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  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 4 slices - bacon, cooked, crumbled
  • 2 cups - grated Swiss cheese
  • 4 - eggs
  • 1 1/2 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1 teaspoons - tarragon
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • 1 1/2 pounds - fresh asparagus
  • 1 - Italian tomato, for tomato rose in center
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    Wash asparagus; break off and discard tough white portion. Scrape ends of asparagus with vegetable parer. Set aside 10 of the best spears for decoration (each at least 4 inches long). Cut rest of asparagus into 1/2-inch pieces.

    In large saucepan, bring 1 quart water to boil; add 1 teaspoon salt and the cut asparagus. Bring back to boiling; reduce heat, and simmer, uncovered, for 5 minutes. Drain; rinse asparagus under cold water.

    Sprinkle bottom of pie shell with bacon and cheese, then with the cut-up asparagus.

    In a medium bowl, combine with a whisk the eggs, half-and-half, salt, tarragon, nutmeg and pepper until just combined. Pour egg mixture into pie shell.

    Arrange reserved asparagus spears, spoke fashion, on pie. Bake 40 minutes on low rack in oven just until puffy and golden.

    Before serving, place tomato rose in center: With sharp knife, cut 1/2-inch strip of skin around Italian tomato, in a continuous spiral. Wind the strip around until a rose shape is formed.

    Brief Description

    Basic quiche with added asparagus served with a tomato rose in the center.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    November 15, 2018

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