Rich, golden quiche with delicate Barefoot Contessa asparagus quiche recipe captures the essence of elegant home cooking.
Buttery pastry cradles tender green spears nestled in a silky custard.
Seasonal asparagus brings bright, fresh notes to this classic French-inspired dish.
Each slice promises a delightful balance of creamy eggs and crisp vegetables.
The recipe marries simplicity with sophisticated flavors that will impress even discerning palates.
Baked to perfection, this quiche makes an irresistible centerpiece for brunch or light dinner.
Your taste buds will dance with every savory, delectable bite.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 445 kcal
Servings: 8
What’s in Barefoot Contessa Asparagus Quiche
For Pastry Base:
Pie Shell: Flaky foundation that cradles the quiche's rich filling, choose a pre-made or homemade shell with buttery, crisp texture.
For Protein and Vegetables:
Bacon, Asparagus: Savory bacon adds smoky depth while tender asparagus brings fresh, green brightness to the quiche.
For Binding and Flavor:
Eggs: Creamy binding agent that creates smooth texture and holds ingredients together.
Half-and-Half: Luxurious dairy that enriches the custard with silky consistency.
Swiss Cheese: Melty, nutty cheese that provides luxurious creaminess and subtle tang.
Nutmeg: Warm, aromatic spice that adds delicate complexity to the egg mixture.
Salt, Pepper: Essential seasonings that elevate and balance the overall flavor profile.
Bakeware That Helps Make the Perfect Asparagus Quiche
Large mixing bowl: Essential for whisking eggs and half-and-half.
Steamer basket: Perfect for cooking asparagus evenly and quickly.
Large skillet: Needed to crisp up bacon perfectly.
9-inch pie shell: Serves as the base for the quiche.
Whisk: Great for blending eggs and seasonings smoothly.
Paper towels: Used to drain excess bacon grease.
Cutting board: Helpful for chopping bacon and asparagus.
Sharp knife: Required for precise ingredient preparation.
Measuring cups: Ensures accurate ingredient quantities.
Baking sheet (optional): Provides stability when moving quiche in and out of oven.
How to Cook Barefoot Contessa Asparagus Quiche Like a Pro
Asparagus Bacon Quiche Delight
Oven Preparation Warm up your kitchen companion to a cozy 400 degrees, creating the perfect environment for culinary magic.
Asparagus Transformation Steam the green spears until they reach a tender-crisp state, preserving their vibrant color and delicate texture. Set aside to cool gracefully.
Bacon Symphony Sizzle the bacon in a skillet, coaxing out its rich, smoky essence until it achieves a golden-brown perfection. Blot away excess oil, then crumble into rustic pieces.
Quiche Foundation Brush the pie crust with a whisper of egg white for a lustrous finish. Sprinkle the crumbled bacon as the first layer of flavor, followed by a blanket of tender asparagus and a generous cascade of Swiss cheese.
Creamy Custard Embrace eggs, half-and-half, and a hint of nutmeg in a gentle dance, seasoning with salt and pepper to elevate the mixture. Pour this silky custard over the cheese-topped vegetables.
Baking Finale Slide the quiche into the waiting oven, allowing it to transform for 35-40 minutes until the center sets with a gentle wobble. Let it rest and cool, developing its full flavor profile before serving.
Flavor Add-Ins for Barefoot Contessa Asparagus Quiche
Replace bacon with pancetta, prosciutto, or diced ham for different flavor profiles that complement the asparagus perfectly.
Experiment with gruyère, goat cheese, or sharp cheddar instead of Swiss cheese to create unique taste experiences that elevate the quiche.
Add sautéed mushrooms, spinach, or caramelized onions for extra depth and nutritional variety that makes the quiche more colorful and interesting.
Use homemade pie crust, puff pastry, or a gluten-free alternative to personalize the base and accommodate different dietary preferences.
Serving Tips for a Beautiful Slice of Asparagus Quiche
Pair with Fresh Salad: Complement the rich, creamy quiche with a light, crisp green salad dressed in a zesty vinaigrette to balance the quiche's heaviness.
Breakfast Sidekick: Serve alongside fresh orange juice or a hot cup of coffee for a satisfying morning meal that will energize your day.
Wine Pairing Delight: Choose a crisp white wine like Sauvignon Blanc or Pinot Grigio to enhance the delicate flavors of asparagus and bacon in the quiche.
Brunch Centerpiece: Display the golden, puffy quiche as the star of your weekend brunch spread, inviting friends and family to enjoy a delicious shared meal.
Best Way to Store Barefoot Contessa Asparagus Quiche
Refrigerate Wisely: Store leftover quiche in an airtight container in the refrigerator for up to 3-4 days. Wrap tightly with plastic wrap or aluminum foil to maintain freshness and prevent moisture loss.
Freeze for Later: Slice the quiche into individual portions and freeze for up to 2 months. Wrap each slice separately in freezer-safe plastic wrap, then place in a freezer bag to prevent freezer burn.
Reheat with Care: Warm refrigerated quiche in a preheated oven at 350°F for 10-15 minutes. Avoid microwave reheating to keep the crust crispy and prevent soggy texture.
Meal Prep Magic: Prepare the quiche ahead of time for easy breakfast or brunch. It travels well in lunch boxes and can be enjoyed cold or gently reheated for a delicious make-ahead meal.
Barefoot Contessa’s asparagus quiche blends French culinary elegance with fresh seasonal ingredients. Creamy egg custard and tender asparagus create a luxurious brunch centerpiece you’ll savor with delight.
Ingredients
Scale
2 (8-inch) pie shells (unbaked)
2 cups Swiss cheese (shredded)
4 large eggs
1 pound asparagus (fresh, trimmed and cut into 0.5-inch pieces)
10 slices bacon
1.5 cups half-and-half (473 ml)
1 egg white (lightly beaten)
0.25 tsp ground nutmeg
salt (to taste)
pepper (to taste)
Instructions
Preparation: Preheat oven to 400°F (200°C) and set up steamer for asparagus cooking.
Asparagus Treatment: Steam asparagus in hot water until tender-crisp, then cool completely and drain.
Bacon Preparation: Crisp bacon in skillet over medium-high heat until uniformly golden, drain on paper towels, and crumble into small fragments.
Crust Layering: Brush pie crust edges with egg white, then strategically distribute crumbled bacon and steamed asparagus across the shell.
Cheese Distribution: Generously coat asparagus and bacon with Swiss cheese, ensuring complete coverage.
Custard Creation: Whisk eggs, half-and-half, nutmeg, salt, and black pepper into a smooth, homogeneous mixture.
Baking Process: Pour custard over cheese layer and bake in preheated oven for 35-40 minutes until filling sets and top turns golden brown.
Serving Preparation: Allow quiche to rest at room temperature for 10-15 minutes before slicing and presenting.
Notes
Perfectly Steam Asparagus: Cook until tender-crisp, avoiding overcooking to maintain texture and vibrant green color. Cooling completely prevents soggy quiche bottom.
Bacon Browning Technique: Cook slowly over medium-high heat for even golden color, draining excess grease ensures crispy texture and prevents greasy filling.
Egg Wash Trick: Brushing pie crust edges with egg white creates a professional-looking glossy seal and helps prevent soggy bottom.
Nutmeg Magic: A pinch of nutmeg adds subtle warmth and depth to the egg mixture, enhancing the overall flavor profile of the quiche.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.