Asparagus Quiche
My asparagus quiche is one of those recipes I wait all year to make. It’s creamy, cheesy, and those bright green asparagus pieces make every slice feel fresh and so good. It’s simple, it’s pretty, and I love making it for a spring brunch!
Why This Quiche Deserves a Spot on Your Table
Made for Mother’s Day: This is how you make Mom feel special. It’s pretty, seasonal, and pairs perfectly with a simple fruit salad.
Asparagus in its prime: When it’s in season, it’s tender, fresh, and adds the best flavor and color to every bite.
Creamy, cheesy, and so good! Soft, rich, and packed with flavor in every slice. You’ll love the tender asparagus with the eggy, cheesy custard.
A Reader’s Review
This is delicious! I’ve made it 3 times since I found it and love it more with each iteration. I’ve also shared it so other people can share the love. Yum.
Asparagus Quiche Ingredients
Pie Crust: You can use a homemade or store-bought crust.
Eggs: If you use eggs at room temperature, they will blend nicely with the other ingredients.
Heavy Cream: Any percent works, but you will get the best results with higher fat content.
Asparagus: Trim and cut the asparagus spears into 1/2-inch pieces.
Gruyere Cheese: Shred this up! If you don’t have gruyere cheese, any cheese will work.
How to Make Asparagus Quiche
This asparagus quiche is as delicious as it is gorgeous! It has a perfectly flaky texture and insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
Prep Pie Crust: Preheat the oven to 375℉, then make your homemade pie crust or line a pie dish with a store-bought pie crust.
Cook Asparagus: In a large skillet, add 3 tablespoons of water and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until bright green and crisp-tender. Drain the water and cool for a few minutes before placing it in the bottom of the prepared pie crust.
Add Cheese: Once cooled, place it in the bottom of the prepared pie crust, then top with 1 cup of shredded gruyère.
Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
Bake: Pour the egg mixture into the pie crust and top with the remaining 1/4 cup of shredded cheese. Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or aluminum foil wrapped around the edge. Let the finished quiche sit for 15 minutes before slicing.
Must Have Tools For This Recipe
Pie Dish: The ideal size for the perfect, savory, eggy, cheesy quiche.
Whisk: The best way to make sure your filling is mixed well.
Pie Shield: Prevent burning if your crust starts to brown too early.