Asparagus Quiche

This hearty quiche, along with coffee and fresh-from-the-oven muffins make for a warm wake-up on chilly mornings.


6 servings


1 pound fresh asparagus
1 teaspoon salt
1 (10 inch) unbaked pastry shell
1 egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
4 large eggs
1 1/2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 pinch pepper
cherry tomatoes, halved


Cut eight asparagus spears 4-inch long for garnish. Cut remaining asparagus into 1/2-inch pieces, using only tender parts of stalks. Boil 1 quart of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus.

Preheat oven to 400°F (204°C).

Brush bottom of pastry shell with egg white. In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell.

Bake, uncovered, for 30 to 35 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche with cut ends at the center; place cherry tomato halves between spokes.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 35 minutes

Nutritional Information

Amount per serving: Calories 374, Fat 25 g (Saturated Fat 13 g), Cholesterol 165 mg, Sodium 729 mg, Carbohydrate 17 g, Trace Fiber, Protein 17 g.

Recipe Courtesy Of

Sharon Skildum

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