Due to supply issues, we are currently unable to offer our 200ml bottle size as of June 1st. They will continue to be sold in both store locations until supplies last. We apologize for any inconvenience and we hope to have this size available in the future.

Asparagus, Bacon and Feta Quiche with Olive Oil Infused Crust

Asparagus, Bacon and Feta Quiche with Olive Oil Infused Crust

There really isn’t any recipe more perfect for Sunday brunch than a savory quiche with a homemade crust. A store-bought crust could never stand up to a homemade one, and when you substitute butter or canola oil with an infused extra virgin olive oil, the results are amazing. We included bacon in this dish, so simply omit to make it vegetarian or substitute with turkey bacon for a different variation.


6 large eggs
1 cup milk
12-18 asparagus spears, ends snapped off
2 cups swiss chard or spinach, cut into strips
6 strips bacon, cut into 1 inch pieces
1 large tomato, cut into ½ inch thick slices horizontally
1 Tbsp. dijon mustard
1/2 tsp. Sardinian sea salt
3/4 tsp. freshly ground pepper
3/4 cup crumbled feta cheese
1 9-inch pie crust

Pie Crust:
1 cup and 2 Tbsp. white unbleached flour
1/3 cup Wild Mushroom and Sage Infused extra virgin olive oil (or any other infused or varietal olive oil)
1/2 tsp. Sardinian sea salt
2 Tbsp. ice water



For crust:

  1. Combine salt and flour. Add in olive oil slowly while stirring. When dough is nearly all mixed (you should still see dry flour), add ice water.
  2. Mix until dough begins to look marbled but do not over-mix. Form dough into ball.
  3. Sprinkle flour on flat surface and place dough in the center. After sprinkling more flour on top of the dough, begin to roll with a rolling pin. Add more flour as necessary to keep dough from sticking.
  4. When dough is rolled to even thickness and around 12” in diameter, sprinkle bottom of pie dish with flour. Carefully place crust into your pie dish and prick holes using a fork all around the bottom of the crust. Fold edges under and crimp or detail as you like. Place in refrigerator until ready to fill.

For quiche:

  1. Preheat oven to 375 degrees.
  2. In a large skillet over medium heat, brown bacon pieces, stirring every few minutes. Remove from skillet and set aside. Using bacon grease, add the whole asparagus spears and cook until asparagus spears are slightly browned. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, salt, pepper and dijon mustard.
  4. Remove pie crust from the refrigerator and evenly layer swiss chard, bacon and then tomato slices on the bottom.
  5. Carefully fill crust with egg mixture, evenly pouring to keep chard, bacon and tomato in place. Sprinkle feta cheese all over the top and lay asparagus spears with tips touching the edge of the pan and bottoms gathering in the center. Add additional 1-2 Tbsp. drizzle of olive oil.
  6. Bake quiche for 45 minutes or until quiche is set (does not move when wiggled) and slightly golden brown. Let quiche stand for 15 minutes before serving.