Are you tired of the same old breakfast routine? Quiche it up! I love serving quiche for breakfast or brunch, and even sometimes for dinner. This Asparagus & Ricotta Quiche celebrates the best spring flavors, but with asparagus available all year long, it’s a great dish to make any time of the year! Oh yeah – it’s got double-smoked bacon in it for extra flavor!
Quiche used to be called poor man’s food, but when you load it with fresh asparagus, creamy ricotta, gruyere cheese and double-smoked bacon, there’s nothing humble about this tasty quiche!
I love making quiche, but I aways use a bit of a cheat and use a prepared pie crust. I prefer the kind of pie crusts that come rolled up. That way I can fit it into any dish, especially a cute serving dish. But you can totally use a prepared pie crust. This filling will fit into a 9-inch deep dish pie crust.
Ingredients
- Pie crust – Make your own or buy a prepared crust. Let it thaw before using.
- Eggs
- Ricotta
- Heavy whipping cream
- Gruyere cheese
- Asparagus – Washed and cut into 1/4-inch pieces.
- Double smoked bacon
How To Make Asparagus & Ricotta Quiche
- Preheat your oven to 350°F (190°C).
- Prepare your pie crust. If using a store-bought crust, simply unroll it and place it in a pie dish. If you’re making your own, roll it out and fit it into the dish, trimming any excess. Prick it with a fork in 4-5 spots and add beans or blind-baking pellets then pre-bake the pie shell for about 15 minutes.
- Remove the pie from the oven and remove the beans or blind-baking pellets.
- Cook the bacon in a skillet over medium heat until it’s crispy. Once cooked, remove it from the skillet and let it drain on a paper towel. Once cool, crumble the bacon into small pieces.
- Whisk together the eggs, ricotta, and heavy whipping cream in a large bowl. Make sure the mixture is well combined and smooth.
- Add the gruyere cheese to the egg mixture, stirring gently to incorporate.
- Arrange the asparagus and crumbled bacon evenly in the prepared pie crust.
- Pour the egg and cheese mixture over the asparagus and bacon, making sure it’s evenly distributed.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
- Cool the quiche for at least 10 minutes before slicing and serving. This helps the filling set and makes it easier to cut.
Step-By-Step Process
Heather’s Tried-And-True Tips
- Use a pre-made pie crust for convenience, but a homemade crust will add an extra touch of flavor.
- Crisping the bacon ahead of time ensures that you don’t end up with soggy pieces in your quiche.
- Whisk the eggs thoroughly to avoid any streaks of egg white in the filling.
- Let the quiche cool slightly before serving to allow the filling to set properly.
- If you prefer a vegetarian option, you can omit the bacon and add extra vegetables like mushrooms or bell peppers.
Recommended
Make It A Meal
Asparagus & Ricotta Quiche pairs beautifully with a simple green salad for a light lunch or dinner. For a heartier meal, serve it alongside roasted potatoes or a warm soup. If you’re hosting a brunch, consider adding a fruit platter and some fresh pastries to complete the spread.
Storage
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also freeze the quiche by wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. To reheat from frozen, bake it at 375°F (190°C) for 25-30 minutes.
Asparagus & Ricotta Quiche
Ingredients
- 1 pie crust make your own or buy a prepared crust. Let it thaw before using.
- 6 eggs
- ½ cup ricotta
- ¼ cup heavy whipping cream
- 1 cup gruyere cheese shredded
- ½ pound asparagus washed and cut into 1/4-inch pieces
- ¼ pound double smoked bacon chopped
Instructions
- Preheat your oven to 350°F (190°C).
- Prepare your pie crust. If using a store-bought crust, simply unroll it and place it in a pie dish. If you’re making your own, roll it out and fit it into the dish, trimming any excess. Prick it with a fork in 4-5 spots and add beans or blind-baking pellets then pre-bake the pie shell for about 15 minutes.
- Remove the pie from the oven and remove the beans or blind-baking pellets.
- Cook the bacon in a skillet over medium heat until it’s crispy. Once cooked, remove it from the skillet and let it drain on a paper towel. Once cool, crumble the bacon into small pieces.
- Whisk together the eggs, ricotta, and heavy whipping cream in a large bowl. Make sure the mixture is well combined and smooth.
- Add the gruyere cheese to the egg mixture, stirring gently to incorporate.
- Arrange the asparagus and crumbled bacon evenly in the prepared pie crust.
- Pour the egg and cheese mixture over the asparagus and bacon, making sure it’s evenly distributed.
- Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown.
- Cool the quiche for at least 10 minutes before slicing and serving. This helps the filling set and makes it easier to cut.
Notes
Heather’s Tried-And-True Tips
- Use a pre-made pie crust for convenience, but a homemade crust will add an extra touch of flavor.
- Crisping the bacon ahead of time ensures that you don’t end up with soggy pieces in your quiche.
- Whisk the eggs thoroughly to avoid any streaks of egg white in the filling.
- Let the quiche cool slightly before serving to allow the filling to set properly.
- If you prefer a vegetarian option, you can omit the bacon and add extra vegetables like mushrooms or bell peppers.