Homesteading In The Pacific Northwest

Tuesday, May 10, 2011

Seasonal Cooking ... Asparagus and Bacon Quiche

It's May and local asparagus is abundant.  I'm not going to try to grow my own; I don't have much growing space so I think this is one I'll pass on.  Fortunately "The Local Guy"  brings beautiful, pesticide free asparagus in from Yakima, so I can have all I want.  I had some of this for dinner last night and I'm going to blanch and freeze the rest.

This is one of my favorite recipes using asparagus and has become a family favorite.  The first time I made this for Mike and his son, Brian, Mike was sure that Brian wouldn't eat it because "Brian doesn't like quiche".  Well Brian not only liked it, but consumed so much of it that Mike was starting to guard the last piece that he had staked out as his own.

Asparagus and Bacon Quiche


9" pre-baked pie crust
3/4 cup raw asparagus cut into 1" pieces
1/2 cup chopped onion (I used a leek this time)
1/2 cup cooked bacon, crumbled
1/2 cup shredded cheese (I used Colby)
4 eggs
1/2 cup cream or half and half
1/2 tsp grated spice blend (it's my own mix in a grater jar; Spice Hunters Garlic Herb Sensation is close)

Place the asparagus, onion, bacon and cheese in the bottom of the pie crust ...

Lightly beat the eggs, cream and spice blend in a bowl and pour over the ingredients in the pie crust ...

Place on a baking sheet and bake at 375 degrees for 45 minutes ...



  1. We had something similar on Mother's Day, excpet it had peanuts in it as well. Very good and savory.

  2. I love a good garden based quiche but asparagus is a particularly good candidate since it pairs so well with egg. I was planning to make a quiche for one of this coming weekend's meals - but now I am POSITIVE I will be making one.