Asparagus & Ricotta Quiche
Add Preferred SourceAre 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!
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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 – Homemade or store-bought both work. If using frozen, let it thaw completely before using or it’ll crack.
- Eggs – Large eggs. Extra large works without adjustment.
- Ricotta – Full-fat ricotta works best. Part-skim ricotta can make the filling watery and grainy.
- Heavy whipping cream – Don’t substitute with half-and-half or milk. The quiche won’t be rich or creamy enough.
- Gruyere cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
- Asparagus – Choose medium-thickness stalks. Thin asparagus overcooks quickly; thick stalks won’t soften in time.
- Double-smoked bacon – Regular bacon works if you can’t find double-smoked. Cook until crisp to add texture, not chewiness.
How To Make Asparagus & Ricotta Quiche
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Prepare the pie crust by placing it into a pie dish and crimping the edges as desired. Prick the bottom of the crust several times with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Pre-bake the crust for about 15 minutes to prevent a soggy bottom.
Remove the crust from the oven and carefully lift out the parchment paper along with the pie weights. Set the crust aside while you prepare the filling.
Cook the bacon in a skillet over medium heat until crispy. Transfer it to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
Whisk the eggs, ricotta cheese, and heavy whipping cream together in a large bowl until smooth and well combined. A smooth custard ensures the quiche bakes up creamy instead of dense. Stir in the gruyere cheese just until incorporated, keeping the mixture evenly blended.
Arrange the asparagus and crumbled bacon evenly in the pre-baked pie crust so every slice gets a good balance of filling.
Pour the egg and cheese mixture over the asparagus and bacon, gently spreading it so it settles evenly into the crust.
Bake the quiche for 40 to 45 minutes, until the center is set and the top is lightly golden. The quiche should jiggle slightly in the center but not look wet.
Let the quiche cool for at least 10 minutes before slicing and serving so the filling can fully set.
Chef Jenn’s 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.
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
Chef Jenn’s 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
