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Easy Cheesy Asparagus Quiche

This easy to make cheesy asparagus quiche is loaded with tender asparagus, eggs and cheese in a flaky pie crust. It’s then oven baked until golden and is perfect for a brunch spread or a vegetarian weeknight meal! 

Asparagus quiche in the pie plate.


 

Quiche brings back fond memories of my time living in Canada where I would order it often with a salad for lunch. When I saw fresh asparagus start to be in stock again at the market, I just knew I wanted to make an easy asparagus quiche with it to welcome spring! 

Asparagus is quite popular here in Italy, I love to use it to make a tasty Sausage & Asparagus Rigatoni, a quick and easy Frittata, or roasted apspargus with some Parmesan cheese or why not use it to make an Asparagus pesto?

This dish is perfect for a brunch or meal prep it for a breakfast on busy mornings. From the flaky pie crust to the savory filling it is not only stunning with the pop of color from the asparagus, but just as equally delicious.

Pair this quiche with a simple green salad or for a larger spread make some cinnamon scones or an Italian breakfast cake.

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Quiche in the pan and two slices on white plates.

Why You Will Love This Recipe

  • Easy to make: With only a few simple staples, quiche is simple to put together making this recipe perfect for asparagus lovers!
  • Beautiful presentation: Quiche is stunning with the golden custardy eggs, flaky pie crust and vibrant vegetables! Serve to guests and they just might think you picked it up at the local bakery.
  • Meal prep friendly: The best part of this quiche recipe is that leftovers taste just as great! 
  • Versatile: This asparagus quiche is equally great for brunch, lunch or dinner! 

Ingredients Needed

Quiche is made with simple ingredients that you may already have on hand! Grab some fresh asparagus and a premade pie crust on your next grocery run, and whip up this recipe in no time. 

  • Asparagus: Fresh asparagus that has been trimmed and cut in 1/4 inch sized pieces. 
  • Eggs: Room temperature eggs will blend better with all the other ingredients. 
  • Gruyere cheese: Gruyere cheese pairs well with asparagus although any cheese works, including cheddar cheese, goat cheese or even a tangy feta.
  • Whole cream: Heavy cream, whole cream or half and half all work. The higher percent of fat in your cream, the creamier your quiche will turn out. 
  • Milk: 2% milk or whole milk is for best results. 
  • Salt: Enhances the taste.
  • Pepper: A sprinkle or two of black pepper adds wonderful flavor.
  • Butter: Adds rich taste and moisture to the crust. 
  • Pie crust: You can use a store bought pie crust found in the dessert aisle of the frozen food section at the grocer or use a homemade crust. 
Ingredients for the recipe.

Variations

  • Homemade pie crust: Skip the store bought crust and make your own savory pie crust or this Italian easy pie crust recipe.
  • Other cheese: Try feta cheese, mozzarella cheese, Swiss cheese or a combination of cheeses.
  • Bacon: Savory bacon that has been cooked and crumbled pairs really well with asparagus quiche. 
  • Seasonings: Add some onion powder or dry mustard for additional flavor. 

How to Make Asparagus Quiche

First, you will need to clean and prep your asparagus spears. Snap off the tough base of each asparagus spear then chop it into 1/4 inch pieces. Be sure to leave 4-5 spears whole for the top of the quiche. Boil or steam asparagus in a large skillet or pan over medium heat for approximately 10 minutes. Drain and set aside.

The steamed asparagus pieces in a pot.

In the prepared pie plate, place your pie dough then brush with melted butter, and spread the steamed asparagus on top.

Spreading the crust with butter and adding the asparagus pieces on top.

In a medium bowl, whisk together eggs, cream, milk and salt then stir in grated cheese.

Mixing the filling in a white bow.

Pour your egg mixture over the asparagus.

the egg mixture on the pie crust.

Place the whole spears on top of the mixture.

The whole spears on top of the mixture.

Bake until golden. The quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!

The baked quiche in the pan.

Expert Tips for the Best Quiche

After making this asparagus quiche for my family for years, I have picked up a few tips along the way! 

  • Don’t overfill: I recommend a 10 inch pie plate because your eggs will rise as the quiche bakes. If you overfill the pie tin, it will go over the edges and make your oven a mess!
  • Brown edges: If the edges of your quiche start to brown but the middle isn’t quite yet done, you can put foil around the outer edges of the crust so the middle can finish baking without burning the rest. 
  • Bake on the bottom rack of the oven: This allows it to get crisp and evenly browned.
  • How to check for doneness: Stick a knife in the middle of the quiche, if it comes out clean it’s ready to be removed from the oven. 
  • Extra quiche mixture? Make mini quiche ramekins or use it for scrambled eggs. 

How do you prevent quiche from getting soggy on the bottom?

Blind baking your pie crust a bit first can help prevent the crust from getting soggy. The crust becomes sturdier after baking and can aid in the overall texture of the baked quiche. 

The baked quiche in the pan.

How to blind bake a pie crust

Start by pre-heating the oven to 350F/180C, prick the bottom of the crust well with the tongs of a fork. Place a piece of parchment paper on top and fill with pie weights, or use dried beans, rice or even sugar, blind bake the crust for about 6-8 minutes then remove the paper and beans, let cool then continue with the recipe.

Sides Dishes to Pair with Asparagus Quiche

This quiche is simple enough for a weeknight meal yet elegant enough for Easter brunch! Adding a few sides can make it a well rounded meal. Fresh fruit salad or a garden salad are perfect for a light meal while bacon and oven roasted potatoes can make it a hearty meal. I often serve this Easter bread breakfast casserole when serving it for brunch.

