Asparagus Quiche Recipe

Introduction

This asparagus quiche is a delightful combination of tender asparagus and creamy custard baked in a flaky pie crust. Perfect for brunch or a light dinner, it’s both elegant and easy to make. The Gruyere cheese adds a rich, nutty flavor that complements the fresh asparagus beautifully.

Ingredients

• 1 Pre-Made Pie Crust (homemade or store-bought)
• 4 large Eggs
• 2 cups Heavy Cream (best results with higher fat)
• 1 lb Asparagus (trimmed and cut into 1/2-inch pieces)
• 1 1/4 cups Gruyere cheese, shredded, divided (any cheese works)
• 1 tsp Onion Powder
• 1/2 tsp Salt
• 1/2 tsp Pepper

Instructions

1. Step 1: Preheat the oven to 375℉.
2. Step 2: Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
3. Step 3: In a large skillet, add 3 tablespoons of water and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. Drain the water and allow the asparagus to cool for a few minutes.
4. Step 4: Place the cooled asparagus evenly in the bottom of the prepared pie crust, then sprinkle with 1 cup of shredded Gruyere cheese.
5. Step 5: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper until fully combined.
6. Step 6: Pour the egg mixture over the asparagus and cheese in the pie crust. Sprinkle the remaining 1/4 cup shredded Gruyere cheese on top.
7. Step 7: Bake the quiche for 45 minutes, or until the center is set and a knife inserted near the center comes out clean. If the crust edges start to brown too much, cover them with a pie shield or foil to prevent burning.
8. Step 8: Let the quiche sit for 15 minutes before slicing and serving to allow it to set fully.

Tips & Variations

• Use a mix of cheeses like Swiss, cheddar, or mozzarella if you want a different flavor profile.
• For extra flavor, add sautéed onions or garlic with the asparagus.
• Gluten-free pie crusts work well if you prefer a gluten-free option.
• Make sure not to overcook the asparagus in the skillet; it should be crisp-tender, as it will cook more in the oven.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven until warm. You can also freeze baked quiche wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen asparagus?

Fresh asparagus is best for this recipe, as it holds its texture well. If using frozen, thaw and drain thoroughly before cooking to avoid excess moisture in the quiche.

Can I make this quiche ahead of time?

Yes, you can assemble the quiche the day before and keep it refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Asparagus Quiche Recipe

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4.9 from 95 reviews

This Asparagus Quiche is a delicious savory pie featuring tender, crisp-tender asparagus, creamy egg custard, and melted Gruyere cheese all nestled in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this recipe combines simple ingredients and straightforward techniques to create an elegant dish that’s both comforting and impressive.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 Pre-Made Pie Crust (homemade or store-bought)

Filling

• 4 large Eggs
• 2 cups Heavy Cream (best results with higher fat)
• 1 lb Asparagus, trimmed and cut into 1/2-inch pieces
• 1 1/4 cups Gruyere cheese, shredded, divided (can substitute with any cheese)
• 1 tsp Onion Powder
• 1/2 tsp Salt
• 1/2 tsp Pepper

Instructions

1. Preheat Oven: Preheat the oven to 375℉ to ensure it reaches the perfect baking temperature while you prepare the quiche.
2. Prepare Pie Crust: Line a pie dish with the pre-made pie crust or prepare your homemade crust according to recipe instructions, ensuring an even layer and slight edge for shaping.
3. Cook Asparagus: In a large skillet, add 3 tablespoons of water and the cut asparagus. Cover and cook over medium heat for 5-7 minutes until the asparagus turns bright green and becomes crisp-tender. Drain any remaining water and allow the asparagus to cool slightly.
4. Assemble Base Layer: Place the slightly cooled asparagus evenly in the bottom of the prepared pie crust. Sprinkle 1 cup of shredded Gruyere cheese over the asparagus to add a rich, melty layer.
5. Mix Custard: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper until fully combined and smooth, creating the savory custard base of the quiche.
6. Fill Pie Crust: Pour the egg and cream mixture into the pie crust over the asparagus and cheese. Then top with the remaining 1/4 cup shredded Gruyere cheese to create a golden, flavorful crust on top.
7. Bake: Place the quiche in the oven and bake for 45 minutes, or until the center is set and the top is lightly browned. If the crust edges begin to brown too quickly, protect them with a pie shield or aluminum foil.
8. Rest and Serve: Remove the quiche from the oven and let it sit for 15 minutes before slicing, allowing the custard to settle for clean cuts and enhanced flavors.

Notes

• Using higher-fat heavy cream will yield a richer, creamier quiche.
• Gruyere cheese gives a nice nutty flavor, but you can substitute with Swiss, cheddar, or your favorite melty cheese.
• Be careful not to overcook the asparagus during the sauté step; you want it crisp-tender to maintain texture.
• If using a store-bought crust, consider prebaking it slightly for a crisper base, especially if it seems doughy.
• Use a pie shield or foil to prevent the crust edges from burning during baking.

Keywords: asparagus quiche, savory pie, brunch recipe, vegetarian quiche, Gruyere quiche, easy quiche recipe, spring vegetable quiche