Asparagus Quiche
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My asparagus quiche is one of those recipes I wait all year to make. It’s creamy, cheesy, and those bright green asparagus pieces make every slice feel fresh and so good. It’s simple, it’s pretty, and I love making it for a spring brunch!
Why This Quiche Deserves a Spot on Your Table
- Made for Mother’s Day: This is how you make Mom feel special. It’s pretty, seasonal, and pairs perfectly with a simple fruit salad.
- Asparagus in its prime: When it’s in season, it’s tender, fresh, and adds the best flavor and color to every bite.
- Creamy, cheesy, and so good! Soft, rich, and packed with flavor in every slice. You’ll love the tender asparagus with the eggy, cheesy custard.
A Reader’s Review
This is delicious! I’ve made it 3 times since I found it and love it more with each iteration. I’ve also shared it so other people can share the love. Yum.
Julie
Asparagus Quiche Ingredients
- Pie Crust: You can use a homemade or store-bought crust.
- Eggs: If you use eggs at room temperature, they will blend nicely with the other ingredients.
- Heavy Cream: Any percent works, but you will get the best results with higher fat content.
- Asparagus: Trim and cut the asparagus spears into 1/2-inch pieces.
- Gruyere Cheese: Shred this up! If you don’t have gruyere cheese, any cheese will work.
How to Make Asparagus Quiche
This asparagus quiche is as delicious as it is gorgeous! It has a perfectly flaky texture and insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
- Prep Pie Crust: Preheat the oven to 375℉, then make your homemade pie crust or line a pie dish with a store-bought pie crust.
- 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 bright green and crisp-tender. Drain the water and cool for a few minutes before placing it in the bottom of the prepared pie crust.
- Add Cheese: Once cooled, place it in the bottom of the prepared pie crust, then top with 1 cup of shredded gruyère.
- Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
- Bake: Pour the egg mixture into the pie crust and top with the remaining 1/4 cup of shredded cheese. Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or aluminum foil wrapped around the edge. Let the finished quiche sit for 15 minutes before slicing.
- Pie Dish: The ideal size for the perfect, savory, eggy, cheesy quiche.
- Whisk: The best way to make sure your filling is mixed well.
- Pie Shield: Prevent burning if your crust starts to brown too early.
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Preheat the oven to 375℉.
Prepare your pie crust according to recipe directions or line a pie dish with a store-bought crust.
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 it to cool for a few minutes before placing it in the bottom of the prepared pie crust.
Once asparagus is slightly cooled, place it in the bottom of the prepared pie crust, followed by 1 cup of shredded cheese.
In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
Pour the egg mixture into the pie crust and top with the remaining 1/4 cup shredded cheese.
Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Serving: 1sliceCalories: 577kcalCarbohydrates: 20gProtein: 18gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 244mgSodium: 577mgPotassium: 329mgFiber: 2gSugar: 4gVitamin A: 2180IUVitamin C: 5mgCalcium: 374mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Breakfast
1 hour 20 minutes
Breakfast
2 hours 20 minutes
