Go Back Email Link
–+ servings
A slice of Asparagus and Bacon Quiche.

Asparagus and Bacon Quiche

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
With a crispy homemade shortcrust pastry base, and a creamy, cheesy, filling topped with fresh asparagus, my Asparagus and Bacon Quiche is the perfect meal for spring time. Light, hearty, and totally delicious.
Prep Time 20 minutes
Cook Time 1 hour
Serves 6

Ingredients

for the pastry:

  • 250 g plain or all-purpose flour
  • 125 g cold unsalted butter cubed
  • 1 tsp sea salt
  • 1 tsp sugar
  • 1 large egg beaten

for the filling:

  • 12 long asparagus spears 200–250 g
  • 4 large eggs
  • 300 ml creme fraiche or sour cream
  • 1 tsp paprika powder
  • ½ tsp sea salt
  • 1 clove garlic crushed
  • 1 pinch ground nutmeg
  • freshly ground black pepper
  • 2 tsp Dijon mustard
  • 100 g Gruyère, Gouda, or Emmenthaler Cheese, grated
  • 75 g prosciutto or bacon finely diced
  • 3 spring onions finely sliced
  • ½ cup cooked peas

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • MAKE THE PASTRY:
In a food processor, blitz the butter, flour, salt, and sugar until it looks like breadcrumbs. Add the egg and 1 tablespoon of cold water. and pulse until it forms a dough. If needed, add cold water, a teaspoon at a time.
    250 g plain or all-purpose flour, 125 g cold unsalted butter, 1 tsp sea salt, 1 tsp sugar, 1 large egg
  • ROLL AND CHILL:
Roll out on a floured surface to fit a 26 cm tart tin. Press into the tin, fold over the edge to strengthen it, then trim the pastry edges and prick the base all over with a fork. Chill in the freezer for 15 minutes or fridge for 30. Save trimmings.
  • PREP THE FILLING:
Heat oven to 200°C / 400°F. Trim asparagus to fit the quiche dish. Whisk eggs, creme fraiche, paprika, salt, garlic, nutmeg, and pepper together in a medium bowl. Set aside.
    12 long asparagus spears, 4 large eggs, 300 ml creme fraiche or sour cream, 1 tsp paprika powder, ½ tsp sea salt, 1 clove garlic, 1 pinch ground nutmeg, freshly ground black pepper
  • BLIND BAKE:
Line the pastry with baking paper and foil. Blind bake 15 minutes, carefully remove the lining, then bake 5 minutes more.
  • CHECK AND BRUSH:
Remove the quiche shell from the oven and reduce the oven temperature to 180°C / 350°F. Patch any cracks with pastry trimmings, then brush the shell with mustard (this helps seal it and prevents leaks - as well as tasting delicious!)
    2 tsp Dijon mustard
  • ASSEMBLE:
Scatter half the cheese, the prosciutto or bacon, spring onions and peas over the base. Pour in half the custard. Arrange asparagus on top, Fill with remaining custard, but be careful not to overfill, it needs room to puff up. Sprinkly over remaining cheese.
    100 g Gruyère, Gouda, or Emmenthaler Cheese,, 75 g prosciutto or bacon, 3 spring onions, ½ cup cooked peas
  • BAKE:
Bake 40-45 minutes until golden and set. The quiche will puff up quite dramatically when it is fully cooked, but will settle down on cooling.
  • COOL:
Cool to room temperature before slicing and serving, garnished with fresh herbs. A lovely spring time quiche like this is perfect with an icy cold glass of riesling.

Nutrition

Calories: 589kcal | Carbohydrates: 40g | Protein: 18g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 899mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 2mg | Calcium: 208mg | Iron: 3mg