This quiche is packed with fresh asparagus, crispy bacon, and chunks of cream cheese. Serve it for breakfast, lunch, or dinner.
Every time I bake a quiche I wonder why I don’t bake them more often. Like, everyday. For breakfast, lunch and dinner. The great thing about quiches is you can put almost anything in a pie shell, cover it with eggs and cream and voilà, you have yourself something incredibly wonderful.
When I dreamed up a quiche filled with fresh asparagus, crispy bacon and chunks of cream cheese I knew it would be at hit. I didn’t know that after one slice I’d want to take my fork to the rest with abandon.
While I can assure you that this recipe is a winner, don’t feel limited by it. Add whatever veggies you like and skip the bacon if that suits you better. Any cheese is great in a quiche, but I loved the chunks of cream cheese. I thought they would melt and ooze into the filling, but instead they held their shape and became delightful little creamy nuggets.
I think the cream cheese was my favorite part. Or maybe it was the salty bacon. Or the fresh asparagus (hello, spring!). Or the flaky pie crust. Anyway, you get the idea.
baking tip:GETTING A PERFECTLY CREAMY, RICH, AND FIRM QUICHE
Simply put, eggs do the thickening and cream creates richness. I use a ratio of 1 egg to 1/3 cup of cream to get a firm quiche with a lot of flavor. Make sure that whatever you’re adding to the filling (veggies in particular) is free of any excess liquids.
I also let my quiches cool completely before serving, which ensures the filling sets completely. Cutting into a quiche too soon can prevent you from getting nice clean slices (as you can see in the photo below, I tried to rush things a bit).
Asparagus and Bacon Quiche with Cream Cheese
- 1 9-inch pie crust (I halved my buttermilk pie crust recipe)
- 4 strips of bacon
- Half of a small onion, finely chopped
- 4 ounces (113 grams) cream cheese, at room temperature and broken into chunks
- 1/2 lb (226 grams) asparagus, chopped in 1-inch pieces
- 4 large eggs
- 1 1/3 cup (315 ml, 11 fl oz) heavy cream
- 1 teaspoon salt
To parbake the pie crust:
- Preheat oven to 350 degrees F.
- Prepare pie crust according to recipe, then roll out and transfer to a 9-inch pie dish. Freeze for at least 30 minutes before baking. Line the pie crust with greased foil shiny side down. Filling foil with pie weights or dried beans or uncooked rice, fill all the way up to the edge.
- Bake for 30 minutes, then remove weights and foil and bake for an additional 10 minutes. Remove from oven and set aside. Increase oven temp to 400 degrees F.
To prepare the filling:
- Meanwhile, cook the bacon in a wide skillet until browned on both sides. Remove to a paper towel to drain, then chop into strips. With the heat on medium, add the chopped onions to the bacon grease and cook until translucent but not browned, about 4 minutes.
- Cook the asparagus in a pot of boiling water for 2 minutes. Drain and run under cold water to stop the cooking process.
- Layer the bacon, onions, and asparagus into the parbaked pie shell. Scatter the chunks of cream cheese on top. In a bowl, whisk together the eggs, cream, and salt and pour into the pie shell. Place the pie on a sheet pan and bake until golden brown on top and center is set when jiggled, 30-40 minutes.
- Cool completely before serving. Serve warm or at room temperature. To reheat, place in a 350 degree oven for 20-30 minutes. Store quiche in the fridge.