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Bacon, Asparagus & Cheddar Quiche – guest post

October 19, 2012 by Jean 51 Comments

I am THRILLED to bring you a guest post by Jean from Lemons and Anchovies.  If you’ve never met Jean, you are in for a huge treat when you click the link to visit her site.  The recipes are wonderful but those photos of hers keep my drooling my way back there again and again.

Jean lives in the San Francisco area and has access to every fresh food you can imagine and she takes advantage of it all.  She’s got a top food blog so don’t miss it!  You can follow Jean on Facebook, Twitter, Google+ or Pinterest and here’s her wonderful photos and recipe!

*****

Bacon, Asparagus and Cheddar Quiche

Hi, I’m Jean and I share my cooking adventures at Lemons & Anchovies.  I’m so happy to be Maureen’s guest today.  Since it’s a virtual visit, I’m imagining sitting at a table with Maureen and enjoying her sense of energy, humor and wit, not to mention the great food I’m sure she’d be serving. I didn’t come empty-handed either.  I brought along one of my favorite dishes.

We’ve just welcomed autumn here in northern California and though we experience a change in seasons we don’t get the full autumn show that Mother Nature performs for other parts of the country.  October mornings are crisp but daytime temperatures can still reach mid- to high 70s.  I do have one lone red oak tree in my yard whose leaves have turned a beautiful crimson, the biggest sign of the new season in my neck of the woods.

Bacon, Asparagus and Cheddar quiche

But while my mind has finally warmed to the idea of leaving summer behind, spring is another story.  To me, spring means fresh, new, bright and it never gets old. Soon enough I’ll be simmering hearty stews on the stove so what a perfect opportunity to create something light and festive for this visit.  I made quiche.

Quiche is the ideal take-along dish, don’t you think?  It’s easy to prepare and so flexible.  In this version I added some of my favorite ingredients:  asparagus, mushrooms and bacon.  Milk, eggs and cheese round out the filling but this quiche is not cloyingly rich.  I tried to balance out the flavors so that you can enjoy the entire individual-size portion from the first bite to the last.  And the pastry crust?  Perfectly flaky without being greasy.

So c’mon.  Pull up a chair and join me and Maureen.  There’s plenty of food for everyone.

Maureen, thanks so much for having me over!  It was such great fun to be able to visit you and your readers!

5.0 from 7 reviews
Bacon, Asparagus & Cheddar Quiche - guest post
 
Print
Prep time
20 mins
Cook time
28 mins
Total time
48 mins
 
Flaky Pastry Recipe is from Patricia Wells' Bistro Cooking
Author: Jean from Lemons and Anchovies
Recipe type: Lunch
Cuisine: French
Serves: 2
Ingredients
For the Flaky Pastry
  • 1 - 1¼ cups all-purpose flour (140 - 175 grams; 145 grams is what I use)
  • 7 tablespoons (3½ ounces, 105 grams) unsalted butter, chilled and cut into pieces
  • ⅛ teaspoon salt
  • 3 tablespoons ice water
For the Filling:
  • 2 slices bacon
  • 1 cup sliced mushrooms (I used crimini but you can use whatever you'd like)
  • ¼ onion, chopped
  • 4-5 stalks asparugus, sliced in roughly ¼-inch pieces
  • Olive oil for sautéing
  • 3 eggs
  • ⅓ - ½ cup half-n-half (regular milk would be fine)
  • 2 ounces cheddar cheese (I used a Microplane so the cheese grates more finely)
  • salt and pepper, to taste
Instructions
To prepare the crust:
  1. Start with the smaller portion of flour; 145 grams works great for me.
  2. Process the flour, butter and salt in a food processor until the mixture is the texture of coarse crumbs, about 10-15 seconds.
  3. Add the ice water and pulse just until the pastry begins to hold together, about 6 - 10 pulses. Be sure not to let the mixture form into a ball.
  4. Transfer the pastry to a plastic wrap, flatten and form into a disk (Add 1 tablespoon at a time of the remaining flour if the dough seems too sticky). Since I was going to use the dough for two individual quiches, I split the dough in two, formed each into a disk and wrapped separately in plastic wrap to make it easier to roll later.
  5. Chill in the refrigerator for about an hour.
To prepare the filling:
  1. Cook the bacon pieces in a small pan until crisp.
  2. Transfer to a small plate lined with a paper towel. You can drain the rendered bacon fat or use olive oil to cook the vegetables in the same pan. Your choice.
  3. Sauté the onion over medium-high heat for a minute or two then add the mushrooms and asparagus. Add salt and pepper, to taste.
  4. Cook the veggies until the mushrooms are slightly caramelized, 5-6 minutes.
  5. Using a slotted spoon (to leave behind any liquid/oil remaining in the pan), transfer the cooked veggies to a bowl. In another bowl, whisk together the eggs and half-and-half. I like a pretty moist quiche so I used ½ cup but you can use ⅓ cup if you prefer a firmer quiche.
To par-bake the crust:
  1. Once the dough is chilled, preheat your oven to 375°F.
  2. Lightly flour your workspace and roll out each dough thinly. I used mini springform pans that are 4½ inches wide and 1½ inches deep.
  3. Spray the pans with nonstick spray and arrange the dough in the pans. Since I like this crust, I didn't trim the excess and just tucked the overhang inside the pan (This will also compensate for any shrinkage in the dough).
  4. Pierce the surface of the dough with a fork, line loosely with foil and fill the bottom with pie weights or dried beans.
  5. Par-bake the shells until the edges just start to turn brown, about 10 minutes, then remove the foil and bake for another 8-10 minutes.
  6. Cool for a few minutes before filling.
To fill and bake:
  1. If you are using springform pans like I did, make sure to wrap the bottom of the pans tightly in foil to prevent the egg/milk mixture from leaking. If you are using another type of tart pan this step is not necessary.
  2. Divide the bacon and veggie mixture between the two pans and arrange evenly on the bottom.
  3. Add most of the cheese to make the second layer, leaving behind just enough to top the quiche.
  4. Divide the egg/milk mixture between the two pans and top with the remaining cheese. If you are using similar springform pans, the filling ingredients will be enough to fill to the top of the par-baked crust. If you are using tart pans that won't be as deep, you may have a little extra. Just something to keep in mind.
  5. Bake for 25-28 minutes or until the quiche is golden. The inside will still be a little jiggly in the middle but this is okay.
  6. Serve warm or at room temperature.
Wordpress Recipe Plugin by EasyRecipe
3.1.09

