Asparagus Cheddar Bacon Quiche

Time to Cook: 
35 min
Time to Prepare: 
15 min
Number of Servings: 
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You always know it's spring when bright green asparagus begins making it's appearance at the market. Paired up with crispy fried shallots, salty crumbled bacon and sharp cheddar, turn this spring veg into a company worthy quiche! Whether you serve it as an addition to a brunch table or serve it with tossed seasonal greens for dinner, you'll love all the flavours that this quiche offers. For a change of pace, try swapping out the cheddar cheese for a mild and creamy gruyere. You'lll love the results!

Dress up your spring asparagus with bacon and cheddar!


6 slices bacon, cooked and crumbled

2 shallots, thinly sliced

6 oz asparagus, ends snapped off and sliced thinly on diagonal

1-2 tbsp unsalted butter

1 cup sharp cheddar cheese

1 1/4 cup half and half

4 eggs

pinch nutmeg

unbaked deep dish pie shell


1. Saute the shallots over low heat with 1 Tbsp butter until they are lightly browned and softened. Remove them from the pan and let cool. Add a little more butter to the pan and saute the asparagus on medium heat until tender crisp. Remove them from the pan to a plate so they can cool.


2. Pre-heat the oven to 375 F. Prick your pie crust all over with a fork, then place a piece of parchment paper or foil over top an fill with pie weights, dried beans or rice. Bake for 10 minutes, then remove the parchment paper & weights to bake for about 5 minutes more.

3.Turn the oven's temperature down to 350 F.  In a medium sized bowl, whisk together the eggs, half and half, nutmeg, 3/4 cup of the cheese and 1/4 tsp pepper. Set aside.

4. Sprinkle the bacon, shallots, and asparagus into the pie shell, spreading it around so it's evenly distributed. Pour the egg mixture evenly over top, and then sprinkle with the remaining cheese.

bacon asparagus quiche

5. Bake in the middle of the oven for about 30-35 minutes, until fully set in the middle and lightly browned. Take out of the oven and let cool another 10 minutes before slicing.