 refrigerated pie crusts and put them in a 9 X 13 baking dish (overlapping some in the middle of the pan) instead of 2 individual pie pans because I was taking this to a brunch for several people and wanted to be able to cut into square servings. It was a big hit. Will definitely make again. Read More
(119)
Rating: 4 stars
04/13/2006
Yummy. I roasted the asparagus in a little olive oil and a finely chopped shallot in my toaster oven at 500 degrees for 15 minutes. The asparagus has GREAT flavor that way. I let it cool a bit before making the quiche. I also partially pre-cooked two 9" frozen shells for about 10 minutes. Finally I used 2 cups of half&half in the recipe and five eggs (I didn't beat an egg white.) Read More
(83)
Advertisement
Rating: 5 stars
03/28/2003
This quiche was great the first day but was even better the second day!! Read More
(65)
Rating: 4 stars
01/25/2004
I baked 2 of these quiches for a PTA brunch I catered last week. I made a few changes based on previous suggestions. I sauted the chopped asparagus in butter first & added 2 tbsp finely chopped shallots that had been sauted in butter. Also I substituted grilled chicken (cut into small cubes) for the bacon and increased the salt. The quiche tasted great to those who liked asparagus while others thought the asparagus taste too strong (I personally liked the taste). The only problem was a soggy crust bottom (the filling is very moist). I will blind bake or pre-bake crust next time (for about 10-15 minutes)and cover the crust to avoid burning. I will try again with bacon! Read More
(62)
Rating: 5 stars
09/06/2007
Great recipe! I modified the recipe just a bit. I just parboiled the asparagus drained & let it cool. I sauteed the bacon & about 1/2 cup of chopped onions together. When they were just about done cooking I added the asaparagus to the bacon & onions & sauteed for a minute. Mmmmmmmm!! Read More
(60)
Rating: 3 stars
03/19/2006
I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK. Read More
(4)