Asparagus Quiche

This Asparagus Quiche is a creative take on a classic breakfast quiche. The pie crust is filled with a cheesy and egg mixture and plenty of tender asparagus.

Prep Time10

Cook Time55

Resting Time10

Total Time1 15

Servings:

Calories: 347kcal

Author: Karin and Ken

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.

Nutrition