Puff Pastry Pancetta Asparagus Quiche

5 from 8 votes

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 Time1 55

Cook Time35

Total Time2 30

Course: Breakfast, Main Dish

Cuisine: American

Servings: servings

Calories: 455kcal

Author: Rosemary Molloy

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)

US Customary - Metric

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 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.

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