Asparagus, Blue Cheese, and Bacon Quiche: A Fairy Brunch Delight
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The time for spring dishes has arrived! With its golden, flaky crust and rich and savory filling, this Asparagus, Blue Cheese, and Bacon Quiche is a perfect centerpiece for a cozy brunch or a fairy tea party. The asparagus adds a fresh and vibrant touch, especially paired with the beautiful purple pansies, while the blue cheese adds depth and complexity to the flavor profile. The bacon, of course, adds a signature smoky flavor and salty goodness to the mixture. It looks like it was made by the hands of the fair folk in a magical forest!
Today, I am happy to share a fantastical twist on our classic quiche recipe - Asparagus, Blue Cheese, and Bacon Quiche! I think quiche is one of the most versatile meals as you can make as it has the potential to include so many different fillings. For this particular version, I wanted to use up some early spring vegetables and those that may be left behind in the larder from last winter.
A Perfect Addition to Brunch:
This Asparagus, Blue Cheese, and Bacon Quiche recipe is the perfect dish to add to your fantasy fairy brunch line up. While it definitely favors the savory side of the table, this quiche does make an excellent option for a late breakfast. This easy brunch recipe is bound to become your new favorite spring meal.
Looking for more brunch recipe ideas? Try these spring recipes!
ingredients to make asparagus, blue cheese, and bacon quiche:
I love spring ingredients, don’t you? I have been checking repeatedly for signs of life in the gardens. The asparagus and rhubarb are poking their little heads up out of the soil, and I am looking forward to a few weeks from now when we can begin harvesting the first garden bounty of the year. Here are the ingredients you will need to make your own homemade Asparagus, Blue Cheese, and Bacon Quiche:
Asparagus. Asparagus are the main vegetable in this quiche, and they are a lovely addition! You will want to choose thinner asparagus for this quiche as you will be slicing them to decorate the top of the quiche as well. When choosing your asparagus, avoid stalks that are limp or wilted. The tips should be close and compact and the entire stalk should be a vibrant bright green.
Blue Cheese. For this recipe, I would suggest using a blue that is salty and savory, and I would also suggest choosing a blue without a rind that crumbles nicely. Roquefort is an excellent choice for this quiche!
Bacon. If you can, try to use a smoked bacon that is more on the salty side than sweet. I think a hickory smoked bacon pairs beautifully with the other ingredients in this recipe.
Pansies. These little edible flowers look positively beautiful baked on top of the quiche or layered freshly after the quiche has cooled slightly. They are also quite healthy for you!
tips for making flaky pie crust:
For this delicious Asparagus, Blue Cheese, and Bacon Quiche recipe, you will need a delicious flaky pie crust! You can certainly purchase your pie crust from the store, but if you feel up to the challenge of making your own homemade pie crust here are my tips for success:
Keep Your Ingredients Cold. The first rule for making flaky pie crust is to keep your ingredients as cold as possible while laminating the dough. If the butter begins to melt while you are mixing the dough together, this will prevent the layers from rising or puffing while baking. Make sure that you use chilled butter and ice cold water to create your pie crust. If you feel the butter melting in your hands while you bring the dough together, feel free to pop it into the freezer (covered in plastic wrap) for about 15 to 20 minutes and then continuing.
Use Lard. For an even flakier pie crust, I would highly suggest giving lard a try - and not the hydrogenated kind! Use real leaf lard, straight from the hog. Leaf lard is pure white fat that surrounds the kidneys of the hog. It’s a little bit pricier, but it gives the best flaky texture and flavor to pie crusts. I just can’t go back! If you are hesitant to use lard, you can try using half lard/half butter for your crust.
Handle the Dough as Little as Possible. This goes hand-in-hand with keeping the ingredients cold. The less you handle the dough, the less you risk having the butter begin to melt. However, over-kneading the dough can also lead to rubbery pastry that doesn’t flake. Try to only just bring the dough together before you begin the rolling process, rather than kneading it until smooth.
How to make Asparagus, Blue Cheese, and Bacon Quiche:
Step One: To begin making this quiche, you will start with a homemade pie crust. I have been learning more and more about crust all winter long. I find that even when I think that I know it all about making certain types of breads or pastries, there is always more to learn! For this crust, I think that about 3 tablespoons (45 ml) of water, potentially 4 tablespoons (60 ml), is the perfect amount of liquid for a golden, crispy, and flaky crust. I decided to use butter for this crust, as I think it pairs better with the filling than a lard crust.
