Asparagus and Bacon Quiche

Asparagus and Bacon Quiche

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Servings: 8
Calories: 435


  • 1 1/2 lb asparagus spears about 24
  • 8 oz plain flour
  • 4 oz butter or margarine
  • 4 tbsp water
  • 4 oz thin sliced streaky bacon rashers rinded
  • 3 egg yolks
  • 7 floz single cream
  • 4 oz samsoe cheese grated
  • salt and freshly ground pepper


  • Trim the heads off the asparagus to the length of about 4 cm (1 1/2 inches). Blanch the heads: put into a pan of boiling salted water for 5 minutes. Drain well.
  • Sift the flour into a bowl and rub in the fat until the mixture resembles fine breadcrumbs. Mix in enough water to make a firm dough. Roll out on a lightly floured surface, and use to line a 25 cm (10 inch) loose-bottomed fluted flan tin. Bake blind with foil and beans until set but not browned.
  • Stretch the bacon with a palette knife and wrap a small piece around each asparagus head.
  • Mix the egg yolks, cream, cheese and seasoning together and spoon into the flan case.
  • Arrange the bacon rolls in the custard. Bake at 180°C (350°F) mark 4 for 30-35 minutes, or until set and golden brown. Serve warm.
Calories: 435 kcal
Carbohydrates: 26 g
Protein: 12 g
Fat: 32g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 157 mg
Sodium: 298 mg
Potassium: 280 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 1504 IU
Vitamin C: 5 mg
Calcium: 158 mg
Iron: 3 mg
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