Some of my favorite weekend mornings start with the soft hum of the oven and a simple plan to turn spring vegetables into something a little theatrical, like an Asparagus Quiche that brightens the table and stretches across breakfast, lunch, or a casual dinner with friends.
Why You’ll Love It
This quiche is the kind of recipe you make when you want to look put together without fuss, the kind that travels well to potlucks and keeps for days in the fridge, and it’s perfect for anyone who loves a creamy egg custard and the clean snap of asparagus. I bake it in the late spring when asparagus is at its best, and it’s always the first thing people reach for when it comes out of the oven.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 9 inch pie crust, store bought or homemade (blind baked)
- 1 pound asparagus, trimmed and cut into 1 inch pieces, reserve 4 spears for garnish
- 1 tablespoon olive oil or butter
- 1 small shallot, finely chopped (about 2 tablespoons)
- 4 large eggs
- 1 1/4 cups heavy cream or 1 cup heavy cream plus 1/4 cup whole milk
- 1 cup grated Gruyere or Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- Small sprig of fresh thyme for garnish
Instructions
- Preheat the oven to 375°F and fit the pie crust into a 9 inch tart pan, trim and flute the edges, then blind bake with parchment and pie weights for 12 minutes until just set, remove weights and bake 3 more minutes, let cool slightly.
- While the crust bakes, blanch the asparagus pieces in boiling salted water for 1 minute, shock in ice water, drain and pat dry, keep four whole spears aside for the top.
- In a small skillet heat the olive oil or butter over medium, sauté the shallot until soft and translucent, about 2 minutes; add the asparagus pieces and toss briefly to warm, then remove from heat.
- In a mixing bowl whisk together eggs, heavy cream, Dijon, salt, pepper, and nutmeg until smooth. Stir in the grated Gruyere and half the Parmesan. Fold in the sautéed asparagus pieces.
- Arrange the asparagus quiche filling in the parbaked crust, smooth the top, and arrange the reserved whole asparagus spears across the surface in a single layer, sprinkle the remaining Parmesan over the top.
- Bake at 375°F until the custard is set but still slightly wobbly in the center, about 35 to 40 minutes, rotate the pan halfway through for even browning.
- Remove from oven and let rest on a wire rack for 15 to 20 minutes before slicing, garnish each slice with a small thyme leaf.
Recipe Variations
- Lemon Thyme Asparagus Quiche Swap Gruyere for ricotta mixed with lemon zest and add extra thyme for a brighter, softer custard.
- Ham and Asparagus Add 1 cup diced cooked ham for a heartier, protein-rich version that makes a great brunch centerpiece.
- Goat Cheese and Chive Use crumbled goat cheese instead of Gruyere and fold in fresh chives for tang and a creamy tangy contrast.
- Gluten Free Crust Use a store bought or homemade gluten free tart crust and blind bake as directed for a GF friendly quiche.
Make Ahead: You can blind bake the crust a day ahead and store it wrapped at room temperature, blanch and chop the asparagus and keep it refrigerated for 24 hours, and whisk the egg and cream mixture briefly but hold off mixing with cheese until just before baking; fully baked quiche keeps well in the refrigerator for up to 3 days and reheats gently in a 325°F oven.
Frequently Asked Questions
Can I use frozen asparagus for this quiche
Yes you can use frozen asparagus if thawed and well drained, but fresh blanched asparagus gives a firmer texture and brighter color
Can I make this quiche dairy free
To make it dairy free choose a dairy free crust, use a plant based cream alternative that behaves well in baking and a dairy free cheese substitute, but texture will be slightly different
How do I know when the quiche is fully cooked
The edges should be set and golden and the center should have a gentle wobble when you nudge the pan, it will continue to set as it cools
Asparagus Quiche
This quiche is the kind of recipe you make when you want to look put together without fuss, the kind that travels well to potlucks and keeps for days in the fridge, and it’s perfect for anyone who loves a creamy egg custard and the clean snap of asparagus. I bake it in the late spring when asparagus is at its best, and it’s always the first thing people reach for when it comes out of the oven.
Ingredients
- 1 9 inch pie crust, store bought or homemade (blind baked)
- 1 pound asparagus, trimmed and cut into 1 inch pieces, reserve 4 spears for garnish
- 1 tablespoon olive oil or butter
- 1 small shallot, finely chopped (about 2 tablespoons)
- 4 large eggs
- 1 1/4 cups heavy cream or 1 cup heavy cream plus 1/4 cup whole milk
- 1 cup grated Gruyere or Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- Small sprig of fresh thyme for garnish
Instructions
- Preheat the oven to 375°F and fit the pie crust into a 9 inch tart pan, trim and flute the edges, then blind bake with parchment and pie weights for 12 minutes until just set, remove weights and bake 3 more minutes, let cool slightly.
- While the crust bakes, blanch the asparagus pieces in boiling salted water for 1 minute, shock in ice water, drain and pat dry, keep four whole spears aside for the top.
- In a small skillet heat the olive oil or butter over medium, sauté the shallot until soft and translucent, about 2 minutes; add the asparagus pieces and toss briefly to warm, then remove from heat.
- In a mixing bowl whisk together eggs, heavy cream, Dijon, salt, pepper, and nutmeg until smooth. Stir in the grated Gruyere and half the Parmesan. Fold in the sautéed asparagus pieces.
- Arrange the asparagus quiche filling in the parbaked crust, smooth the top, and arrange the reserved whole asparagus spears across the surface in a single layer, sprinkle the remaining Parmesan over the top.
- Bake at 375°F until the custard is set but still slightly wobbly in the center, about 35 to 40 minutes, rotate the pan halfway through for even browning.
- Remove from oven and let rest on a wire rack for 15 to 20 minutes before slicing, garnish each slice with a small thyme leaf.
Conclusion
This asparagus quiche is one of those reliably lovely dishes that looks elevated but is genuinely straightforward to assemble, the green of the asparagus gives a seasonal lift while the creamy custard comforts, and once you have the basics down you can riff on cheese, herbs, or add-ins to make it your own. Trust the simple steps, keep an eye on the bake, and enjoy how a single tart can carry a whole meal from morning to evening.
