Asparagus Quiche Recipe Add Cheese
Asparagus Quiche Recipe Add Cheese
This simple asparagus quiche is filled with eggs, asparagus and cheese. This is great for brunch or weekend dinners.
The asparagus is topped with a golden flaky crust, filled with eggs and cheese, and topped with salty bacon. This is a meal in a pan and a decadent breakfast dish. Try this quiche with the best scones, sweet potato chowder, and cinnamon roll cake.
Convene all asparagus lovers
Asparagus is not only healthy, but also promotes weight loss and improves digestion, and it is delicious! I like the taste of asparagus. This is a good vegetable that can be added to dishes.
This asparagus quiche recipe is one of my family’s favorite quiches, easy and quick to make. This dish is warm and delicious, perfect for a simple meal or a special breakfast-honestly, this is great for all asparagus lovers-like us!
Quiche can be made up to three days in advance. It keeps well and the leftovers are as good as the first day. It also freezes very well.
How to make asparagus quiche
Prepare. Preheat the oven to 375.
asparagus. Put the asparagus in a large frying pan with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crispy. Drain the water and transfer the asparagus to a plate to cool slightly.
Crispy. Press the pie crust into a 9-inch pie pan or quiche pan and trim the edges.
Egg mixture. In a medium bowl, whisk the eggs and half together. Add flour and water to a small bowl and stir until combined to dissolve any lumps. Add the flour mixture, salt and pepper to the eggs and stir to combine.
gather. Spread half of the Swiss cheese evenly on the bottom of the pie crust, then put the asparagus and chopped bacon on top. Pour the egg mixture on the asparagus. Sprinkle the remaining Swiss cheese on top.
Bake and cool. Bake for 35-40 minutes, or until the top of the quiche is light golden brown and only slightly shakes when shaken gently. Let stand for 10-15 minutes before serving.
Crispy: To make your own pie crust recipe, click here, or you can use store-bought pie crust. Another option is to skip the crust altogether. Which would make it more like an omelet, but isn’t its taste the name? To make it crustless, just spray the pan, add the liquid ingredients and bake.
Recipe tips
There are some tips and tricks to keep in mind when making this delicious quiche.
- Use whole milk or 2% milk for a lighter quiche.
- I like to cook bacon in the oven
- Don’t overbake! If the crust turns brown quickly but the center needs more time to cook, cover the outer edges of the crust with foil.
- Don’t fill it too full: the egg filling will rise, and if you fill it too full, the center may overflow on both sides.
- If you have an extra mix, make a mini quiche or scrambled eggs.
- Bake on the bottom grill to help the crust become beautifully browned and crispy.
Advance + store
Advance time: You can prepare some ingredients in advance, such as steamed asparagus and chopped asparagus, as well as cooking and crushing bacon. Store them in an airtight container in the refrigerator.
The pie crust can also be made in advance, wrapped in plastic and stored in the refrigerator. When you prepare the quiche for baking, preparing these ingredients in advance will help speed up the preparation process.
Another way to make it in advance is to bake the quiche completely. After cooling, close the lid and store it in the refrigerator for 2-3 days.
Store it in refrigerator Wrap it in plastic and foil. Label and freeze for 3-4 months. If applicable, defrost and reheat in 350°F oven for 15-20 minutes.
*Leftovers It can also be stored in the refrigerator or freezer following the same storage recommendations.
More egg recipes:
Course main course
French cuisine
Preparation time 15 minutes
Cooking time 35 minutes
Total time 50 minutes
12 servings
Calories 246 kcal
Author Little Luna
- 1 pound fresh asparagus, chopped and cut into ½ inch pieces
- 1 pie crust refrigerated or homemade
- 6 slices of bacon cooked and crushed
- 8 eggs
- 1/2 cup and a half
- 2 tablespoons flour
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups shredded Swiss cheese
-
Preheat the oven to 375.
-
Put the asparagus in a large frying pan with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crispy. Drain the water and transfer the asparagus to a plate to cool slightly.
-
Press the pie crust into a 9-inch pie pan or quiche pan and trim the edges. In a medium bowl, whisk the eggs and half together. Add flour and water to a small bowl and stir until combined to dissolve any lumps. Add the flour mixture, salt and pepper to the eggs and stir to combine.
-
Spread half of the Swiss cheese evenly on the bottom of the pie crust, then put the asparagus and chopped bacon on top. Pour the egg mixture on the asparagus. Sprinkle the remaining Swiss cheese on top. Bake for 35-40 minutes, or until the top of the quiche is light golden brown and only slightly shakes when shaken gently. Let stand for 10-15 minutes before serving.
The page you are looking for does not exist (404)