This delicious Asparagus Quiche features fresh spring vegetables and plenty of cheese inside a flaky buttery crust. Homemade quiche is so simple to prepare and bake and even easier to store and reheat for breakfast or brunch.
There are many ways to make quiche, and I am so excited to share my perfect asparagus quiche recipe with you! It is a wonderfully creamy savory egg custard that is perfectly seasoned and filled with two types of cheeses and tender asparagus tips.
Quiche is often enjoyed for breakfast or brunch, but you will also enjoy it as a light lunch or dinner, paired with a simple salad.
Asparagus Quiche is a perfect spring recipe, and one I make often for Easter and Mother’s Day. Asparagus is at its best during the spring growing season, so I try to cook with it often when I can find it fresh.
Do you love asparagus too? Aside from adding asparagus to this creamy quiche, I also enjoy baking a simple and flaky asparagus tart and cooking asparagus in my air fryer.
Quiche with Asparagus
- The best flaky crust – Use my recipe for All Butter Pie Crust – it’s perfect for all types of sweet and savory pies. If you’re short on time, you can also make this recipe with store-bought refrigerated pie dough.
- Extra Cheese – A blend of mozzarella and Gruyere cheeses complement the fresh flavor of asparagus perfectly.
- Easy to Make Ahead – Quiche stores well and can also be enjoyed at room temperature. This means that you can make it ahead of time and it’s perfect for parties and potlucks.
Looking for something a little bit different? Try my mini quiche bites! They’re the perfect hand-held appetizer. For a low-carb option, see my crustless quiche recipe!
Key Ingredients
The best quiche recipes use simple, fresh ingredients. Here’s what you need to make the most delicious and creamy asparagus quiche:
- Pie Crust: Use my all butter pie crust recipe if you want a flaky, easy to make crust for your quiche. This recipe will also work with your favorite pie crust recipe or refrigerated pie crust dough.
- Eggs: Use fresh, large eggs for this recipe. Eggs are the main ingredient, so it’s important that they are delicious.
- Milk and Cream: A combination of heavy cream and milk gives our asparagus quiche a heavenly creamy texture.
- Cheese: Mozzarella and Gruyere are my favorite cheeses to add to quiche. With both you get the perfect balance of flavor and meltiness.
- Garlic and Onion: To add rich, savory flavor to the eggs.
- Seasonings: Asparagus quiche is very simply seasoned with salt, pepper, and a bit of nutmeg for warmth.
- Asparagus: Use just the tips of the asparagus spears so that there are no hard to chew pieces. Wash them and trim into 1-inch pieces.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Asparagus Quiche
- Prepare the Pie Crust: Roll out your homemade pie crust and gently place it into a 9-inch pie dish. Trim away any excess dough from the edges, then crimp them.
- Pre-Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper, prick the bottom of the crust with a fork to allow steam to escape, and bake for another 5 minutes, or until the crust is lightly golden brown. Remove the par-baked crust from the oven and set it aside while you make the quiche filling.
- Saute Onions and Asparagus: In a skillet, heat olive oil over medium heat. Add the chopped onion and saute until soft. Then add the asparagus pieces and cook for 2 minutes or until they are just tender.
- Add Garlic: Add the minced garlic to the pan with the asparagus and cook for just 1 minute, or until fragrant. Remove the pan from the heat so that the mixture will cool slightly.
- Make the Egg Filling: In a large bowl, whisk together the eggs, milk, and heavy cream. Season with salt, pepper, and nutmeg.
- Fill the Pie: To the baked pie crust, add half of the asparagus mixture, followed by all of the cheese. Gently pour the egg filling over the cheese and veggies, then top with the remaining asparagus.
- Bake: Bake in a preheated 350°F (180°C) oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. You can also check for doneness with a thermometer – the internal temperature should be between 165 and 185°F.
- Cool: Allow to cool for a few minutes before slicing and serving.
Recipe Tips
- For a flaky pie crust: Keep the dough cold until you’re ready to bake with it. The cold butter in the dough will expand and create steam, which makes the dough flaky.
- Instead of asparagus: Make this quiche with broccoli, bell peppers, or mushrooms. You can also add in chopped tomatoes, spinach, or cooked meat such as ham or bacon.
- Make it ahead of time: Prepare the crust and the filling, but store them separately in the fridge overnight. Bake according to the directions the next morning.
Storing Tips
Store in the refrigerator: After baking, asparagus quiche can be stored in an airtight container in the fridge for up to 5 days.
Store in the freezer: For longer storage, keep the cooked quiche in the freezer for up to 3 months.
To reheat: Allow to thaw if frozen, and bake at 300°F/150°C for 20-30 minutes, or until warm.
What To Serve With Quiche
Make this veggie quiche part of a delicious brunch spread with some of these tasty morning dishes:
Recipe FAQs
Is quiche better warm or cold?
I prefer to enjoy quiche when it’s hot from the oven, but it’s oven enjoyed at room temperature. You can eat cold quiche, but it will be tastier if you reheat it first.
How can I make gluten free quiche?
Simply replace the pie crust with your favorite recipe for gluten-free pie crust, or buy a premade GF pastry crust. The quiche filling is already gluten-free.
Do I have to pre-bake quiche crust?
If you don’t bake the crust first, it will not be able to cook underneath the wet filling. It takes a few extra minutes, but please don’t skip this step!
Asparagus Quiche will be the perfect entre for your next breakfast or brunch party! Be sure to save this recipe so you have it at the peak of fresh asparagus season this spring.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Asparagus Quiche
Equipment
- Rolling Pin
- Parchment paper
Ingredients
- 1 pie crust
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 12 ounces asparagus tips trimmed and cut into 1-inch pieces
- 2 cloves garlic minced
- 4 large eggs
- ½ cup milk
- ½ cup heavy cream
- ½ cup shredded mozzarella
- ½ cup shredded gruyere cheese
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C), or 180C if using a fan oven.
For the Crust:
- Roll out your homemade crust and gently place it into a 9-inch pie dish. Trim any excess dough from the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for about 10 minutes. Remove the weights and parchment paper, prick the bottom of the crust with a fork to allow steam to escape, and bake for another 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.
Prepare the Filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
- Add the asparagus pieces and cook until they are just tender, about 2 minutes. Add the minced garlic and cook for another minute. Remove from heat.
- In a large bowl, whisk together the eggs, milk, and heavy cream. Season with salt, pepper, and nutmeg.
Assemble and Bake:
- To the baked pie crust, add half of the asparagus mixture, followed by all the cheese.
- Pour the filling into the crust, then top with the remaining asparagus.
- Bake in the preheated oven at 350°F (180°C), or 160°C if using a fan oven, for 35-40 minutes, or until the quiche is set and the top is lightly golden (or internal temperature is between 165 and 185°F. Let it cool for a few minutes before slicing.
Notes:
- For a flaky pie crust: Keep the dough cold until you’re ready to bake with it. The cold butter in the dough will expand and create steam, which makes the dough flaky.
- Instead of asparagus: Make this quiche with broccoli, bell peppers, or mushrooms. You can also add in chopped tomatoes, spinach, or cooked meat such as ham or bacon.
- Make it ahead of time: Prepare the crust and the filling, but store them separately in the fridge overnight. Bake according to the directions the next morning.
- To Store: After baking and cooling, asparagus quiche can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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