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Creamy Asparagus Bacon Quiche

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A flaky golden crust quiche filled with tender asparagus, smoky bacon, and a creamy Gruyère cheese filling, perfect for brunch or any time of year.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1/4 teaspoon salt
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 6 slices bacon, chopped
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (or half-and-half for lighter option)
  • 1 cup (about 100 g) shredded Gruyère cheese (Swiss cheese works too)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Prepare the crust: In a large bowl, combine flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Slowly add ice water, one tablespoon at a time, tossing with a fork until dough just comes together. Do not overwork.
  3. Wrap dough in plastic wrap and chill for at least 30 minutes.
  4. Preheat oven to 375°F (190°C).
  5. Cook bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove with slotted spoon and drain on paper towels. Reserve some bacon fat in pan.
  6. Sauté asparagus in bacon fat for 2-3 minutes until just tender but still bright green. Remove from heat and let cool slightly.
  7. Roll out chilled dough on lightly floured surface into a 12-inch circle. Transfer to 9-inch pie dish, pressing gently to fit. Trim excess dough and crimp edges.
  8. Prick bottom of crust with fork and blind bake for 10 minutes with parchment paper and pie weights or dried beans.
  9. Mix filling: In a medium bowl, whisk eggs and heavy cream until smooth. Stir in shredded Gruyère, cooked bacon, sautéed asparagus, thyme leaves, salt, and pepper.
  10. Pour filling into partially baked crust and smooth top gently.
  11. Bake quiche for 30-35 minutes until filling is set and top is lightly golden. A knife inserted near center should come out clean.
  12. Let quiche cool for about 10 minutes before slicing to allow filling to set.

Notes

Keep butter and water cold for a flaky crust. Blind bake crust to prevent sogginess. Do not overcook asparagus to retain texture. Cover crust edges with foil if browning too quickly. Filling firms up as it cools.

Nutrition

Keywords: quiche, asparagus, bacon, brunch, creamy, flaky crust, easy recipe, spring recipe

Find it online: https://yumyep.com/creamy-asparagus-bacon-quiche-recipe-easy-perfect-flaky-crust/