June is Asparagus season, here in the U.K. Such a vibrant, distinct colour and flavour when cooked. So I decided to incorporate it into this utterly delicious Smoked Bacon Asparagus Quiche.
Making the best use of seasonal vegetables is so important to me. It makes me appreciate them more. Strawberries always taste better in the summer, because that’s when they grow in this country. Asparagus is the same. Beautiful green shoots that can be enjoyed in any number of recipes.
One of my favourite ways to enjoy them is in this Smoked Bacon Asparagus Quiche!
I have made this quiche twice now, in as many weeks and believe me when I say, I’ll probably make it next week too. In fact I should probably make two, so that I can stash one away in the freezer for when asparagus is no longer available.
Good quality, outside reared bacon makes all the difference to this dish. It is not pumped full of water and who knows what. When placed in a hot, dry skillet this bacon sizzled. There wasn’t any liquid leaching from it and oh, it tastes so good!
Making this Smoked Bacon Asparagus Quiche is easy. So is making your own pastry, there’s a link in the recipe. It doesn’t take long and is a tried and tested recipe that creates the most delicious buttery crust for it’s eggy filling.
I like to get the pastry made first thing in the morning. I always make double as it takes hardly any extra time and stores really well in the freezer. If using frozen pastry defrost it overnight in the fridge.
Recipe: Smoked Bacon Asparagus Quiche
500g/1lb 2oz All Butter Shortcrust Pastry see Perfect All Butter Shortcrust Pastry the recipe will also give you tips on how to line a tart tin, blind bake and there’s another quiche recipe as well
12 Rashers Smoked Streaky Bacon – take off any rind and cut into 2.5cm/1″ chunks
6-8 Asparagus Spears – washed trimmed and cut into 5cm/2″ pieces
50g/2oz Strong Cheddar – finely grated
6 Large Free Range Eggs – note if making to freeze add an extra egg and leave out the cream – my eggs were from Waitrose
50ml/2fl oz Double Cream
Freshly Ground Black Pepper
Method: Preheat the oven to 220C/200C fan, gas mark 7
Note – the filling can be prepared whilst the pastry case is baking.
- Make the pastry, wrap and leave to rest in the fridge for 30 minutes.
- Place your quiche tin on a baking tray.
- Lighty dust the work top with flour and roll out the pastry, from the centre outwards. Move the pastry around to ensure that it isn’t sticking to the work top.
- Use the rolling pin to transfer the pastry, lay it gently into the quiche tin.
- Gently push the pastry into place, if you stretch it, it’ll shrink during baking – I know trust me!!
- Roll the rolling pin over the top of the quiche tin and it will trim the pastry, leaving a lovely clean edge.
- Use a fork to dock the bottom of the pastry, it allows steam to escape during baking.
- Cut a piece of baking parchment slightly bigger than the tin, scrunch up, line the pastry case and fill with baking beans.
- Place in the top of a preheated oven for 15 minutes. Remove from the oven, lift out the baking beans and return for a further 5 minutes until golden in colour. Remove from the oven and set to one side.
- Reduce the oven temperature to 200C/180C fan, gas mark 6.
- In a dry skillet/frying pan, over a medium heat dry fry the bacon until cooked, but not crispy. Off the heat add the asparagus and allow to sit for 5 minutes or a bit longer.
- When the bacon is cool enough to handle arrange in the base of the pastry case.
- Then arrange the asparagus spears however you like.
- Top with the finely grated cheese.
- Crack the eggs into a jug – I always crack mine separately into a small bowl first.
- Add the cream, if using and a good season of black pepper.
- Whisk with a fork to combine and then pour carefully over the pastry tart.
- Leave a gap between the pastry rim and the custard. The quiche will rise whilst baking and it’s not the end of the world if it leaks, but prevention is better than cure. Gosh I sound like my Grandma, what a wise woman she was.
- Place the quiche into the centre of the oven and bake for 30 minutes, or until it is puffed and golden without a wobble in the centre.
- Once baked remove from the oven and allow to sit for at least 15 minutes.
This delicious tasting Smoked Bacon Asparagus Quiche can be served hot, warm or cold, making it perfect for buffets, picnics, easy dinners, packed lunches.
I had the last piece of quiche, cold from the fridge today, for lunch. It was absolutely yummy and as it is quite muggy, it was refreshing as well as filling.
Smoked Bacon Asparagus Quiche will keep well wrapped in cling film, in the fridge for up to 3 days and successfully freeze for one month. In fact I have a lovely friend on Twitter – Lou – who baked this yesterday, without the cream and popped it in the freezer for a party in a few weeks time.
Make the most of the asparagus season, it is all too short!
If you have enjoyed the recipe for this Smoked Bacon Asparagus Quiche you may also want to try these:
Pastry is such a versatile medium to bake with, see my Twisted Fruity Jam Tarts . It lends itself very well to portable food, which means it’s great for family and friend get together’s.
I am going to be working on a gluten free pastry recipe, so that those with dietary restrictions can enjoy more of the recipes that I create.
After all the core of Feasting is Fun is sharing. I share my recipes, as do some of you. We share our makes and bakes with neighbours, unsuspecting delivery men – oh that’s just me on that one then 😉. Most of all we have fun enjoying the smile a homemade dish can bring to another’s face.
Sammie xxShare This