Description
Barefoot Contessa Asparagus Quiche elevates breakfast with French countryside elegance. Crisp pastry cradles delicate asparagus and creamy custard, promising a luxurious morning experience you’ll savor with each sophisticated bite.
Ingredients
Scale
Main Ingredients:
- 2 (8-inch) unbaked pie shells
- 2 cups shredded Swiss cheese
- 4 large eggs
- 1 pound fresh asparagus, trimmed and cut into 0.5-inch pieces
- 10 slices bacon
Dairy and Cream:
- 1.5 cups half-and-half cream
- 1 egg white, lightly beaten
Seasonings:
- 0.25 teaspoon ground nutmeg
- salt to taste
- pepper to taste
Instructions
- Heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a steamer for the asparagus.
- Place asparagus in the steamer with approximately 1 inch (2.5 centimeters) of hot water, cover, and cook for 2 to 6 minutes until tender yet crisp. Remove and let cool completely.
- Cook bacon in a large skillet over medium-high heat, rotating occasionally for about 10 minutes until uniformly golden brown. Transfer bacon to paper towels to absorb excess grease, then crumble into small pieces.
- Brush pie crust edges with beaten egg white to create a glossy seal. Distribute crumbled bacon evenly across the pie shell, followed by carefully arranged steamed asparagus.
- Sprinkle Swiss cheese generously over the asparagus and bacon layer, ensuring complete coverage.
- Whisk eggs, half-and-half, nutmeg, salt, and black pepper in a mixing bowl until smooth and well combined. Gently pour the egg mixture over the cheese layer.
- Transfer the quiche to the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
- Remove from oven and allow the quiche to cool at room temperature for 10-15 minutes before slicing and serving.
Notes
- Crisp bacon beforehand transforms the quiche’s texture, preventing soggy disappointments.
- Select tender, bright green asparagus spears at peak freshness for maximum flavor impact.
- Gently season the filling, allowing delicate Swiss cheese and asparagus to shine through.
- Carefully blind bake pie crust to maintain a perfectly golden, flaky foundation.
- Check quiche doneness by gently wiggling the pan – center should barely jiggle when perfectly baked.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 419 kcal
- Sugar: 1 g
- Sodium: 759 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 132 mg