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    Home » Breakfast » Bacon and Asparagus Quiche Recipe

    Published: Dec 28, 2020 · Modified: Feb 25, 2022 by Nancy · This post may contain affiliate links.

    Bacon and Asparagus Quiche Recipe

    Jump to Recipe Print Recipe

    This savory bacon and asparagus quiche is packed with protein for a warm and hearty start to your day!

    Bacon asparagus quiche in a pie plate

    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?

    Single slice of bacon and asparagus quiche on a small plate with a fork

    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 asparagus quiche in a pie plate

    Bacon and Asparagus Quiche

    Nancy Blackstone
    This savory bacon and asparagus quiche is packed with protein for a warm and hearty start to your day!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Breakfasts
    Cuisine French - German
    Servings 8 Servings
    Calories 404 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Notes

    You can substitute different types of shredded cheese for the cheddar jack. Cheddar and Monterey Jack are my favorites, but I've even tossed in a bit of mozzarella when I've fallen short on cheddar.
    You can substitute chopped broccoli for the chopped asparagus if you prefer.
    Make sure you use heavy cream in the recipe or the quiche will not turn out.

    Nutrition

    Calories: 404kcalCarbohydrates: 15gProtein: 12gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 176mgSodium: 376mgPotassium: 247mgFiber: 2gSugar: 1gVitamin A: 1392IUVitamin C: 4mgCalcium: 165mgIron: 2mg
    Keyword breakfast casserole, breakfast quiche, high protein breakfast, holiday breakfast, mid century breakfast, special occasion breakfast
    Tried this recipe?Let us know how it was!
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    Nancy and Bentley

    Hi, I'm Nancy! Welcome to Flourchild where I share classic mid-century recipes from the 1940's - 1970's. I feature many vintage handwritten recipes, and provide modern shortcuts and a variety of healthy and special diet-friendly versions whenever possible. Join me in exploring the delicious flavors and from-scratch cooking techniques of our past!

    More about me →

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