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
- 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
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.