Asparagus Bacon Quiche
This Asparagus Bacon Quiche is filled with tender asparagus, crispy bacon, and plenty of cheddar cheese, all baked in a flaky pie crust. The creamy egg filling brings everything together for a delicious breakfast, brunch, or even an easy dinner. Using a frozen pie crust saves time, and leftovers are just as good reheated the next day. It’s a great recipe to make for a weekend brunch or when you want breakfast for dinner!
Yes! You can bake the entire quiche ahead of time, let it cool, and store it covered in the refrigerator. When you’re ready to serve, reheat it in the oven until heated through. This makes it a great option for holiday brunches or busy mornings.
Absolutely! Swiss, Gruyère, or Monterey Jack would all work well in place of cheddar. You can also combine two different cheeses for a slightly different flavor.
Yes. Simply leave out the bacon and cook the vegetables in 1 tablespoon of olive oil or butter instead. You may want to add a little salt to the egg mixture since you won’t have the saltiness from the bacon.
Yes! For a crustless version, pour the filling into a greased pie dish instead of a pie crust. Skip the crust prebaking step and bake until the center is completely set. The cooking time may be shorter, so keep an eye on it.
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Yes, whole milk can be used in place of half-and-half. The quiche will still work, but the filling won’t be quite as rich and creamy.
Ingredient Notes
- Frozen deep-dish pie crust: A convenient shortcut that saves time. You can also use homemade pie crust.
- Bacon: Adds a salty, smoky flavor and a little crunch to every bite.
- Onion: Adds flavor to the filling as it cooks with the asparagus.
- Fresh asparagus: Adds color and a tender texture. Be sure to trim off the tough ends.
- Garlic: Gives the vegetables a little extra flavor.
- Eggs: Hold everything together and create the quiche filling.
- Half-and-half: Makes the egg filling creamy without being too heavy.
- Shredded cheddar cheese: Adds cheesy flavor throughout the quiche and a golden topping.
- Black pepper (optional): Adds a little seasoning to the egg mixture.
Asparagus Bacon Quiche
- Preheat oven to 400℉. Place pie crust in a pie pan. Cook empty pie crust for 10 minutes.
- Cut bacon into ½ inch pieces and place in frying pan. Cook on medium high for 8-10 minutes or until bacon reaches desired crispness. Drain bacon on paper towel.
- Pour grease off frying pan, reserving 1 tablespoon in the pan. Add onion, asparagus, and garlic to the pan and cook for 5-7 minutes or until asparagus is just starting to get tender. Set aside.
- Sprinkle ¾ cup shredded cheddar cheese on the bottom of the pie crust. Spread the asparagus mixture over the cheese.
- In a small bowl, whisk together eggs, half and half cream, and pepper.
- Pour the egg mixture over the asparagus. Top with the remaining ¼ cup of shredded cheddar and the bacon pieces.
- Cook in oven for 30 minutes or until the quiche is set in the middle.
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Asparagus Bacon Quiche
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Ingredients
- 1 frozen deep dish pie crust
- ½ pound bacon
- ½ onion minced
- ½ lb. asparagus tough ends removed and cut into 1” pieces
- 2 cloves garlic minced
- 3 eggs
- ¾ cup half and half cream
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat oven to 400℉. Place pie crust in a pie pan. Cook empty pie crust for 10 minutes.
- Cut bacon into ½ inch pieces and place in frying pan. Cook on medium high for 8-10 minutes or until bacon reaches desired crispness. Drain bacon on paper towel.
- Pour grease off frying pan, reserving 1 tablespoon in the pan. Add onion, asparagus, and garlic to the pan and cook for 5-7 minutes or until asparagus is just starting to get tender. Set aside.
- Sprinkle ¾ cup shredded cheddar cheese on the bottom of the pie crust. Spread the asparagus mixture over the cheese.
- In a small bowl, whisk together eggs, half and half cream, and pepper.
- Pour the egg mixture over the asparagus. Top with the remaining ¼ cup of shredded cheddar and the bacon pieces.
- Cook in oven for 30 minutes or until the quiche is set in the middle.
Notes
How to Store and Reheat Asparagus Bacon Quiche
Refrigerator: Allow the cooked quiche to cool slightly, then cover tightly or transfer individual slices to airtight containers. Refrigerate within 2 hours of cooking and store for up to 3–4 days. Freezer: Once the quiche has cooled, wrap it tightly in plastic wrap and foil, or store individual portions in freezer-safe containers. For best quality, freeze for up to 1–2 months. Reheating: Place refrigerated quiche in a 325°F oven, loosely covered with foil, until heated through to 165°F. Individual slices can also be reheated in the microwave, although the crust may lose some of its crispness. Thawing: If frozen, thaw the quiche overnight in the refrigerator before reheating.Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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- Originally Posted November 2020
- Post Updated October 2026
I just made this for an early dinner. However, I didn’t make any crust – just the quiche. And with not crust – lower calories. OMG – what a great recipe. Thank you so much for sharing.
OMG this was awesome! I cooked up one pond of asparagus by accident but halved it ( saved the rest for later). Even my husband who HATES quiche thought it was good.
This was a very tasty Asparagus and Bacon Quiche; I added some chopped mushrooms. Also made my own pastry casing.
This was fantastic. I made a vegan shortcrust, which takes less than 5 minutes, and added some fresh chives too it. also added mushrooms. Great recipe for asparagus season. If I knew quiche was so easy I’d have been doing it for years!
Your short crust sounds amazing John!
Love this recipe, I buy the pastry ready made but raw and I cook the bacon with the onion and garlic instead of the asparagus has a blanch the asparagus instead!!! Beautiful!