Asparagus, Bacon and Cream Cheese Quiche
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 this asparagus, bacon and cream cheese quiche I knew it would be at hit, and I’ve made it so many times since posting this recipe a few years ago. I think the creamy cream cheese chunks are my favorite part. Or maybe it’s the crispy bacon. Or the 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).
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Asparagus and Bacon Quiche with Cream Cheese
Ingredients
- 1 9-inch pie crust , I halved my favorite pie crust recipe
- 4 strips of bacon
- Half of a small onion , finely chopped
- 4 ounces cream cheese (113 grams), at room temperature and broken into chunks
- 1/2 lb asparagus (226 grams), chopped in 1-inch pieces
- 4 large eggs
- 1 1/3 cup heavy cream (315 ml, 11 fl oz)
- 1 teaspoon salt
Instructions
To parbake the pie crust:
- Preheat oven to 425 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 and fill with pie weights or dried beans or uncooked rice all the way up to the edge.
- Bake for 20-25 minutes until edges begin to turn brown. Remove weights and foil and bake for an additional 10 minutes. Remove from oven and set aside.
- Decrease 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.
- Remove all but one tablespoon of bacon grease from the skillet and set over medium heat. Add the chopped onions and asparagus and cook until onions are softened but not browned, about 4 minutes.
- 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. Leftovers should be stored in the fridge.
- See my full tutorial on blind baking a pie crust.
This recipe first appeared on Completely Delicious April 2013.
22 Comments on “Asparagus, Bacon and Cream Cheese Quiche”
Wow. This looks perfect and I just bought a CASE of asparagus… I’m crazy like that 🙂 I’ll be making this on Sunday!
I love that you also post savory recipes every once in a while and quiches are one of my favorite savory dishes! This one looks so spring-y…I can’t wait to try it out, maybe for a picnic!
xo, Elisa
I can’t wait to make this quiche with 2 of my favorite things – asparagus and bacon. I’m guessing the 1-1/3 cups is the amount of cream.
This looks like perfection and is one of those meals I could eat for breakfast, lunch, and dinner and still be satisfied!
heaven. that’s all this is. pure heaven.
I made this recipe this pass weekend. It was a total EXITO!!!! Easy and DELICIOSO…. I post my own pictures of the Quiche and they look the same!!! GRACIAS!!!
Glad you enjoyed it!
I am going to make this tomorrow for Mother’s Day – but was wondering if I could substitute goat cheese for the cream cheese? Any idea?
I had never made a Quiche before, so I began to make various ones. However, after making your Quiche with cream cheese, my husband and I both chose to relish your wonderful cream cheese recipe above all the others! Thanks for being so creative!
Thank you! This is one of my favorite quiches too.
Can you make this ahead and bake the next morning?
I wouldn’t recommend that as the crust will get soggy, but quiches keep really well and are great cold or at room temperature. I’d recommend baking it the night before, storing in the fridge, and then serving it whenever you’re ready!
This is fantastic! Easy to make and deliciously easy to eat!
I made a few changes though. First, I started with a store bought (not frozen) pie roll. Did not pre-bake it. The pie “pan” I used was smaller than normal, only 8″. Also, I used spinach instead of asparagus and, in addition to the bacon and onions, I added mushrooms. (all ingredients were pre-cooked) I Did not use all the heavy cream, only 1 cup. Finally, I put a crust on top! To be more precise, I made dough medallions and put them all around the top.
I pre-heated the oven to 400 and then lowered it to 375 once I put the pie in. Then baked it for about 40 min. (The exact amount of time has escaped me.)
It was truly the BEST quiche I’ve ever made and even had! I’m making it again for a gathering this weekend!
Thank you for posting!
Forgot to add that once cooked it keeps perfectly in the fridge! Doesn’t get runny. Each morning I’ve taken a slice and put it in my Pyrex dish, covered lightly with foil. Put it directly into my toaster oven on 350. I DO NOT pre-heat the oven. This allows the cold quiche to warm along with the oven. Leave it in for 25 min. let it cool for about 8 min. Delish!!!!
So you used a different pie crust, spinach instead of asparagus, less cream, more crust, mushrooms and different cooking instructions. Is there some reason you thought any of this was pertinent to this particular recipe? I thought it sounded pretty good as it was.
I have this in the oven now and it smells amazing! The only changes I made were to use leftover grilled asparagus and whole milk instead of cream as that’s what I had in the house. Oh, and I’m using a Pillsbury crust since I had one of those, too! I’m super excited to eat this with a salad for dinner tonight!
Have made this three times now and there is never any left it’s delicious!!! Have added things like mushroom, spinach etc and it’s a always so yummy
I love this! I have made it SO many times, its my go to for making quiche. However, I can’t seem to keep the top of the crust from over baking. It turns dark brown way before the filling is set. I usually use the Pillsbury premade pie crust. Do you have any tips?
Hmm, I wonder if your oven runs hot? Have you put an oven thermometer in to see how the inside temp lines up to what you’ve set it to? Might be something to try. Also, you can always cover the top with foil if it’s browning too quickly. I’m so happy to hear you love this recipe! Thanks for the feedback!
Absolutely delicious!!!!
Does this recipe freeze well?
I’ve never frozen quiche before so I couldn’t say. You can always google to see if people have success freezing quiche.