Are you hungry yet?  It’s Spring in Australia and the asparagus is fantastic.  I can’t wait to put this on our table and maybe I’ll have to eat them both.  Thanks so much, Jean, I can only hope to take photos half as good as yours!

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Filed Under: eggs, Guest Post

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Comments

  1. Madonna says

    October 19, 2012 at 11:52 am

    This recipe has just made me very hungry. Think its a bit out of my time frame for cooking lately.

    I’ve got myself into a cooking rut. Time for a change.

    Reply
    • Maureen says

      October 19, 2012 at 11:54 am

      You should definitely make this, Madonna. Come over next week and we’ll do it together and then we can show Jean how clever we are. 🙂

      Reply
  2. Claire - Simply Sweet Justice says

    October 19, 2012 at 1:05 pm

    Thank you for sharing another wonderful guest post! This looks like the perfect flaky pastry crust.

    Reply
    • Maureen says

      October 19, 2012 at 4:32 pm

      it’s a gorgeous little quiche, isn’t it? too bad she doesn’t deliver 🙂

      Reply
    • Maureen says

      October 19, 2012 at 11:51 pm

      I know.. I looked at that crust too. When I read the post and she said the crust was so good she didn’t trim it off before baking so she could eat it once she’d plated the quiches – I knew she was my kinda woman.

      Reply
      • Jean (Lemons and Anchovies) says

        October 20, 2012 at 1:01 am

        I wish I could deliver to Australia–it would be the perfect excuse to finally visit. 🙂

        BTW, any pastry crust from Patricia Wells is a winner. I use only her sweet pastry crust and this flaky pastry crust. The only difference is the omission of sugar in the latter. They really are foolproof. So glad you both like the quiche. 🙂

        Reply
  3. Kim Bee says

    October 19, 2012 at 1:26 pm

    Maureen- thanks for having such a wonderful guest poster. I love Jean’s blog.

    Jean- this is spectacular. I’ve been wanting to make quiche for awhile so now I’ve got a great recipe to try out. Would be perfect for a family brunch.

    Reply
    • Maureen says

      October 19, 2012 at 11:50 pm

      Kim, I love her blog too. I was over the moon when she said she’d come to visit. 🙂

      Reply
      • Jean (Lemons and Anchovies) says

        October 20, 2012 at 1:04 am

        Kim, Maureen, you know how to make a girl blush. The feeling is mutual, girls! Thanks so much for your sweet words! Maureen, please believe me when I say it was MY pleasure to be able to visit here. 🙂

        Reply
  4. Nami | Just One Cookbook says

    October 19, 2012 at 2:05 pm

    Hi ladies! I’m just imagining how wonderful it must be to sit next to both of you and have this quiche together. Jean is a beautiful story teller as well as great photographer. Her food is always approachable and delicious. What a perfect guest! You two have a fantastic weekend!

