Asparagus Bacon and Gouda Quiche

Asparagus Bacon and Gouda Quiche is a delicious for any meal of the day, but fantastic for bunch or breakfast for dinner. Eggs, half and half, cheese, bacon, and asparagus whipped together and baked in a flaky pie crust will keep everyone asking for more!

Is anyone else a major breakfast for dinner fan? I know that I am. We love to make pancaked, scrambled eggs, french toast, and quiche for any meal. It almost make the taste a little better knowing that it is not served during it's "assigned" time-slot. I especially love making quiche because it is so easy, and I love that there are never ending flavor combinations.

The combination of asparagus, bacon, and gouda is one of my very favorites. The smoked bacon with the gouda is delicious because gouda is only slightly sharp and has a creamy nutty flavor. I add asparagus because, to me, asparagus makes everything more delicious and it is my favorite spring time ingredient!

I make this recipe simple by using a prepared frozen deep dish pie crust. You can, of course, my your own but I love the ease of the prepared crust especially if I am preparing brunch or my family is eating this quiche for dinner.

What do you need to make Asparagus Bacon and Gouda Quiche?

• large eggs
• half and half
• whole milk
• black pepper
• salt
• chopped cooked bacon
• asparagus
• shredded gouda cheese
• frozen deep dish pie crust

How do you make Asparagus Bacon Gouda Quiche?

1. Pre-heat oven to 350°F.
2. In a large mixing bowl, whisk the eggs, half and half, milk, pepper, and salt.
3. Place chopped bacon in the pie crust. Add the asparagus. Top with ½ cup cheese. Pour egg mixture over the bacon, asparagus, and cheese. Add remaining cheese.
4. Place pie crust and aluminum shell in a pie plate. This step is optional, but is just in case of a spill because of the grated surface in the oven. Place quiche in the oven.
5. Bake 35-40 minutes. The quiche should still be jiggly when it is remove from the oven, but there should not be pools of raw quiche.
6. Allow quiche to rest for 5 minutes. Slice and serve.

Frequently Asked Questions

I only have milk- will that work over the half and half?

The result will not be as cream, but it will work. That being said if you are using skim you need to stop, run to the store, and grab whole milk. I can see 2% working, but I have not tested it. The quiche should be rich and creamy and that will be hard to achieve with skim or 1% milk.

Can I make this crustless?

Sure! make sure to use a nice pie pan and butter the pan to prevent sticking.

My quiche is jiggle when it comes out of the oven. Should I cook it longer?

The quiche should be jiggle, but you do not want to see pools of raw egg on the surface. Make sure you allow the quiche at least 5 minutes to set after it was in the oven before slicing. If it is still pretty jiggly after 5 minutes allow a few additional minutes for the eggs to set.

Looking for more delicious breakfast recipes for any meal?!

Sour Cream and Green Onion Scrambled Eggs

Easy Ham and Cheese Quiche

Meat Lovers Breakfast Casserole

Egg and Bacon Loaded Breakfast Tacos

Everything Bagel Smoked Salmon Quiche

Eggs Benedict Casserole

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Asparagus Bacon and Gouda Quiche

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 6 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 large eggs
• 1 cup half and half
• ½ cup whole milk
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¾ cup chopped cooked bacon (about 10-12 slices)
• 1 lb asparagus, cut into 1-inch cubes
• 1 cup shredded gouda cheese
• 1 frozen deep dish pie crust

Instructions

 

• Pre-heat oven to 350°F.
• In a large mixing bowl, whisk the eggs, half and half, milk, pepper, and salt.
• Place chopped bacon in the pie crust. Add the asparagus. Top with ½ cup cheese. Pour egg mixture over the bacon, asparagus, and cheese. Add remaining cheese.
• Place pie crust and aluminum shell in a pie plate. This step is optional, but is just in case of a spill because of the grated surface in the oven. Place quiche in the oven.
• Bake 35-40 minutes. The quiche should still be jiggly when it is remove from the oven, but there should not be pools of raw quiche.
• Allow quiche to rest for 5 minutes. Slice and serve.

Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

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