Your Brunch Table with the Best Bacon and Asparagus Quiche Recipe

The Best Bacon and Asparagus Quiche Recipe

Serves 6

The first shoots of asparagus that you find poking up out of the warming soil each spring feel like a gift from above. After a long winter, there is nothing like the enjoyment of fresh food, making this quiche the quintessential springtime brunch. Delight in the harmonious blend of flavours with the Bacon and Asparagus Quiche from The Davison Orchards Cookbook. This brunch favourite combines the smoky richness of bacon with the freshness of asparagus in a buttery, flaky crust. Each slice is a savoury symphony that embodies the essence of spring, promising a culinary experience that is both comforting and elegant.


1 single-crust 9-inch pie shell
8 stalks asparagus
6 eggs
¾ cup 3.25% milk
1¼ cups shredded Italiano cheese blend (provolone, mozzarella, Romano, Emmenthal)
½ tsp pepper
½ tsp garlic salt
4 slices bacon, fully cooked and roughly chopped


  1. Line a 9-inch pie dish with the pastry.
  2. Preheat the oven to 350°F. Put a medium pot of water on to boil.
  3. Cut the heads off the top of the asparagus and set aside to use as a garnish. Thinly slice the asparagus stalks lengthwise. Place the slices in the boiling water. Bring the water back to a boil and simmer over medium heat for about 30 seconds. Remove the asparagus and rinse immediately with cold running water. Place it on a clean kitchen towel to dry.
  4. In a medium bowl, whisk together the eggs and milk. Stir in the cheese, pepper, and garlic salt.
  5. Cover the bottom of the pie shell with half the asparagus. Top with ¾ of the bacon, then the remaining asparagus. Pour the egg and cheese mixture over the asparagus. Garnish with the remaining bacon and asparagus heads, creating a pattern of your choice.
  6. Bake until set and firm to the touch in the centre, about 45 minutes. Let stand for 10 minutes before serving. Serve warm or room temperature.
  7. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Cover image for “Davison Orchards Cookbook” by Rachel Davison, Tamra Davison, and Laura Shaw. The background image is a photograph of the authors, three smiling white women wearing jeans, sitting in an old, shiny, red pick-up truck with “Davison Orchards Est. 1933” scrawled on the door. Behind is a farm house and the Okanagan Valley further in the distance. In the top right corner is the title in a bold, dark blue, serif font it reads, “The Davison Orchards Cookbook: Favourite Recipes from the Farm and Family”. Along the bottom of the page is the three author names in a white, all-caps, serif font reading, “Rachel Davison, Tamra Davison, Laura Shaw”. The cover photo is by Callum Kyllonen and the cover design is by April Tran.

Recipe excerpted from The Davison Orchards Cookbook by Rachel Davison, Tamra Davison, and Laura Shaw. Copyright © 2024 by Rachel Davison, Tamra Davison, and Laura Shaw. Reprinted with permission of TouchWood Editions.