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Bacon & Asparagus Quiche

Bacon and Asparagus Quiche

Our Bacon and Asparagus Quiche Recipe uses fresh asparagus, Wurst Haus Grand Champion Hickory-Smoked Bacon and cheese baked together for a great light lunch or Sunday brunch!


  • 6 strips Hermann Wurst Haus Grand Champion Hickory-Smoked Bacon Strips cooked and crumbled
  • 1 pound Fresh Asparagus trimmed and cut into 1-inch pieces
  • 3 eggs
  •  Cup Half-and-Half
  • cup grated Parmesan cheese divided
  • 2 green onions sliced
  •  t sugar
  • ¼  t pepper
  • ½ t salt
  • Pastry for 9-inch pie plate


  1. For perfectly crisp Hermann Wurst Haus bacon, bake in the oven. Arrange bacon in a single layer on a baking sheet. Place in cold oven and then turn oven to 400°F and bake for 17-20 minutes. Remove from the oven when the bacon is golden brown and crisp. Drain on paper towels. Crumble and set aside.
  2. Line a 9-inch pie plate (deep-dish) with pastry. Prick bottom and sides with fork. Bake at 400°F for 3 minutes; remove from oven and prick again. Bake 5 more minutes. Cool.
  3. Steam the asparagus in a small amount of water until crisp-tender, about 4 minutes; drain well. Arrange the bacon and the asparagus in the bottom of the cooked crust.
  4. Beat eggs; add half and half, ½ cup of Parmesan, green onions, sugar and seasonings, beat well. Pour into pastry shell. Sprinkle with remaining Parmesan cheese.
  5. Bake at 400°F for 10 minutes. Reduce heat to 350°F and bake for 25 minutes or until set. Let stand 10 minutes before serving.



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