Barefoot Contessa Asparagus Quiche

The first time I made asparagus quiche, I followed the recipe to the letter—and it came out… fine. The crust was a little soggy, the filling a bit heavy, and the asparagus lost its edge.

But I knew there was something there. Something quietly elegant about a vegetable quiche that could hold its own on a spring brunch table—or be just as welcome next to a glass of wine and a green salad for dinner.

So I made it again. And again. Here’s how I made it Ina-level.

Why This Works So Well

It’s not just eggs and cheese in a pie crust.

The real magic is balance—crisp asparagus, salty bacon, creamy custard, and just enough Swiss to make it feel French without going full fondue. Blind-baking the crust means no soggy bottom, and brushing it with egg white helps seal it for a clean slice every time.

Tiny Details, Big Impact

• Fresh asparagus (1 lb) – Don’t skimp on this. It gives the quiche structure and freshness. I tried frozen once—too mushy.
• Bacon (10 slices) – Adds salt, richness, and depth. I use thick-cut and render it slowly until crisp.
• Unbaked pie shells (2, 8-inch) – I blind bake these for about 12 minutes at 375°F, then cool before filling. A soggy crust is never worth it.
• Egg white (1, lightly beaten) – Brushed on the warm crust to create a moisture barrier. It works.
• Swiss cheese (2 cups, shredded) – I use Gruyère if I have it, but classic Swiss gives that signature quiche Lorraine taste.
• Eggs (4 large) – Room temperature helps them incorporate more smoothly.
• Half-and-half (1½ cups) – Makes it custardy without being too rich.
• Nutmeg (¼ tsp) – Just a whisper. Don’t overdo it.
• Salt + Pepper – I season conservatively—bacon and cheese bring plenty of flavor.

Swaps That Actually Worked

• Leeks instead of bacon – I tested this for a vegetarian version and it worked beautifully. Sautéed in butter with a little thyme.
• Fontina instead of Swiss – Creamier, slightly nuttier. Worth it if you have it.
• Crustless – Yes, you can. Butter the dish well and reduce the cream slightly (to 1¼ cups). It bakes faster, too.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Crust got soggy	Didn’t blind bake or seal with egg white	Bake it first and brush with egg white
Filling overflowed	Overfilled pie shell	Leave ½ inch from the top
Asparagus turned mushy	Steamed too long	Steam for just 2–3 minutes—still crisp
Custard cracked	Overbaked	Bake until just set, no jiggle in center

How to Make Ina Garten’s Asparagus Quiche

1. Preheat your oven to 375°F.
2. Blind bake the crusts: Line pie shells with parchment and weights. Bake 12–14 min, remove weights, bake 5 min more. Cool slightly.
3. Steam the asparagus: Just 2–3 minutes over simmering water until vibrant and barely tender. Drain and pat dry.
4. Cook the bacon: In a skillet over medium-low heat until crispy. Drain and crumble.
5. Brush crusts with egg white while warm to seal.
6. Assemble: Layer bacon, asparagus, and Swiss cheese evenly between the two crusts.
7. Mix custard: Whisk eggs, half-and-half, nutmeg, salt, and pepper until smooth. Pour over filling.
8. Bake at 375°F for 35–40 minutes, until puffed and golden, and the center is just set.
9. Cool for at least 15 minutes before slicing. It sets as it rests.

Tiny Habits, Better Results

• I cut the asparagus on the bias—it looks prettier and cooks evenly.
• A microplane is perfect for grating nutmeg. It gives a lighter touch.
• If I’m hosting, I make it the day before. It reheats like a dream.

Freezing & Reheating

• Fridge: Keeps 3 days, covered.
• Freezer: Wrap slices tightly in foil and freeze up to 2 months.
• Reheat: 350°F oven, 10–12 minutes. Cover loosely with foil to avoid drying. Microwave works in a pinch, but the crust will soften.

Before You Make It…

Q: Can I make this a day ahead?
A: Yes. Let it cool completely, cover, and refrigerate. Reheat in the oven or serve at room temp.

Q: Can I skip the bacon?
A: You can. Add something savory—sautéed mushrooms or caramelized onions both work.

Q: How do I keep the center from being too soft?
A: Bake until just set. A knife should come out clean near the center. If in doubt, give it 3–5 extra minutes and cover loosely with foil.

Q: Does it really need nutmeg?
A: Just a pinch. It adds depth without making it taste like eggnog, I promise.

Try More Recipes:

• Ina Garten Black Eyed Peas Recipe
• Barefoot Contessa Veal Piccata Recipe
• Barefoot Contessa Turkey Tetrazzini Recipe