Classic Asparagus and Swiss Quiche
By Rebecca St.Clair
This classic asparagus and Swiss quiche celebrates the abundance of the season where tender asparagus meets the smooth egg custard, smoky bacon, and the nutty flavour of Swiss cheese. Baked to golden perfection in a flaky pastry crust, this quiche is hearty and satisfying.
A delicious combination of creamy eggs and smoky bacon, and fresh vegetables. This deliciously versatile dish, is perfect for breakfast, brunch, or dinner!
Quiche is a classic in French cuisine. It is typically served for breakfast or brunch. It should be served fresh and slightly warm. A simple side salad is the perfect accompaniment for this rich dish.
You can make it even easier by using a store bought pie crust, then all you need to do is fill it!
How to store asparagus and Swiss quiche
Fridge
- Allow the quiche to cool to room temperature
- Cover completely in plastic wrap or store leftovers in an airtight container
- Store in the fridge for up to 3 days.
Freezer
- Allow the quiche to cool to room temperature
- Cover completely in plastic wrap or store in an airtight container
- Store in the freezer for up to 3 months
To reheat a frozen quiche
- Remove any plastic wrap or remove from the container into an ovenproof dish
- Cover the top with aluminum foil
- Place in a preheated 350 °F (180 °C) oven and reheat for 30 – 40 minutes or until heated through and the centre has reached 165 °F (75 °C)
Why You’ll Love This Recipe
Simple wholesome ingredients – Made with only a handful of simple ingredients. This dish is packed with protein, vegetables, all in a flaky pastry.
Easy yet sophisticated – A classic French recipe that is super easy to make especially if you use a store bought pie crust. The decorative top makes this worthy of any occasion.
Versatile – Not only is this recipe great for breakfast, lunch, or dinner, you can easily swap out the vegetables, meat, and cheese for whatever you have on hand.
Tips and Tricks for a perfect quiche
- Use fresh local ingredients really does make your dish taste better; and quiche is no exception. Use local ingredients that are in season, when possible.
- Blind baking the crust. There is nothing worse than a soggy bottom! Blind baking is simply baking the pie shell before you add the filling. When you are blind baking you must add something on top of the pie crust, to keep the shape and stop the pastry from puffing up. There are pie weights available, but you can also use dried beans or uncooked rice.
- Fully whisking the eggs before adding the rest of the ingredients. Sometimes, there can be clumps of egg that do not fully mix, this can lead to an egg custard that is not silky smooth.
- Your choice in pie plate can have a big effect on the way your quiche cooks. If you are using a ceramic pie plate, just know that the cooking time will likely be longer than the recipe calls for. You will likely have to cover your pie, with foil, for part of the baking time, as the longer cooking time may result in the edges of the crust becoming too dark. A glass pie plate is a great option. A metal pie plate cooks the fastest of all.
- Make sure to cool your quiche before you serve it. Letting it cool completely will allow the egg custard to fully set.
- Finally, fill it will ingredients you, and your family, love!
Ingredients
Pie crust – Use either store bought or homemade single shell pie crust. Make sure to blind bake the pie crust first for best results.
Asparagus – Delicious and decorative. This vegetable can be swapped out for other vegetables like broccoli. If using a vegetable with a higher water content, make sure to cook it down or squeeze it out first, like frozen spinach or zucchini.
Bacon – Bacon should be cooked first. This adds a deep smoky and salty flavour. It can be substituted with other cooked meat like ham.
Swiss cheese – The perfect smooth nutty flavour from Swiss cheese compliment the other flavours perfectly. My favourite choices are Gruyère or Emmental.
Eggs – Packed with protein this makes up the bulk of the filling and is what will set the quiche.
Cream – Adds richness and flavour.
Nutmeg – Flavour.
How to Make Classic Asparagus and Swiss Quiche
To blind bake the pie crust
- Prepare pie crust, line into the pie plate, trim the edges, and chill or use a store bought single shell 9 in. pie shell.
