This Asparagus Quiche is the perfect recipe for asparagus and quiche lovers. Every bite is full of creamy eggs, sharp, gooey cheese, and well-seasoned asparagus. I pre-cook it with some shallots and garlic to ensure that it's tender and full of flavor before it even goes into the pie crust.
Recipe Essentials
- 🍽️ Course: Breakfast, brunch, or a light meal anytime of day
- ⏱️ Cooking Time: 55 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Savory, creamy, and buttery with tender asparagus and subtle notes of cheese and egg.
- 🍚 Best Served With: A light green salad, fresh fruit, or roasted potatoes for brunch or lunch.
- 🧊 Make Ahead?: Yes, it can be baked ahead and refrigerated for up to 3 days or frozen and reheated when ready to serve.
Summarize and Save This Content On
What I love about this asparagus quiche recipe is that it feels fancy without taking hours of hands-on work. You can serve it at a brunch gathering, for Sunday breakfast, or keep it in the fridge as a nutritious option throughout the week.
If you are looking for more savory quiches, you should try this salmon quiche or easy crustless quiche next.
Why You'll Love This Recipe
- It's a unique recipe: I love that this isn't a recipe you would typically think of, but the flavors are an incredible match!
- It's very flavorful: There's so much flavor in every bite! From the cheese to the generously seasoned asparagus, you can't go wrong.
- It's easy to prepare: It's pretty simple to put together, too. Prepare it ahead for brunch or as a fun dinner.
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Ingredients
Below you'll find the key components of this asparagus and cheese quiche. They are easy to find ingredients, too.
- Pie crust: You can use a store-bought pie crust or make a homemade one. I love this 3-ingredient pie crust for savory and sweet recipes!
- Cheese: The combination of cheddar, gouda, and gruyere gives depth, sharpness, and a subtle nuttiness to complement the eggs and asparagus.
- Eggs: This is the most important component for quiche. Add them from the fridge or set them out to room temperature; either works. I do recommend large eggs (add 1-2 if you use medium or use 1-2 less for extra large).
- Asparagus: Remove the bottom ½ of each stalk so they aren't tough. I cut the remaining piece in half so they fit into the pie crust perfectly.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add mushrooms: Stir some sauteed sliced mushrooms into the filling for a more nutritious and earthy flavor.
- Add meat: You can add crumbled crispy bacon, cooked and crumbled breakfast sausage, or diced ham to this quiche with asparagus for texture and savoriness.
- Lemon pesto: Brighten up the quiche with some lemon juice and a little pesto.
How to Make Asparagus Quiche
The steps in this recipe for asparagus quiche are simple and easy to follow. Start by preheating your oven to 425 degrees F for the crust.
Step 1: Prep the crust. Shape the pie crust to your pie plate and use a fork to poke holes all over the bottom of the pie crust.
Step 2: Blind bake it. Add a piece of parchment on top and then fill the crust with rice (or pie weights) and pop the crust in the oven until it's golden brown. Remove from the oven and reduce the temperature to 375° F.
Step 3: Make the egg mixture. Combine the eggs, milk, cream, salt, and pepper in a mixing bowl and whisk until well combined.
Step 4: Sauté the asparagus. Cook the asparagus, shallots, and garlic in a skillet for 3 minutes and sprinkle with salt and pepper.
Step 5: Add cheese to the crust. Add a layer of about a cup of shredded cheese to the bottom of the crust.
Step 6: Add asparagus. Add the asparagus mixture on top of the cheese.
Step 7: Pour the egg mixture. Add the egg mixture to the crust and top it with the remaining shredded cheese.
Step 8: Bake and garnish. Place your asparagus quiche into the oven and bake it for 35-40 minutes. Enjoy warm with a grinch cocktail to make it festive for the holidays!
Recipe Tips
- Use freshly shredded cheese: I recommend shredding the cheese fresh instead of using packaged cheese because the powder added to keep the shreds from sticking prevents the cheese from melting evenly.
