Bek’s Breakfast Banquet- 6/8

The quiche is an interesting dish that originated not in France but in Germany during the 16th century. The word for quiche originated as a derivative of the German word “kutchen” meaning cake. The peasants of France reinvented the dish with the limited ingredients they had on hand during the poor economic times that lead to the French Revolution. The Quiche didn’t make its way to American soil as a breakfast option until the 1950’s where its popularity as an easy meal option, which lasted in bakeries and cafes well into the present day.

Get ready to enjoy a new take on an ever-evolving dish with a healthy spring twist,

Asparagus Quiche with Bisquick Crust

© Joslyn Blair from

The original recipe I found was authored by Lauren Haslett, a contributor to from Novi, Michigan, who has a passion for cooking and baking.

PREP: 0:35


  • 1 1/2 c. Bisquick
  • 2 tbsp. all-purpose flour
  • 4 tbsp. unsalted butter, cold, cut into cubes
  • 2 tbsp. shortening (Crisco), cold, cut into cubes
  • 3-4 tbsp. ice water (as needed)
  • 4 whole eggs
  • 1 egg white
  • 1/4 c. (2 fluid ounces) heavy cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 tsp. nutmeg
  • 1/3 c. ricotta cheese
  • 1/3 c. grated Parmesan
  • 6-7 asparagus spears, rinsed, tough ends removed, and cut into thirds


  1. Combine Bisquick and flour in a large bowl. Cut in butter and shortening with a fork or pastry blender until the mixture begins to clump together.
  2. One tablespoon at a time, at the ice water, incorporating thoroughly between each tablespoon and using only enough to bring the dough together. Form dough into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes before baking.
  3. Preheat oven to 350 degrees F. Roll pie crust out into a circle and transfer to a 9-inch pie dish, pinching cracks or gaps together as needed and pressing it evenly into the pan.
  1. Whisk eggs and egg white together, then add the cream, salt, pepper, nutmeg, ricotta, and Parmesan and whisk to combine. Pour filling into crust, then gently place asparagus pieces in a circular formation around the top of the quiche.
  2. Cover the crust edges with aluminum foil and carefully transfer pie plate to oven. Bake about 30 minutes, then remove foil and bake another 5-10 minutes, until filling is set and crust is lightly browned. Let cool at least 15-20 minutes before slicing and serving.

For more healthy lifestyle tips, and good recipes don’t forget to follow:

Other Sources:

French Culture and History of Quiche