• Flour 1 cup , for pastry shell
  • White sugar ½ teaspoon powdered, for pastry shell • 392 kcal
  • Salt ¼ teaspoon, for pastry shell • 1 kcal
  • Butter 2 tablespoons unsalted, chilled, for pastry shell • 717 kcal
  • asparagus stalks 8, trimmed and halved
  • Canadian bacon 2 slices , diced
  • Onion ½ medium , peeled and finely chopped
  • Swiss cheese ½ cup, shredded
  • Flour 1 tablespoon
  • Salt ¼ teaspoon • 1 kcal
  • Black pepper powder ¼ teaspoon
  • Heavy Cream ¼ cup
  • Eggs 2 large, lightly beaten • 130 kcal
Calories refers to 100 gr of product

It is such a mesmerizing dish that you will be in a food heaven with each bite of this delicious and rich pie preparation! This savory pie can be eaten as a snack or enjoy it as a main dish, just like the people of the good old western world like to enjoy their pies.

The rich and creamy texture of the pie filling and the buttery crust is what makes it so special. So, just gather the ingredients and enjoy baking it today itself…


Prepare the pie crust by mixing flour, powdered white sugar, and salt with the cold unsalted butter in a large bowl. Mix the butter with fingers in to the flour mixture until it resembles coarse crumbs.

Add 3 tablespoons of chilled water in to the flour mixture and mix everything in to a dough until everything just about comes together. Wrap the dough in a cling film and refrigerate for 20 minutes. Boil or steam the asparagus stalks until they are almost tender. Drain and keep aside. Meanwhile, cook the diced bacon in a non-stick pan until it is crisp. Remove the bacon in to a bowl and saute the chopped onion in it until they are soft.

Add onions over the bacon and top it up with the shredded cheese, flour, salt, black pepper powder, the lower part of the asparagus stalks, and mix everything well. Beat the heavy cream and eggs together until the mixture is well combined and add it to the vegetable mixture. Stir everything well until combined. Preheat the oven to 200 degrees C. Take the dough out of the refrigerator and roll it in to a thin disk of about 1/8 inch thickness.

Place it well in a pie dish and even it out around the edges. Pour the egg mixture in to the pie crust and arrange upper half of the asparagus stalks on top of the mixture. Bake the quiche for 30 minutes or until golden brown on top. Slice, serve, and enjoy!


To make this recipe short, you may use market bought pie crust or prepare the pie base yourself as per your preference. Do not over knead the dough for pie crust. Maintain the baking temperature and you might need to keep a watch on the pie in the final minutes of baking.

Nutritional information (per serving): 194 Calories, 12.1g Total fat (7g Saturated fat, 0.8g Polyunsaturated fat, 3.6g Monounsaturated fat), 84.2mg Cholesterol, 350.1mg Sodium, 130.7mg Potassium, 14.2g Total carbohydrates (0.9g Dietary fiber, 1.3g Sugars), 7.3g Protein