- Cover crust edges if needed: Since you're technically baking the crust twice, feel free to cover the edges with foil to keep them from overbrowning or burning.
- Rest it before slicing: Allow the asparagus quiche a few minutes to rest after it bakes. This ensures it is fully set before you slice it, resulting in cleaner slices.
- Storing: Tightly cover the leftovers with plastic wrap or transfer them to an airtight container and keep them in the refrigerator for 3-4 days. Freeze the quiche for up to 4 months.
Another recipe similar to asparagus pie that I recommend is this corn pie.
Check out my lemon garlic asparagus if you enjoy recipes like this with asparagus.
Serving Suggestions
- Some lovely savory breakfast pairings, like sweet glazed bacon and sausage gravy breakfast bombs, go great with a slice of asparagus quiche.
- Add a drizzle of creamy jalapeno sauce for a hint of spice!
- Enjoy a hot cup of coffee or a spiked dalgona coffee for an adult version.
- Make something sweet, like a strawberry danish, to enjoy after the quiche.
Asparagus Quiche Recipe FAQs
The most likely cause of a runny filling is an undercooked quiche. To prevent, make sure the eggs are fully cooked. Shake the quiche to test. The egg mixture should only slightly jiggle in the middle, but shouldn't appear to be wet.
Don't skip the blind bake or adding the layer of cheese! These help to create a barrier so the crust remains crisp on the bottom.
Be careful not to overcook it! Sauté it just enough to get a little color, as it will finish cooking in the oven.
The oven is the best way to reheat asparagus quiche because it warms the filling evenly and keeps the crust from turning soggy. Preheat your oven to 325°F, place the quiche on a baking sheet, and cover it loosely with foil. Heat for 12-18 minutes, or until warmed through. Removing the foil for the last few minutes can help re-crisp the crust if needed.
More Delicious Asparagus Recipes
Do you like cooking asparagus? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Asparagus Quiche
Equipment
- Knife
- Saute pan
- 9" pie pan
Ingredients
- 1 9-inch pie crust
- 2 cups shredded cheddar Gouda, and Gruyère cheese
- 8 eggs
- ½ cup milk
- ¼ cup heavy cream
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 40 stalks asparagus discard ⅓ of the bottom of the asparagus, and cut the remainder in half
- 3 garlic cloves minced
- 1 shallot finely chopped
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425° F. Set the pie crust out for 10 minutes.
- To a pie dish, add the pie crust. Use a fork to prick the bottom of the pie crust. The edges will naturally start to form a ripple effect. Use your fingers to push out and push in to create the wave.
- Place parchment paper on top. Place dried rice onto the parchment paper. Cook for 15-17 minutes, or until the edges are lightly browned.
- Remove the pie crust from the oven. Gently raise the parchment paper-filled rice out of the crust. You can use the rice again for the same purpose.
- Turn the oven down to 375° F
- Top the crust with 1 cup of the cheese. Set aside.
- To a bowl, add the eggs, milk, heavy cream, salt, and pepper. Mix until combined. Set aside.
- Add the avocado oil to a skillet over medium heat.
- Break the ends of the asparagus off. You will discard one-third of the asparagus. Cut the remaining.
- Once hot, after 2-3 minutes, add the asparagus, garlic, and shallots. Cook for 3 minutes. Season with a pinch of salt and pepper. Transfer the asparagus mixture to your pie crust.
- Transfer the egg mixture to the pie crust. Don't overfill. Discard any extra egg mixture. Top with the remaining cheese.
- Place aluminum foil around the edges to prevent the crust from browning too much.
- Bake for 35-40 minutes, or until the center no longer jiggles when the pan is shaken. You can also peek inside with a knife to see if the center is solid.
- Let it stand for 10-15 minutes. Top with fresh parsley.
Notes
- Don't overcook the asparagus, or it will be mushy and stringy after baking.
- Blind baking the crust is a crucial step to ensure it bakes through and doesn't become soggy.
- Allow your asparagus quiche to rest for about 10-15 minutes before slicing it so you can get clean slices.
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