Asparagus Bacon Quiche
Asparagus Bacon Quiche | When it comes to quiche this recipe stands above all the rest! Full of smoky bacon, asparagus, mushrooms, red pepper….I could go on and on. This perfect semi homemade make ahead dish is what every hostess dreams of having. Perfect for Easter Brunch or a ladies luncheon.
Perfect for a summer dinner with a green salad on the side. Whether I’m making this quiche for dinner or breakfast I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven. This Asparagus Bacon Quiche is also great for entertaining out of town guests. Make this wonderful quiche ahead of time so that all that’s left to do it put it in the oven right before the guests arrive.
Roll out the prepared pie crust, press into the sides of the tart pan.
Gently fold all ingredients together and pour into prepared tart pan.
Look at all those lovely layers! I served this last weekend at a ladies luncheon. They absolutely LOVED it! So be prepared….you’re guests will want the recipe. If you want to spice up this dish, all you have to do is add a few shakes of Tabasco to the egg mixture.
Need help putting together an Easter Brunch? Try these recipes and wow your guests!
STRAWBERRY SHORTCAKE APPETIZER KABOBS 2. FRUIT AND FLAXSEED MUFFINS 3. NEAPOLITAN PARFAITS
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Asparagus Bacon Quiche
Ingredients
- 1 store bought prepared pie crust
- 8 ounce sliced mushrooms
- 1 tablespoon oil
- 1/2 pound asparagus cut into 2-inch pieces
- 6 large eggs
- 3/4 cup heavy cream
- 4 green onions, sliced
- 1 roasted red pepper, sliced
- 1 1/2 cup white cheese, shredded (jack and muenster)
- 6 strips of smoky bacon, cooked and cut into bite size pieces
- salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
- In a medium skillet saute mushrooms with oil until golden.
- Set aside to cool.
- Fill a medium saucepan with enough water to cover the asparagus.
- Bring water to a boil; add asparagus and boil 1 minute.
- Drain immediately and set aside to cool.
- Roll out the prepared pie crust, press into the sides of the tart pan.
- In a large bowl lightly beat the eggs, add the cream and stir together.
- Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
- Salt and pepper to taste.
- Gently fold all ingredients together and pour into prepared tart pan.
- Set pan on a cookie sheet, bake 50 minutes or until a knife inserted into the center comes out clean.
- Cool in the pan 15 minutes before removing the tart pan sides.
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“I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven.”
Curious about the make-ahead instructions…do you keep in the fridge overnight baked or unbaked? Any adjustments to oven temp and/or bake time if it’s been refrigerated? How does it fair if it’s baked, refrigerated and rewarmed?
Thanks.
Hi Min, By “make ahead” I mean put the quiche together (not baked) and bake it the next day. You might need to bake it a little longer due to the ingredients being cold. The leftovers were awesome heated in the microwave.
Fabulous! Making tomorrow!
Have you tried freezing this. I am looking for bake ahead and freeze to reheat breakfast items for an upcoming vacation. Thank you
Hi Maggie, No I haven’t but I don’t see why it wouldn’t still be delicious even after being frozen.
I froze it after I cooked it an then reheated it was awesome!
That’s great Jane!
Made this for my book club and it got rave reviews!
Yay Laurie! It is a tasty dish. 🙂
What size tart pan did you use?
Hi Kathie, I was a 9.5-inch pan.
I just made this for the second time. It is delicious! I used a frozen pie crust and it worked out fine. Love this recipe!
Awesome Beth! Great to know that frozen pie crust works good too. 🙂
Awesome! I didn’t have roasted red peppers so I put three slices of tomato on top. Also used Gruyerer cheese with Mozzerella cheese.
Sounds yummy Linette!
How do I get the recipe? I would really like to make this quiche !
Hi Marilyn, There is a print button right under the recipe title.
This looks SO GOOD!! I’ve never tried to make quiche before because I always thought it was so hard. But I think I can pull it off. Definitely pinning this recipe
You can totally do it Karyl!
do I leave the bottom in the pan or not?
Yes Renee, hold the bottom of the pan, gently push up and the sides should release. I left the bottom of the pan on, it’s up to you if you want to try to remove it.
Want to make for Easter brunch. If I put it together the night before and refrigerate I am afraid the crust will get soggy. Please let me know.
Thanks and Happy Easter?
Hi Sheila, I think it will be okay. I think the shortening in the pie dough will create a barrier to prevent it from getting soggy. This, however is just a guess. If it were me I would totally make it the night before and bake it the next day too. 🙂
Where do you get roasted red pepper? Or do you roast it yourself? I am not familiar with how to buy that or where to find it. Thanks.
Hi Susan, I find roasted red peppers where the olives are in my grocery store.
Can I make this quiche using a regular pie crust in a glass
Pie plate??
I think that’s a great idea Judy.
Would this filling work in individual casserole dishes topped with puff pastry?
That sounds delicious! Yes, I think it would.
I have made this a few times and always get rave reviews.
Have you ever made as is without the bacon? Hosting a brunch and a few guests are vegetarian.
Hi Anne, No I haven’t but I think you will still get good results without it.
I have made a dozen times at least and everyone was great. One thing is that you can subtract or add whatever you like or have on hand. I usually roast red peppers when I know I won’t use them before they go bad, I roast them and put them in olive oil til needed. To me the red peppers are the little nuggets that only add to the many flavors going on with this dish. So glad you di the and even happier I found it
Thanks Rebecca!
Can I use milk instead of heavy creme?
Hi Nancy, If you don’t want to use heavy cream but you still want the creamy goodness it offers you can (for 1 cup of cream) use milk and butter. All you do is melt a 1/4 cup of butter and thoroughly mix it into 3/4 cup of milk.
Hi there, thanks for the recipes. In South Africa we only have frozen flaky/short crust or phyllo pastry. Which one is best to use for the quiche.
Hi Linda, Short crust would work best.
This was delicious! I added 2 diced Roma tomatoes & the whole pkg of mushrooms. I had no heavy cream so used half & half. I cooked it a bit longer to be sure it was cooked through. I forgot to take a photo, but the whole family enjoyed it. I had some leftover herb soft butter & used it on toast which was perfect with this. Yum!
That sounds amazing Barbara!
Made this for dinner tonight, made it without a pie crust just made it like a frittata and it was just amazing! So tasty, just cooked for 40 minutes and came out great!!
That’s great Janice! Glad you were able to customize it to your liking.
I don’t have a tart pan can I use a frozen deep dish crust??
Hi Cindy, Yes, I think a frozen deep dish would work.
I made this for a ladies brunch. I thought it had too many mushrooms. Other than that it was tasty. The ladies where not over blown as I had anticipated. Thank you.
I’m glad everyone enjoyed the recipe Bonnie.
2 in the oven now and smells heavenly! Left out the bacon (for Lent) and added roasted red peppers to one; the other has ham, artichokes, mushrooms, onion and asparagus to freeze! Can’t wait to eat these!!
Sounds delicious Sheila!