This Bacon Asparagus Quiche recipe is my go-to for brunch at home. It even makes for a great “breakfast for dinner” meal!
I’ve been testing and tweaking this recipe for almost a year now. The common denominator in each trial run has been the asparagus and bacon (other than the obvious eggs and crust). I feel that they complement each other very well so I knew I wanted them to be the hero ingredients in this recipe, as well as the name of the recipe.
Here are a few trial and error moments that I experienced with this recipe:
- I’ve tried Monterrey Jack Cheese, White Cheddar Cheese, and Gouda before ultimately deciding that Gouda was the best cheese for this recipe.
- Each time I made this recipe I knew it was missing a flavor profile. This last time around, I added shallot to the quiche and it was a game changer!
- I initially used almond milk, because it’s the only kind of milk I use/drink (with the exception of some baking where I use whole milk). The past few times I used whole milk in this recipe, I feel like the eggs set better, so whole milk it is! However, almond milk or other nut milks still do work with this recipe.
- I also played around with the portions of seasonings, but I generally stick with garlic powder, pink Himalayan salt and ground black pepper with most recipes.
After many changes to this recipe, I am finally proud to present this gorgeous Bacon Asparagus Quiche recipe to you all! The flavors work great together and here at Brunch With The Brittains, WE LOVE BRUNCH FOOD! Shocker, I know..
This recipe seems to disappear very fast when I make it. Often we will eat it for brunch and then again for dinner that night. And before you know it, it’s all gone! It’s that good.
If you are making this for a brunch gathering, I suggest making two!
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Now let’s dive into this recipe:
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What are you favorite quiche ingredients?
