This Asparagus Quiche recipe is not only a perfect lunch or brunch idea, but it is also great for a dinner too! Try serving this with a fresh salad for a delicious meal.
Made with fresh tomatoes and asparagus and cheese, this comes together nicely and looks pretty too! If you are wondering how to cook asparagus for quiche, this all cooks together in the oven for a beautiful casserole.
Why This Recipe
This vegetable-filled quiche a rich and flaky butter crust and a delicious filling. It is packed full of fresh asparagus, tomatoes, chives, and cheese.
This recipe includes instructions for a butter crust that results in a quiche that is both flaky and crisp without being soggy So simple to make too!
It looks complicated, but it is actually a fast and easy dish that can be a great side option or as a meal, all in itself. It’s also really nice for teas and garden parties too.
Ingredients for Asparagus Quiche
You will need a few basic ingredients to make this quiche.
Pie Crust – I am including a recipe for pie crust here, but you can use a refrigerated or frozen pie crust to save time.
Eggs – the cornerstone of every quiche.
Green Onion or Chives –
Asparagus – You will need about 12-14 stalks of fresh asparagus
Tomatoes – I love using cherry tomatoes
milk & heavy cream – I use a bit of both for this recipe. Trust me! Alternatively, you can use ¾ cup half and half cream to substitute for the milk and heavy cream.
Cheese– I use Gruyere cheese for this recipe.
How to Make Asparagus Quiche
Once the crust is ready the steps are easy.
- Add the cheese to the crust.
- Add the tomatoes.
- Add the asparagus, cutting as needed to fit.
- Fill with the egg and cream mixture and bake.
The result is a lovely quiche!
Can Asparagus Quiche be frozen?
Yes, a fully cooked Asparagus quiche can be frozen.
What goes with Asparagus Quiche?
I love serving quiche with a salad or soup. You can also serve it with a sweet muffin for brunch or breakfast.
Cooking Tools and Untensils Needed:
- Pastry cutter, or food processor to make the pastry.
- 9” pie pan. If using a disposable aluminum pie dish, make sure it is double layered.
- Cookie sheet to place underneath the pie dish during baking to catch any drippings.
- Parchment paper to line the inside of the pie crust for baking.
- Pie weights, dry beans, or dry rice to blind bake the crust.
- Aluminum foil to tent edges of the crust so they don’t overcook.
- 1 ¼ cups all flour
- 1 tbsp apple cider vinegar
- 1 cup very cold butter, cut in ½” cubes
- 1 cup ice water with ice cubes
- ½ tsp sea salt
1. In a large bowl, oour the vinegar into the ice water, stir and set aside.
2. Sift flour into a large bowl.
3. Add salt and stir well. Using a pastry cutter, cut the butter into the flour until the texture resembles peas and breadcrumbs ( or you can pulse about 8 times in a food processor).
4. Sprinkle a few tablespoons of the cold vinegar water into the flour and butter mixture. Stir to incorporate.
5. Keep adding the liquid q tablespoon qt a time until the mixture starts to form large lumps. Note: you will need about half of the liquid.
6. Form the dough into a ball by pressing it together. Flatten it into a circle to fit the pan and fold in half. Flatten again and fold in half again. Shape back into a circle, wrap in plastic wrap and refrigerate for at least one hour.
7. Preheat oven to 375°F (190°C).
8. Flour your work surface. Roll out the crust to ⅛” thick. Place your pie plate upside down over the rolled out dough to be sure that it is large enough. There should be about an extra 1” of dough all around the edge of the pie dish.
9. Tuck the edges of the crust underneath the pastry and crimp the edges with your fingers or by pressing down with a fork.
10. Line the inside of the crust with a piece of parchment paper, leaving enough overhang on the edges to easily lift it out later. Fill the inside with pie weights, dry beans, or dry rice. Place the pie dish onto a larger cookie sheet to catch any butter that may leak out of the pie dish.
11. Bake the crust for 15 minutes, take out the parchment paper with the weights and bake for another 7 minutes.
Do not break the butter into too small pieces. You want there to be larger pea-sized pieces to create more layers. These pieces of butter will create delicious crispy thin “pockets” once the crust is baked.
Add water just until the dough comes together. Don’t make it too wet.
Folding the dough at the end quickly is what will ensure you get lots of flaky layers.
Do not overwork the dough. The less you handle it with your hands the better. You do not want to develop gluten and the heat from your hands will
Chilling the dough is important to get lots of flaky layers and to prevent shrinkage during baking. The dough needs to rest and the butter needs to re-solidify.
Blind baking is key to not get a soggy crust. It will cook the bottom of the crust before adding the filling and baking again. Keep an eye on the crust’s edges and tent with foil so that it does not burn.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 275Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 329mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 2g
- 1 pie crust
- 4 large eggs
- ½ cup whole milk
- ¼ cup heavy or whipping cream (alternatively, sub the milk and heavy cream with ¾ cup half and half cream)
- Salt and pepper to taste
- ½ bunch of chopped chives or green onion (2 tbsp chopped)
- ½ bunch of asparagus (about 12 stalks)
- 1 cup chopped cherry tomatoes
- ½ cup shredded gruyere cheese
1. Preaheat the oen to 350° F.
2. Break the eggs in a large bowl and whisk until smooth.
3. Add the milk, cream, salt and pepper (to taste), and chives.
4. Whisk until smooth again. Set aside.
5. In the pie crust, sprinkle the Greyuere cheese in an even layer at the bottom.
6. Add the tomatoes.
7. Arrange the asparagus on top of the tomatoes in an even layer, trimming the bottoms so that they fit into the pie dish.
8. Pour the egg filling over the vegetables in the pie crust.
9. Tent the edges of the crust loosely with some foil to prevent the crust from burning.
10. Bake the quiche in the oven for 45 minutes. Check the quiche at around 40 minutes. It should be set around the edges with the slightest jiggle in the middle.
11. Remove from the oven and let cool for at least 20 minutes before slicing and serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 114mgSodium: 246mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 8g
Note that these figures do not include the pie crust which is calculated separately above. Nutrition information will vary depending on the type of crust used.
Notes and Timesaving Tips
- Use whole milk and cream, or substitute the milk and cream with half and half.
- Use a thawed frozen pie crust or a refrigerated crust to make this recipe. You will need to prebake the crust prior to filling.
- Do not overbake the quiche: It is ready when it is set around the edges with the slightest jiggle in the middle.
- If the quiche cracks on top, it is overbaked. A little bit of cracking around the asparagus is normal.
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