- Preheat oven to 425 °F (220 °C)
- Remove the pie plate from the refrigerator and line the pie dough with parchment paper or aluminum foil. Place on top the pie weights (or dried beans, or uncooked rice).
- Bake for about 12 mins, or until the edges just start to colour. Remove from the oven and carefully remove the foil and pie weights (they will be very hot!)
- Return the pie to the oven for 5 mins, or until the bottom looks dry. Remove from the oven and set aside.
For the Quiche
- Wash the asparagus and remove the woody part of the stems. Save 12 of the best looking spears that are the length of half of the pies diameter.
- Cut the rest of the asparagus into about ½ inch long dice.
- Bring a large pot of water to a boil and add all of the asparagus. Simmer, covered, for about 5 mins. Remove from heat and drain.
4. Cook bacon and remove to a paper towel. Crumble when it can be handled.
5. Preheat oven to 375 °F (190 °C)
6. Add the bacon, grated cheese, and the cut asparagus to the bottom of the partially baked pie crust.
7. In a medium bowl, beat the eggs.
8. Add in the cream, nutmeg, salt and pepper. Whisk again.
9. Pour the mixture, gently, into the pie crust.
10. Arrange the asparagus spears that you set aside on top of the pie.
11. Bake for 40 mins, or until golden and firm in the centre. If you notice the crust getting too brown, place a piece of aluminum foil on top.
12. Remove from oven and allow cool and set. Serve warm.
Classic Asparagus and Swiss Quiche
Tender asparagus meets the smooth egg custard, smoky bacon, and the nutty flavour of Swiss cheese. Baked to golden perfection in a flaky pastry crust, this quiche is hearty and satisfying.
Ingredients
- 1 recipe for pie crust, or store-bought pie crust
- 1 bunch of Asparagus
- ½ lb of bacon (about 6-8 slices)
- ¼ lb Swiss cheese, grated 115 g
- 4 eggs
- 1½ cups of 18% cream 125 ml
- ½ teaspoon nutmeg 2 g
- salt and pepper to taste
Instructions
For the pie crust
- Prepare pie crust, line into the pie plate, trim the edges, and chill or use a store bought single shell 9 in. pie shell.
- Preheat oven to 425 °F (220 °C)
- Remove the pie plate from the refrigerator and line the pie dough with parchment paper or aluminum foil. Place on top the pie weights (or dried beans, or uncooked rice).
- Bake for about 12 mins, or until the edges just start to colour. Remove from the oven and carefully remove the foil and pie weights (they will be very hot!)
- Return the pie to the oven for 5 mins, or until the bottom looks dry. Remove from the oven and set aside.
For the Quiche
- Wash the asparagus and remove the woody part of the stems. Save 12 of the best looking spears that are the length of half of the pies diameter.
- Cut the rest of the asparagus into about ½ inch long dice.
- Bring a large pot of water to a boil and add all of the asparagus. Simmer, covered, for about 5 mins. Remove from heat and drain.
- Cook bacon and remove to a paper towel. Crumble when it can be handled.
- Preheat oven to 375 °F (190 °C)
- Add the bacon, grated cheese, and the cut asparagus to the bottom of the partially baked pie crust.
- In a medium bowl, beat the eggs.
- Add in the cream, nutmeg, salt and pepper. Whisk again.
- Pour the mixture, gently, into the pie crust.
- Arrange the asparagus spears that you set aside on top of the pie.
- Bake for 40 mins, or until golden and firm in the centre. If you notice the crust getting too brown, place a piece of aluminum foil on top.
- Remove from oven and allow cool and set. Serve warm.
Notes
Swap out the vegetables, meat, and cheese in this recipe to use whatever you have on hand.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 475Total Fat 34gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 17gCholesterol 152mgSodium 761mgCarbohydrates 23gFiber 1gSugar 2gProtein 20g
Nutrition information isn’t always accurate.
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