Rosemary Bacon Asparagus Quiche Recipe

Quiche Recipe

Real Men Don't Eat Quiche, by Bruce Feirstein, is a bestselling book satirizing stereotypes of masculinity. Who's to say a quiche can't be manly!? We would like to share with you a quiche recipe made of smoked bacon, rosemary, and asparagus that any real man wouldn't pass up. I say real men eat whatever they enjoy and if quiche seems too far outside your comfort zone of manliness then consider it an egg pie with essential ingredients!

But first, what's a quiche? Although quiche is now considered a classical French dish, it actually originated in Germany. It started in the medieval kingdom of Lothringen, under German rule, which the French later renamed Lorraine. The word ‘quiche’ is from the German word ‘kuchen’, meaning cake.

 The original quiche Lorraine was an open pie with a filling comprising an egg and cream custard with smoked bacon.

This quiche recipe features two of our favorite ingredients: dried rosemary and freeze dried shallots.

Rosemary has regained a following in the food world. An essential herb that brings bold flavor to just about any dish. While fresh rosemary can be found at just about any grocery, dried rosemary can be stored for longer periods of time and can be easily added to any dish without the hassle of preparing and chopping fresh. The standard conversion of fresh herbs to dry herbs is 1/2 tsp. dried rosemary to 1 tbsp. fresh rosemary. Rosemary is a very intense herb that has a flavor reminiscent of pine trees with a slight citrus note.


Now what the heck are freeze dried shallots? A shallot is a small onion that is sweet and spicy in flavor but much milder than a traditional white onion. This variety of onion will not overpower your delicate dishes. Shallots are freeze dried at the peak of their season for ease of use and to be shelf stable. The average life of a fresh shallot is 2-3 weeks. A freeze dried shallot can be stored in the pantry for up to 6 months. Utilize the freeze dried shallot in soups, stocks, stews and just about any other recipe you can dream up.


Simple, hearty and delicious is the best way to describe this bacon rosemary asparagus quiche. What is more manly than smoked bacon and eggs?

Bacon Rosemary Asparagus Quiche Recipe

Yields 6 Individual Tarts


  • 4 eggs
  • 1 cup heavy cream
  • 6 slices bacon
  • 6 asparagus spears
  • ½ teaspoon dried rosemary
  • ½ teaspoon freeze dried shallots
  • 2 ounces goat cheese
  • Salt and pepper
  • 2 Refrigerator pie crusts


Preheat oven to 375 degrees. Spray the tart pans with pan spray. Form crust into 6 tart pans.

Place on a baking sheet and cook until light golden brown. Place bacon on a separate baking sheet and cook with the crust. Approximately 10 minutes. Remove from oven.

Place the eggs, heavy cream, dried rosemary, salt/ pepper and shallots into a food processor. Process for one minute until all ingredients are combined. Set aside.

Chop the bacon and asparagus spears into small pieces. Divide among the tart shells. Pour the egg mixture over the bacon and asparagus. Dot the egg mixture with goat cheese.

Bake for 18-20 minutes until the egg is set in the middle. Remove from the oven. Remove tarts from the pans and serve immediately.