This savory bacon and asparagus quiche is packed with protein for a warm and hearty start to your day!
Quiche Originated in Germany, Not France
Though quiche is largely thought of as French cuisine, it actually originated in Lothringen, Germany. It has since become a French territory now known as Alsace-Lorraine, which is where the name quiche Lorraine comes from. The first written reference to the dish came in 1805, although evidence suggests it was invented a few hundred years earlier.
Quiche Lorraine started out as an egg, cream and bacon pie in a brioche pastry crust, with no cheese. It's hard to imagine quiche without cheese! The French experimented with the dish by using a traditional pastry crust and adding fresh vegetables and seafoods like shrimp and scallops, as well as different varieties of cheese. They turned it into the dish that we know and love today.
WWII Soldiers Made Quiche an American Mid Century Sensation
By the time WWII had started, quiche had become popular in England. American soldiers that were stationed there became fond of it, and brought the recipe home when they returned from the war. The dish then became extremely popular in mid century in the United States. Unlike most U.S. meals it could be served hot or cold, and was an appropriate breakfast, lunch, or dinner entree.
Contrary to Popular Belief, Bacon Asparagus Quiche is Easy To Make
Many people are surprised when I serve quiche because they perceive it to be difficult to make. It's actually an easy dish to make and makes a big impression. Think of it as a morning casserole -- you toss everything together and pop it in the oven. What could be easier than that?
I enjoy making my own quiche crust, but it's faster and easier to buy a roll-out or pre-made unbaked pie crust from the grocery store. And since the egg filling dominates the taste, you won't be harming the flavor at all.
Hints For Making Bacon and Asparagus Quiche
- Prepare your crust first, then set it in the freezer while you prepare the quiche. Quiche turns out best when baked in an ice cold crust.
- Cook and chop the bacon and asparagus second, and set it aside until you need it.
- Monitor your quiche toward the end of baking, but try to do so without opening the oven door too frequently. Make sure it is browned on top and a toothpick inserted in the center comes out clean. If you remove it from the oven too soon, the center will cave in.
Feel free to experiment with different shredded cheeses and chopped vegetables in your quiche. I like to switch between chopped broccoli and chopped asparagus when I make this recipe.
As mentioned earlier, you can serve quiche for any meal, hot or cold! Enjoy!
Bacon and Asparagus Quiche
- 1 9-inch unbaked pie crust
- 1 bunch asparagus tips chopped
- 4 slices crisp bacon cooked and crumbled, divided
- 4 large eggs
- 1 ½ cups heavy cream
- 1 cup shredded cheddar jack cheese divided
- 1 small bunch green onions chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Preheat oven to 375 degrees.
- Follow package directions to prepare refrigerated pie crust. When it's in your pie plate, poke holes in the bottom with a fork to avoid bubbling. When it is ready, place it in the freezer until you are ready to assemble the quiche.
- Cook and crumble the bacon.
- Boil a small pot of water and cook the asparagus tips for 4 minutes. Drain in colander and rinse in cold water.
- In a mixing bowl, whisk the eggs. Then add the heavy cream, half of the cheese, the green onions, salt, and pepper.
- Remove your pie crust from the freezer. Put the asparagus and ¾ of the bacon in the bottom of the pie shell.
- Pour the egg mixture over the asparagus and bacon.
- Top with remaining ½ cup of cheese and remaining bacon.
- Bake for 40-45 minutes or until top of quiche is browned and wooden toothpick inserted in center comes out clean.
- Let sit for 5 minutes before cutting and serving.