No ImageAsparagus Quiche with Fontina Cheese

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  1. Diane

    This is now our favorite quiche! I do add bacon and mushrooms to it. I always keep cooked bacon in my fridge, and I cook the mushrooms and drain them really well so they don’t add moisture to the quiche. Perfect recipe!


  2. Sue Zerangue

    This has quickly become a family favorite. I grate the Fontina for easier melting, and blanch an onion with the asparagus…just for something extra. Many thanks for this recipe gem!


  3. Cleo

    Made this for my mom and I and it was just absolutely wonderful. Added bacon still terrific.

  4. Chef Thom

    For quiche it’s about the Custard not the filling. I would use less than half of the asparagus and cheese and three egg yolks to a cup of cream plus some grated fresh nutmeg. You would have to use more cream and more yolks because you got rid of half the filling.

  5. Elaine Turner

    Quiche is a favorite. Love a good crust.

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