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Puff Pastry Pancetta Asparagus Quiche

This Puff Pastry Pancetta Asparagus Quiche is filled with chopped pancetta or bacon, asparagus and Swiss Cheese.  One of the best quiche combinations you will ever taste. 

Prep Time
1 hr 55 mins
Cook Time
55 mins
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 455 kcal
Course: Main Course , Breakfast
Cuisine: American

Ingredients

  • 1-2 pre made puff pastry pie crust (or regular pie crust if you prefer)
  • 1¼ cups chopped asparagus
  • ½ cup chopped pancetta or bacon
  • 4 large eggs
  • 1 cup cream whole, whipping or heavy cream
  • ¼-½ teaspoon salt
  • 1-2 dashes black pepper (optional)
  • 2 cups Swiss cheese (shredded)

Instructions

    Cup of Yum
  1. Pre-heat oven to 350°F (180°C), lightly grease and flour a 9 inch pie plate.
  2. In a large pot of boiling water cook asparagus until tender (approximately 3-5 minutes), drain and let cool.
  3. In a medium frying pan cook pancetta or bacon until golden.  Drain on a paper towel.
  4. In a medium bowl beat together with a fork the eggs, cream, salt and pepper. Then stir in the shredded cheese.   
  5. 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.
  6. 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 you use frozen puff pastry – You may need to use two sheets, let them thaw then join them together to fit the pan.
  • While I don’t feel the need to blind bake my pie shell, you most certainly can and you may find this helps with a soggy, wet crust. Before adding the filling, bake the crust for about 10 minutes. I did not do this step and still had a flaky crust that was buttery and delicious. 
  • Place the baking dish on a baking tray, this helps catch any quiche that may overflow. 
  • Store leftover cheese and tomato quiche covered in the refrigerator for up to two days. After that, you can still eat it but the pastry will start to be soggy. Reheat fully or in slices in the oven until heated through. 
  • The quiche will freeze very well and can be frozen for two months. After baking, cool completely. You can now either freeze your whole quiche or for a convenient meal idea freeze it in slices! Wrap each slice in foil or plastic wrap and then store in a freeze safe container. When ready to serve, remove from the freeze and bake from frozen at 350F/180C or until warmed through. 

Nutrition Information

Calories 455kcal (23%) Carbohydrates 18g (6%) Protein 16g (32%) Fat 35g (54%) Saturated Fat 18g (90%) Cholesterol 197mg (66%) Sodium 250mg (10%) Potassium 181mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1250IU (25%) Vitamin C 1.8mg (2%) Calcium 339mg (34%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 455

% 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.