Step Two: For the filling, you will have a few separate components. The asparagus is blanched and then set aside, to use in the filling as well as for decorating the top. It does have some added moisture to the quiche, potentially extending your cooking time. So be watchful for that!
Step Three: The perfect balance for the custard, I think, is about 7 eggs to 3/4 cup of heavy cream. This quiche is meant for a deeper ceramic pie dish, about 2.5-inches (6-cm) deep, so you will want to haul out the big boy. A pie tin will be too small!
final thoughts:
I hope that as you bake this lovely spring main course, you picture yourself strolling through an idyllic countryside, surrounded by the early signs of lush greenery and little tulips and daffodils blooming in the spring breeze. Perhaps you like to romanticize your kitchen as quaint cottage in a magical wood, and there is an aroma of sizzling bacon, earthy asparagus, and creamy, tangy blue cheese. The harmonious blend of flavors in this Asparagus, Blue Cheese, and Bacon Quiche evoke a sense of nostalgia and comfort during this time of year for me!
xoxo Kayla
My dress is the Carmen Dress in Evergreen from Son De Flor (click here).
Asparagus, Blue Cheese, and Bacon Quiche
Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 1 tbsp (15 g) granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch cubes
- 3 to 4 tbsp (60 ml) ice cold water
- 1/2 pound (226 g) fresh asparagus, ends trimmed
- 8 slices (520 g) thick cut bacon, chopped
- 2 tbsp (29 g) salted butter, optional
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 7 large eggs
- 3/4 cup (180 ml) heavy cream
- 1 cup (118 g) crumbled blue cheese
- Fresh pansies, for decorating
- Fresh chives, for decorating
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter with a pastry blender or fork. Blend until the butter is completely coated in the flour mixture and resembles crumbs about the size of a pea.
- Slowly add in the water, 1 tablespoon (15 ml) at a time, until the crust just comes together with your hands. It should still be a bit crumbly. Knead the dough until it is more consistent, being careful not to over handle it and melt the butter. Shape the dough into a round disc and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.
- Fill a large pot with water, enough to cover the asparagus. Bring the water to a boil and cook the asparagus in the boiling water for about 5 minutes. Immediately remove the asparagus and set aside on a large plate. Once the asparagus is cooled enough to handle, chop about half of it into chunks. With the other half of the asparagus, slice them in half lengthwise and use to decorate the top of the quiche.
- In a large skillet, cook the chopped bacon until it begins to turn crispy, about 5 minutes. Add in the additional butter, if necessary. If there is plenty of bacon fat in your pan, at least 2 tablespoons (30 ml) worth, you do not have to add the butter. Then, add in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Season everything with the oregano, thyme, salt, pepper, and nutmeg. Remove the pan from heat and set this aside.
- In a separate medium bowl, whisk together the eggs and heavy cream. Season with extra salt and pepper, if desired. Set this aside.
- Preheat the oven to 375° F (191° C) and set aside a 10 x 10 x 2.5-inch (25 x 25 x 6-cm) pie dish.
- To assemble the quiche, begin by rolling out your pie crust. If your dough is very cold, let it sit out on the counter for about 10 minutes before rolling.
- Roll out the dough to about 12-inch (5-cm) diameter round. Gently roll your crust around the rolling pin and lift the rolling pin over the edge pie dish. Unroll the dough so that it lays evenly over the dish and gently press the dough down into the bottom of the dish. Press all along the bottoms and the edges, careful not to stretch the dough but rather to lift and place it, until there are no air bubbles underneath. Then, trim the edges if necessary so there is at least 1-inch (2.5-cm) overhang. Fold the overhang underneath the crust and pinch the edges of the crust to whatever shape you prefer. Poke the bottom of the crust all over with the tines of a fork.
- Dip a pastry brush into the egg mixture and brush the crust all over.
- Next, fill the bottom of the pie with the bacon mixture, then the chopped asparagus, and then finally the crumbled blue cheese. Pour the egg mixture over the top of the filling and move it around with a spoon or fork to make sure that it falls in all of the cracks and crevices.
- Bake the quiche for 15 minutes. Remove the quiche from the oven and arrange the remaining sliced asparagus on top in a vertical pattern, as pictured. Then, add any chives and fresh pansies to the top. You may be creative with this arranging! Continue baking the quiche for a further 35 to 40 minutes or until the quiche is set.
- Let the quiche cool for at least 20 minutes before slicing.
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