An Asparagus and Swiss Cheese Quiche on a linen napkin.

Classic Asparagus and Swiss Quiche is a rich and creamy egg custard, in a buttery, flaky, delicate crust. In this recipe, the creamy egg custard is flavoured with crumbled bacon and nutty Swiss cheese. Cooked. chopped, asparagus in dotted throughout the quiche, as well as arranged decoratively on top. It adds artistic beauty, when you are looking for a breakfast that is a little more extravagant than bacon and eggs.

Quiche is classic 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! It is a perfect dish to take to a special function or a fancy summer picnic! It travels well, as everything is in one pie, and it doesn’t need to be pipping hot to be enjoyed.

There are so many different kinds of quiche you can try; quiche Lorraine, being one of the more famous recipes. Quiche with cheese and broccoli, quiche with spinach and mushrooms, quiche with cheese and tomatoes, and even a Coronation Quiche, made in honor of King Charles! (I made this, it was so good!)

What makes a good Quiche?

I find that, when it comes to cooking, using 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. This is a good idea for most pies. 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 its shape and stop it 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. It is a good idea to whisk the eggs, for a few minutes, before adding the rest of the ingredients. This will ensure the best egg texture in your final product.
Make sure you cook down, or squeeze out, any added ingredients that have a high moisture content. For example, in place of tomatoes you might use sundried tomatoes. If you are using frozen spinach, insure that you thaw it and squeeze out any liquid before adding it to the quiche.
Your choice in pie plate can have a big effect on the way your quiche cooks. I have found this to be true for any pies that I have made. I have a gorgeous ceramic pie plate, unfortunately, it takes an eternity to get fully cook a pie. 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, at least in my experience.
Make sure to fully cool your quiche before you serve it. Quiche tastes best when eaten warm, not hot. Letting it cool completely will allow the egg custard to fully set. You don’t want a runny quiche!
Finally, fill it will ingredients you, and your family, love!

Ingredients for Classic Asparagus and Swiss Quiche

1 recipe for pie crust, or store-bought pie crust. This is my favourite pie dough recipe, just omit cutting it into tarts.

1 bunch of Asparagus, about 1½ lbs

½ package of bacon (about 6-8 slices)

¼ lb Swiss cheese, grated

4 eggs

1½ cups of 18 percent cream, (or heavy cream).

¼ teaspoon nutmeg

salt and pepper to taste

asparagus, cheese, and bacon in pie crust

How to Make Classic Asparagus and Swiss Quiche

To blind bake the pie crust

Prepare you pie crust dough and chill.
After about an hour, you can roll out the pie crust and gently place it in the pie plate. Trim of any excess and crimp the edges. Return the pie plate to the refrigerator to chill.
Preheat oven to 425 degrees F (220 degrees C)
Remove the pie plate from the refrigerator after about 30 mins. Line the pie dough with parchment paper or aluminum foil. Place on top of that, 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.

Pouring cream and egg mixture onto a pie crust with bacon, cheese, and asparagus

For the Quiche

Wash the asparagus and remove the woody part of the stems. Save 12 of the best looking spears that are about the length of half of the pie.
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, drain, and run under cold water to stop the cooking process.
Cook bacon and remove to a paper towel. Crumble when it can be handled.
Preheat oven to 375 degrees F (190 degrees C)
Add the bacon, grated cheese, and the cut asparagus to the bottom of the pie crust.
In a medium bowl, beat the eggs. You can do this by hand or with a mixer. Whisk for a few mins, to ensure the eggs are fully mixed and no clumps are left.
Add in the cream, nutmeg, salt and pepper. Whisk again.
Pour the mixture, gently, into the pie crust.
Arrange the asparagus spears 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 to fully cool. Serve at room temperature.