    Reply
    • Maureen says

      October 19, 2012 at 11:50 pm

      Between you and Jean I’ve learned SO much and have so much more to learn. I need to find a small child and play bento. 🙂

      Reply
      • Jean (Lemons and Anchovies) says

        October 20, 2012 at 1:05 am

        Wouldn’t it be wonderful to be able to visit IRL? Oh, it would be so much fun!

        Reply
  5. kitchenriffs says

    October 19, 2012 at 2:10 pm

    How timely! I was just thinking of quiche the other day, mainly that I haven’t made one in ages. Great looking recipe, and I really like the idea of baking it in springform pans. And those Microplane’s are the best thing ever for grating cheese! Excellent guest post – thanks so much.

    Reply
    • Maureen says

      October 19, 2012 at 11:49 pm

      I was adoring your boeuf bourguignon earlier and between the two I couldn’t choose a favorite. both would be orgasmic at my table.

      Reply
  6. Jen L @ Tartine & Apron Strings says

    October 19, 2012 at 2:39 pm

    I always enjoy Jean’s posts – her food and food styling are absolutely delightful! She is one of the most skilled home cooks and bloggers around here! This quiche…ooh-la-la…wish I was in France right now!

    Reply
    • Maureen says

      October 19, 2012 at 11:47 pm

      I couldn’t agree more, Jen, but what I like even more is that she’s real and not all “I’m better than you.” She IS better than me but she’s kind enough not to rub it in. 🙂

      Reply
      • Jean (Lemons and Anchovies) says

        October 20, 2012 at 1:09 am

        I’m looking around right now making sure that you’re not talking about someone else, LOL! This late bloomer in the kitchen thanks you both for your generous compliments. Don’t you realize that I feel the same way about both of you? 🙂 Thanks so much, ladies! Glad you like the quiche. 🙂

        Reply
  7. Laura (Tutti Dolci) says

    October 19, 2012 at 3:05 pm

    So nice to see Jean here! What a lovely guest post! I love the springform pans and this quiche – don’t be surprised if I stop by for brunch :).

    Reply
    • Maureen says

      October 19, 2012 at 11:46 pm

      Gosh, I wonder if she’d deliver to Australia and then we’d all have a huge party 🙂

      Reply
  8. Choc Chip Uru says

    October 19, 2012 at 4:24 pm

    This quiche is simply beautiful my friend, what a delish guestpost!

    Cheers
    Choc Chip Uru

    Reply
    • Maureen says

      October 19, 2012 at 11:46 pm

      This quiche would go quite well before eating a dozen of your fudge cookies 🙂

      Reply
  9. Celia says

    October 19, 2012 at 5:28 pm

    That looks amazing!! Our asparagus are completely confused season-wise, but once they’re growing again, I’ll remember this recipe! 🙂

    Reply
    • Maureen says

      October 19, 2012 at 11:45 pm

      the asparagus up here in the markets is outstanding. I can’t wait to try Jean’s quiche.

      Reply
  10. Adrian (What the Heck is Filipino Food) says

    October 19, 2012 at 11:13 pm

    Seriously, what a perfect looking quiche with that golden crust

    Reply
    • Maureen says

      October 19, 2012 at 11:44 pm

      You’re right, Adrian, it’s out of this world!

      Reply
  11. Valerie says

    October 19, 2012 at 11:32 pm

    Excellent guest post! I adore Jean’s blog, and it looks as though I’ve found yet another great site!

    Gorgeous photos! They make me wish that I could eat breakfast 3 times a day! 😀

    Reply
    • Maureen says

      October 19, 2012 at 11:44 pm

      I’m telling you, I drool more at that site than most! 🙂 Hope your week is going well, Valerie!

      Reply
    • Jean (Lemons and Anchovies) says

      October 20, 2012 at 1:11 am

      Valerie, now you’ll be hooked on Maureen’s blog–I promise! 🙂

      Reply
  12. Carol | a cup of mascarpone says

    October 19, 2012 at 11:43 pm

    Holy gorgeous! I adore Jean’s work! What a lovely guest post by her!

    Reply
    • Maureen says

      October 19, 2012 at 11:43 pm

      isn’t it fantastic??

      Reply
    • Jean (Lemons and Anchovies) says

      October 20, 2012 at 1:11 am

      Thanks, Carol!

      Reply
  13. yummychunklet says

    October 20, 2012 at 4:26 am

    Wonderful guest post, and a cute little quiche!

    Reply
  14. Roberta says

    October 20, 2012 at 6:33 am

    Gorgeous looking quiche.

