Pepper Jack, Bacon, and Asparagus Quiche

5 from 7 votes

Fluffy eggs in this delicious asparagus quiche recipe are the perfect backdrop for salty bacon, spicy pepper jack cheese, and tender asparagus.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 1

Chill time 30

Total Time 1 45

Servings people

Calories 315kcal

Gently fit the pie crust dough into a pie plate or tart pan. Trim or flute the edges. Place the pan in the refrigerator and chill the dough for 30 minutes.
In the meantime, preheat the oven to 350°F. Remove the pan from the refrigerator and prick the bottom of the crust several times with the tines of a fork.
Bake the crust for 20–25 minutes, or until golden brown. Remove the pre-baked shell from the oven and allow it to cool slightly on a wire rack. Do not turn off the oven.
In a large bowl, combine the eggs, heavy cream, salt, and pepper. Mix well. Stir in the bacon and cheese until well combined.
Pour the mixture into the pre-baked pie shell. Carefully arrange the asparagus in a circular pattern on top.
Return the quiche to the oven and bake for 35–40 minutes, or until the top is lightly browned and the center is set.
Remove the quiche from the oven and let it rest for 10 minutes before serving.

You can substitute half-and-half for a lighter option, though the filling will be slightly less rich.
To prevent a soggy crust, make sure the crust is fully pre-baked before adding the filling.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.