Asparagus and Bacon quiche. Arrange the bacon and asparagus in the crust. This Asparagus Bacon Quiche is not only delicious but as well as stunning. I think my favorite ingredient in quiche is naturally bacon.

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This was very tasty & really easy. I cooked the bacon and asparagus a day ahead. The next day I assembled the quiche and cooked. We can have Asparagus and Bacon quiche using 12 active ingredients and 16 steps. Here is exactly how you achieve.

Preparation To Make of Asparagus and Bacon quiche

Guidelines. of Base.
Detaile. of shortcrust pastry.
Detaile. of Filling.
Instructions. of asparagus spears.
Directions. of cherry tomatoes.
Instructions. of creme fraiche.
Instructions. of eggs.
Step by step. of bacon lardons.
Step by step. of mushrooms.
Detaile. of gruyere.
Directions. of green pesto.
Instructions. of sprigs fresh thyme.

A basic quiche recipe is only eggs and cream baked in a open pastry crust, but there are many variations with a wide array of ingredients. Mushrooms are popular, as is Swiss cheese, bacon, spinach, and onions. I thought an asparagus quiche would be perfect for an Easter brunch. Stir bacon, asparagus and grated Gruyère cheese into custard.

How to Process To Make Asparagus and Bacon quiche

preheat oven to 180°c.
grease tin/case.
roll out pastry and press into fluted edges.
prick all over with fork and blind bake for 15 mins until lightly golden.
fry lardons until crisp removing excess fat- set aside to cool.
cut asparagus and tomatoes in half.
chop mushrooms and thinly slice/grate gruyere cheese.
combine eggs and creme fraiche.
remove pastry case from oven.
cover base with lardons and mushrooms.
pour over custard mixture.
arrange asparagus and tomato halves on top.
sprinkle over thyme leaves.
sprinkle over gruyere cheese.
drip over a little pesto.
bake for 35 minutes.

Arrange the bacon and asparagus in the crust. Pour over asparagus and sprinkle with remaining cheese. When it comes to quiche this recipe stands above all the rest! Full of smoky bacon, asparagus, mushrooms, red pepper…. I could go on and on.

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