    Reply
  15. patty says

    October 20, 2012 at 8:25 am

    Beautiful guest post! I am a big fan and follower of Jean’s;-) Congratulations to both of you on presenting us with such a tasty recipe and lovely photos;-)

    Reply
    • Maureen says

      October 20, 2012 at 5:32 pm

      Hi Patty. Any fan of Jean’s is a friend of mine – lovely to meet you and thank you for leaving a comment! I’m off to visit you now!

      Reply
  16. Lisa {AuthenticSuburbanGourmet} says

    October 20, 2012 at 8:42 am

    Jean always does such a beautiful job with all of her recipes, photos and styling! This post just amplifies her talents. I bet the house smelled amazing while this delight was baking. Having tasted Jean’s delights, I am sure this was a complete winner. 🙂

    Reply
    • Maureen says

      October 20, 2012 at 8:40 pm

      You’ve tasted her delights? I’m SO envious! Living here in Australia, it’s been a long time since my tummy experienced tasting any American cooking. Thanks so much for coming by, Lisa!

      Reply
  17. mjskit says

    October 20, 2012 at 1:53 pm

    What a beautiful quiche and pictures of your quiche! The combination of mushroom and asparagus is delicious but I’ve never used it in a quiche. It looks delicious!

    Reply
  18. suzanne Perazzini says

    October 20, 2012 at 3:37 pm

    I love Jean’s blog too and am very impressed with her photos. It was very kind of her to visit us downunder and deliver a spring dish. Quiche is a wonderful classic and hers looks delicious.

    Reply
  19. Eileen says

    October 21, 2012 at 12:14 am

    I am a big quiche lover and I haven’t made it in a very long time. I think it’s time to change that. Beautiful looking quiche Jean. Thanks for sharing Maureen!

    Reply
  20. Greg says

    October 22, 2012 at 1:08 am

    That is just too cute. As in I could eat it in three bites and want more! Great recipe.

    Reply
    • Maureen says

      October 22, 2012 at 1:41 pm

      I know.. I’d probably make two because it looked small and then never finish the first one. My eyes are always bigger than my belly.

      Reply
  21. Nancy/SpicieFoodie says

    October 22, 2012 at 5:41 am

    Hi Jean and Maureen,
    What a delicious guest post! I just love your recipe Jean -looks scrumptious.

    Reply
    • Maureen says

      October 22, 2012 at 1:38 pm

      Hi Nancy, everything Jean makes looks out of this world. I think if she made mud pies we’d all want to eat them. 🙂

      Reply
  22. Suzanne says

    October 22, 2012 at 2:55 pm

    Hi Maureen and Jean, love quiche and this one looks like a great breakfast. I enjoy both of your and your writing and cooking styles. Maureen you are so entertaining and funny we I know I would be in stitches if we met in person. Your right about Jean and her photos + recipes, it’s hard to keep my keyboard dry while viewing Jean’s blog. love to both of you 🙂

    Reply
  23. Kate@Diethood says

    October 22, 2012 at 11:34 pm

    HI!! Hopping over from Jean’s place to see this beautiful quiche!
    I must say that I absolutely LOVE the name of your blog. 🙂

    Reply
  24. Lizzy (Good Things) says

    October 23, 2012 at 5:39 am

    Yummy.. do you ladies deliver?

    Reply
  25. Kimby says

    October 25, 2012 at 2:16 am

    Those individual spring form pans are the cutest lil’ things and I agree with your crust-trimming (or not!) philosophy, Jean. 🙂 Love the combination of “fillers” you included in your quiche, too. Really a nice guest post, thanks!

    Reply

Trackbacks

  1. Bacon, Asparagus & Cheddar Quiche Recipe | Lemons and Anchovies says:
    October 19, 2012 at 12:24 pm

    […] welcome you like an old friend.  I’ve shared my recipe for Bacon, Asparagus & Cheddar Quiche and I hope you like it as much as I […]

    Reply
  2. Bean Sprout Salad - My Guest Post on A Culinary Journey with Chef Dennis from The Orgasmic Chef says:
    October 20, 2012 at 12:14 am

    […] to check out today’s guest post on Orgasmic Chef by Jean from Lemons and Anchovies — Asparagus and Cheddar Quiche because it’s an amazing post and I’m so proud to have it […]

    Reply
  3. Bacon, Asparagus and Cheddar Quiche from The Orgasmic Chef | Natural Soil Nutrients | Scoop.it says:
    October 21, 2012 at 7:23 am

    […] Jean from LemonsandAnchovies.com has presented us with a delight for our eyes with this beautiful quiche. I can't wait to put this on the table!  […]

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