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Cozy Asparagus and Bacon Quiche with Buttery Shortcrust

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A comforting quiche featuring crisp asparagus, smoky bacon, and a rich custard nestled in a flaky buttery shortcrust. Perfect for cozy brunches or casual gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tbsp (45-60ml) ice-cold water
  • 1/2 tsp salt
  • 6 to 8 slices thick-cut bacon, chopped
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 large eggs, room temperature
  • 3/4 cup (180ml) heavy cream (can substitute half-and-half)
  • 1/2 cup (120ml) whole milk
  • 1 cup (100g) Gruyère cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 1 tsp fresh thyme leaves (optional)

Instructions

  1. Make the Shortcrust Dough: In a large bowl, combine flour and salt. Rub in cold cubed butter until mixture resembles coarse crumbs. Gradually add ice-cold water until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Lightly butter a 9-inch tart pan. Roll out chilled dough to about 12 inches diameter and fit into pan. Trim excess and prick base with a fork.
  3. Blind bake the crust: Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, then bake another 5 minutes until just golden.
  4. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels. In the same pan, blanch asparagus in boiling salted water for 2 minutes, then shock in ice water to retain color and snap.
  5. Prepare filling: Whisk eggs, heavy cream, and milk until smooth. Stir in shredded Gruyère, cooked bacon, blanched asparagus, thyme, salt, and pepper.
  6. Pour filling into pre-baked crust and smooth the top. Bake at 375°F (190°C) for 35 to 40 minutes until custard is set and top is lightly golden. A knife inserted should come out clean.
  7. Cool quiche for at least 10 minutes before slicing to allow custard to set.

Notes

Chill dough well to keep crust flaky. Blind bake crust to prevent sogginess. Use pie weights or dried beans for blind baking. If crust edges brown too fast, cover with foil halfway through baking. Avoid overbaking custard to prevent rubbery texture. Bacon should be cooked low and slow for crispiness. Blanch asparagus briefly to keep vibrant color and snap.

Nutrition

Keywords: quiche, asparagus, bacon, buttery shortcrust, brunch, comfort food, savory pie

Find it online: https://tessierecipes.com/cozy-asparagus-and-bacon-quiche-recipe-easy-homemade-buttery-shortcrust/