Breakfast & Breads / Spring Recipes

Bacon, Feta, and Asparagus Quiche


I’m a fan of recipes that look, feel, and taste fancy, but are actually quick and easy. I often make quiche if I have company or anyone over for breakfast or brunch because it fits these requirements. It’s still asparagus season and I’m still eating it whenever I can. I would actually like this quiche with only feta and asparagus (and maybe a little tomato or mushrooms), but I threw the bacon in to appeal to my non-asparagus-eating husband. He did eat a piece of this.. and he liked it!  I also like the fact that you just throw everything together…


and then pop it in the oven, which is also nice when you have company because it gives you more time to socialize. No company? It gives you more time to sip your coffee!WP_20140525_08_31_46_Pro

This is a great basic recipe for quiche of any kind. You can change out the veggies, cheese, and/or the meat. I also read somewhere that putting all your add-ins first and then pouring the egg over, helps them to float perfectly throughout the quiche (rather than all on top or all on the bottom). I’ve always done it this way, so I can’t verify this tidbit!

Bacon, Feta, and Asparagus Quiche



1 store-bought, frozen pie crust (either regular or deep dish will work)

4 slices bacon, chopped

2-3 asparagus stalks, chopped

1/2 cup feta cheese

4 eggs

2/3 cup milk (half n half would be even better!)

salt and pepper, to taste


1. Bring a small pot of water to a boil. Boil asparagus 2-3 minutes until tender. Remove from boiling water and submerge in ice water to stop the cooking.

2. In a separate skillet, brown the bacon until crisp (or however you like it!). Set aside.

3. Whisk eggs and milk together. Whisk for a minute or two until creamy. Season with salt and pepper to your liking (we like pepper around here).

4. Sprinkle chopped veggies and cheese in the bottom of the pie crust, spreading evenly.

5. Drizzle egg mixture over the top, so that it’s evenly distributed.

6. Bake in a 350 degree oven for 30-35 minutes. You’ll know it’s done when the middle isn’t jiggly anymore.






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