Quiche-making a few times a month is one of my favorite ways to save time in the kitchen (I spend way too much time cooking). Not only I end up with several servings of breakfast (and lunch), quiche has a way of making a hectic day somehow more refined. It’s easy to keep ingredients on hand to make a good quiche, like this one with asparagus and bacon. A fresh vegetable is usually the star, with eggs, a good cheese and frozen pie crusts.
While I firmly believe in cooking from scratch, cooking is mostly a chore, which is why I use store-bought pie crusts. Making a crust from scratch would significantly reduce any time-saving I may accomplish, and I’m not sure the self-satisfaction of cooking from scratch (in the case of a pie crust) is worth the end result.
In this case, I found a new brand of premade pie crust in my grocery freezer section. It was an organic spelt pie crust. I have no idea what spelt is, but the organic label sold me, being that my only other options were Pillsbury (my least favorite brand) and a beaten-up Marie Callender (my usual).
help roughing up the edge of the crust to make it look hand-made. It’s kind of a rustic look, due to the fact that I’m completely incapable of making uniform edges on pies.
Once cooked, the crust was surprisingly good—not grainy or “healthfoody” at all. It worked well with the asparagus and bacon. I also tried a new quiche recipe, substituting a good amount of Greek yogurt for the milk and cream. It turns out I prefer the milk and cream, but I wrote the yogurt option into the recipe in case someone wants to give it a try.
If you are quiche-making, I recommend baking two. Double this recipe or make another flavor, like this mushroom and Gruyere quiche. You can freeze one for later. Thaw it out and reheat in the oven for best results.
Asparagus and bacon quiche
- 1 9” frozen pie crust, pre-baked according to directions
- 4 slices bacon
- 1 bunch fresh asparagus, tough ends removed. Reserve
- 4 large eggs
- 1 ½ cups half-and-half OR 1 cup yogurt + ½ cup milk
- 1 teaspoon salt
- freshly ground pepper to taste
- 1 cup (4-6 oz.) shredded Parmesan cheese
Preheat oven to 350°F/180°C
Chop the bacon and cook in a skillet on medium heat until crispy. Remove to a paper towel, leaving 1 tablespoon of fat in the pan.
Chop the asparagus into 1-inch pieces, reserving 8-10 spears to decorate the top. Add the chopped pieces to the hot skillet and cook for 5 minutes, until they are deep green in color, but still firm. Remove from the pan.
In a large bowl, whisk together the eggs, half-and-half (or yogurt + milk), salt and pepper.
Assemble the quiche: Add half of the cheese to the bottom of the crust, bacon and chopped asparagus. Pour in the egg mixture. Top with cheese, and then arrange asparagus spears on top.
Bake for 30-40 minutes, until the top is golden and the center no longer jiggles. Cool before serving.