Puff Pastry Pancetta Asparagus Quiche
User Reviews
5
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Prep Time
1 hr 55 mins
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Cook Time
35 mins
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
455 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Puff Pastry Pancetta Asparagus Quiche
Description
This quiche begins with a pre-made puff pastry or pie crust formed and pricked in a greased pie plate to prevent sogginess. Asparagus is boiled briefly until just tender, and pancetta is cooked until golden and drained of excess fat. The custard is made by beating eggs with heavy cream, salt, pepper, and shredded Swiss cheese. The cooked pancetta and asparagus are layered in the crust, then covered with the custard mixture.
Baked at 350°F (180°C) for 35-40 minutes, the quiche develops a golden surface with a just-set, creamy center. It can be sliced for brunch, lunch, or dinner, pairing well with fresh salads or light sides. Resting it briefly after baking ensures the custard firms up for easier slicing.
If using frozen puff pastry, thaw and join sheets if necessary to fit the pan. Blind baking the crust for about 10 minutes before adding filling can help prevent a soggy bottom, though this is optional. Leftover slices keep well refrigerated for up to two days and reheat nicely in the oven. The quiche freezes well either whole or in slices wrapped for convenient future meals.
Ingredients
- 1-2 puff pastry or regular pie crust if you prefer, pre-made, pie crust
- 1¼ cups asparagus chopped
- ½ cup pancetta chopped, or bacon
- 4 large egg
- 1 cup heavy cream whole or whipping cream
- ¼-½ teaspoon salt
- 1-2 dashes black pepper optional
- 2 cups swiss cheese shredded
Instructions
- Pre-heat oven to 350°F (180°C), lightly grease and flour a 9 inch pie plate.
- In a large pot of boiling water cook asparagus until tender (approximately 3-5 minutes), drain and let cool.
- In a medium frying pan cook pancetta or bacon until golden. Drain on a paper towel.
- In a medium bowl beat together with a fork the eggs, cream, salt and pepper. Then stir in the shredded cheese.
- Un roll the thawed puff pastry or pie crust and form in the prepared pie plate, trim and crimp edges, brush the bottom of the dough with a little milk and prick with a fork, sprinkle with the cooked pancetta or bacon, and top with tender asparagus.
- Pour the egg mixture over the asparagus and bake for approximately 35-40 minutes. When done the custard mixture will turn golden brown, the middle will be just set and a knife inserted into the centre will come out clean. Remove from the oven then let sit 3 - 5 minutes then serve. Enjoy!
Notes
- If using frozen puff pastry, thaw completely and join sheets to fit the pie plate if needed before rolling out.
- Blind bake the crust for about 10 minutes if you prefer a crisper bottom to prevent sogginess.
- Place the quiche on a baking tray to catch any overflow during baking.
- Store leftovers covered in the refrigerator up to two days; the crust may lose crispness after that.
- Reheat slices in the oven until warmed through for best texture.
- Quiche freezes well after baking; wrap whole or slice portions tightly in foil or plastic wrap and freeze up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 197mg | 66% |
| Sodium | 250mg | 10% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 339mg | 34% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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