(0) | $0.00

Johnson Estate Winery

Asparagus Quiche

Asparagus Quiche
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Adapted from Jane Brody’s The Good Food Book. Serve with Johnson Estate Freelings Creek Traminette or Vidal Blanc.
  • 1 9-inch pie crust
  • 2 strips of bacon, cooked crisp, drained, and crumbled (can also use Smithfield ham or Canadian bacon)
  • 1 cup sautéed onion, chopped, or 1/2 cup of fresh scallions
  • 1/2 lb asparagus, cooked tender-crisp and cut
  • 1 cup shredded Swiss or Gruyère cheese, about 4 ounces
  • 1 cup milk (skim, low fat, or plain soy milk will work)
  • 2 egg whites
  • 2 whole eggs
  • 1 tsp tarragon, crumbled
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp nutmeg (optional)
  • 1/2 tsp salt to taste
  • 1/8 tsp freshly ground pepper

Line a 9-inch pie plate with the crust. Prick the crust in several places with a fork and bake in a preheated 450 over for 7 minutes. Set the crust aside to cool. Lower the oven temperature to 350ºF.

Sprinkle the crust with the bacon. Add the sautéed onion or scallions. Add the asparagus pieces, then the shredded cheese.

In a small bowl, beat together the milk, egg whites, whole eggs, tarragon, nutmeg, parsley, salt and pepper. Pour this mixture carefully over the cheese.

Bake the quiche for 30 minutes or until the custard has set (a knife inserted in the center of the quiche should come out clean).

Variations: One of my favorites is to use lightly cooked zucchini, thyme, and marjoram.

Sign Up For Our Newsletter

Keep up to date on the latest wine releases, events, and promotions!
View Past Newsletters.