Asparagus Quiche

Spring is the season of Asparagus and they are of abundance! It is hard to come by in Malaysia and if they do, they are very expensive. So I feel rather lucky to be in this country where I can consume as much as I want when they are in season.
I love the versatility of asparagus – stir fry, grill, oven and recently I discovered the use of it in quiche or tartlets.
I am an avid reader of Kevin’s blog; Closet Cooking. One day, I came across one of his old post in the attempt to search for lunch ideas using asparagus. Coincidentally I had left over Gruyere cheese so that really helped.
I made my own pie crust instead of the recipe from his blog. I also had bacon so I pan fried and add them into the pie fillings.

Original recipe from Closet Cooking. Adapted and amended my version as below:

1/2 pound asparagus (cut into 1-inch long pieces)

4 pieces of rindless bacon (pan fried them until crispy)
1 prebaked pie crust or tart shell (I made my own pie crust using recipe from, here)
6 ounces Gruyère cheese, grated (1 1/2 cups)
4 eggs
1/2 cup heavy cream
1/2 cup milk
pepper to taste
  1. Boil the asparagus, until just tender. Season with salt.
  2. Sprinkle half of the cheese over the pie crust followed by the asparagus, then bacon.
  3. Sprinkle in remaining cheese.
  4. Mix the eggs, cream, milk and pepper in a bowl and lightly whisk until smooth.
  5. Pour the mixture over everything.
  6. Bake in a preheated 375F or 180C oven until golden brown and set in the center, about 30-35 minutes.

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