Asparagus and Bacon Quiche
Quiche With Asparagus and Bacon
Quiche is a dish that is great for breakfast, brunch, lunch or your main evening meal. Don’t let anyone tell you that “real men don’t eat quiche” because anyone that likes food will sit down at the dinner table and eat quiche. Many think of this dish as French but its origins are tied to medieval times in Germany. The French came along and perfected the quiche with the Quiche Loraine. Nowadays there are a variety of dishes out there that are called a quiche and the ingredients run the gamut of vegetables, to seafood, sausage and anything that may be in your pantry or refrigerator.
This recipe is a favorite in my family since we all love asparagus and have this as an evening meal with a good glass of wine at we sit out on the deck enjoying the view and nice weather.
Asparagus and Bacon Quiche
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 6 bacon strips, cooked and crumbled
- 4 eggs
- 1 cup half-and-half cream
- ½ cup grated Parmesan cheese
- ½ cup grated Swiss cheese
- 1 tablespoon sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground nutmeg
- Pinch of tarragon
- One unbaked pie crust
- Preheat oven to 350 degrees.
- Unroll 1 sheet of pie-crust and place in a 9-inch pie plate. Set aside.
- Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces.
- Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.
- In a small bowl, whisk together eggs, half-and-half, tarragon, nutmeg, salt, and pepper. Pour over cheese.
- Bake for 35 minutes or until set. Higher altitude will take longer.
If you are concerned with calories you can substitute the cheese with a low fat cheese and 2% milk instead of half and half. Do keep an eye on your quiche if you go for a lower fat variation.
I like to roast my aspargus in the oven or a few turns on the grill.
Pancetta instead of bacon but I feel bacon has more flavor.
Instead of green onions try scallions or leeks or a variety.
Adding some roasted red, yellow or bell pepper but go light on the bell pepper since it can over power the other ingredients.
Don't be afraid to mix it up a bit when making a quiche. Have fun and enjoy!
If you are having this for a brunch accompany it with Champagne, Mimosa or Bloody Mary.
If you are having this as your evening meal: Try Grace Patriot Pinot Gris or a Rombauer Chardonnay.
I personally only drink reds and if that is what you like try a Pinot Noir or a Shiraz. If you need some ideas on wine check out:
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More Hubs: Wine List
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