Skip to main content

Asparagus Quiche

  • Prep: 10 minutes
  • Cook: 45-55 minutes
  • Serves: 6
  • Yield: 4 cups
Breakfast, lunch, or dinner – this tasty quiche recipe is surprisingly easy but seems like a gourmet treat. Recipe by Jane Deal.


  • 4 Idaho eggs
  • 1 cup heavy cream (Idaho)
  • 1 cup Danish Pearl or Vintage Cheddar cheese, grated (Idaho)
  • 1 bunch asparagus, steamed (Idaho)
  • 6 slices bacon, fried crisp and chopped (Falls Brand)
  • 1/4 cup ham, chopped (Falls Brand)
  • 1/4 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Whole wheat pie dough for single crust
  • Paprika for garnish


  • Preheat oven to 375°F.

  • In a large mixing bowl, beat together eggs and heavy cream. Season with the salt and freshly ground black pepper.

  • Place the pie crust in a deep baking dish or pie plate and set on a cookie sheet.

  • Chop enough of the asparagus to make 1 cup leaving remaining spears unchopped.

  • Sprinkle cheese, bacon, ham and chopped asparagus in the pie shell and distribute evenly.

  • Pour the egg mixture over the ingredients in the shell.

  • Place whole steamed asparagus spears artfully on the egg mixture (in spoke-like pattern, if using a round pie plate), then sprinkle with paprika.

  • Bake for 45-55 minutes or until the center is firmly set.

  • Remove quiche from oven and allow to set for 5 minutes before serving. Slice and serve.