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Asparagus Swiss Quiche

Course Breakfast, Main Dish


  • 10 strips Bacon diced
  • 1/2 c. chopped onion
  • 1 lb. fresh asparagus trimmed
  • 1 c. shredded Swiss cheese
  • 1 T. flour
  • 1/4 t. Salt
  • 1/8 t. pepper
  • 1- 9" unbaked pie shell
  • 3 eggs
  • 1/2 c. half and half


  • In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until browned; drain.
  • Cut eight asparagus spears into 4-inch long spears for garnish. Cut remaining asparagus into 1-inch pieces.
  • In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp tender; drain.
  • In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell.
  • In a bowl, beat eggs and half and half; pour over bacon mixture. Top with asparagus spears in a pinwheel design.
  • Bake at 400 degrees for 30-35 minutes or until a knife inserted near center comes out clean and crust is golden brown. Let stand 10 minutes before serving.