Storing and Freezing Instructions

Quiche is great for meal prep and makes for some delicious leftovers!

Storing: Store in an airtight container in the refrigerator for up to 5 days.

Freeze: To freeze this quiche, after baking place it on a parchment lined baking sheet. Place in the freezer and once completely frozen wrap tightly in plastic wrap and store in a freezer safe container. It will keep for up to 3 months in the freezer.

Reheating: Place in the oven from frozen and reheat until warmed through. 

Two slices of quiche on white plates.

Asparagus Quiche FAQs

What is the best way to get a fluffy quiche?

Adding a rich dairy ingredient is the best way to achieve a fluffy quiche! Dairy such as whole cream or half and half produces the best fluffy egg results. 

Should I cook my vegetables before adding them to the quiche? 

Yes. Vegetables take longer to cook than your egg custard. For this asparagus quiche recipe,you will need to steam your asparagus pieces for 10 minutes. Other variations of quiche you might need to saute your vegetables first. 

Can I omit the pie crust? 

If you would like to make a crustless quiche for dietary purposes or to make this gluten-free, you can! Just be sure to coat your pie pan with cooking spray so your quiche does not stick to the pan. 

Can I use frozen asparagus for quiche?

Yes, you can use frozen asparagus for quiche. Just be sure to thaw and drain it before adding it to the prepared pie pastry.

Can I add other vegetables to my asparagus quiche?

Yes, you can add other vegetables to your quiche. Mushrooms, bell peppers, and onions are great additions or alternatives.

A slice of quiche on a white plate.

Asparagus quiche is a delicious dish that can be enjoyed any time of the day. It’s perfect whether you’re looking for a quick and easy breakfast, a light lunch, or a satisfying dinner. So next time you’re in the mood for something tasty I hope you give this recipe a try! Buon Appetito!

The baked quiche in the pan.

Easy Cheesy Asparagus Quiche

Rosemary Molloy
Easy Cheesy Asparagus Quiche is a delicious tasty Spring time recipe, perfect for lunch, dinner and even brunch, serve with a salad and Dinner is served.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 378 kcal

Ingredients
 
 

  • 1 pre-made unbaked pie crust
  • 15-20 asparagus stalks (depending if you use the whole stalks on top)
  • 4 large eggs (room temperature)
  • 1 cup + 1 tablespoon shredded gruyere cheese (128 grams total)
  • cups cream whole/heavy or whipping cream at least 30% fat content
  • ½ cup milk (2% or whole milk)
  • ¼ teaspoon salt
  • 1-2 dashes black pepper optional
  • 1 tablespoon butter (melted)

Instructions
 

  • Pre-heat oven to 350F (180C)

TO CLEAN THE ASPARAGUS

  • If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third of the spear, where the stem starts to turn tender. Keep only the tender part. Be sure to leave 4-5 spears whole for the top of the quiche, this is optional. Cut the spears into ¼ inch pieces, then boil or steam asparagus in a large skillet or pan over medium heat for approximately 10 minutes. Drain and set aside.
  • Cut the spears into ¼ inch pieces, then boil or steam asparagus in a large skillet or pan over medium heat for approximately 10 minutes. Drain and set aside. The whole pieces can be left raw.
  • In a 10 inch (26 cm) pie plate, place the pre made (or homemade) pie pastry evenly in the plate, trim any excess dough and crimp the edges, brush with the melted butter, and spread the steamed asparagus on top.
  • In a medium bowl, whisk together the eggs, cream, milk, salt and pepper stir in grated cheese.
  • Pour the egg mixture over the asparagus.
  • Bake for 15 minutes then turn oven down to 325F (160C) continue to bake for approximately 30 – 40 minutes. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!

Notes

For room temperature ingredients remove from the fridge 45-60 minutes before using.
If you prefer you can blind bake your pie crust a bit first this can help prevent the crust from getting soggy. The crust becomes sturdier after baking and can aid in the overall texture of the baked quiche.
Start by pre-heating the oven to 350F/180C, prick the bottom of the crust well with the tongs of a fork. Place a piece of parchment paper on top and fill with pie weights, or use dried beans, rice or even sugar, blind bake the crust for about 6-8 minutes then remove the paper and beans, let cool then continue with the recipe, spread with melted butter after blind baking.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze the quiche, after baking when it has completely cooled, place it on a parchment lined baking sheet. Place in the freezer and once completely frozen wrap tightly in plastic wrap and store in a freezer safe container. 
To re-heat it place it in the oven from frozen and reheat until warmed through. 

Nutrition

Calories: 378kcal | Carbohydrates: 13g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 166mg | Sodium: 282mg | Potassium: 174mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1210IU | Vitamin C: 1.8mg | Calcium: 236mg | Iron: 1.6mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from March 10, 2015.

9 Comments

  1. 4 stars
    Delicious, gentle flavor. I added a quarter of onion. I baked according to directions +10 minutes. Wish I’d let in for 10 more. I actually used a standard 10 inch dish. I ended up baking extra mixture in small casserole. It was delicious! Like a small soufflé!

  2. 5 stars
    I love quiche! This looks so good…asparagus is one of my favorite veggies. I’ve never used Gruyere cheese in my quiche…definitely making this. Friday is always pizza night at my house too… But I’m sure it’s not as good as yours, lol

  3. We love quiche too, when Zi tell the family, tonight Quiche they are all smiles!!! Must try this version:))))

  4. It sounds wonderful and I love asparagus. To tell you the truth I’d eat eggs every single day. Eggs to me make a complete meal. Frankly I think eggs have gotten a bad wrap and the eggs we bought in Italy were wonderful. They had such beautiful yolks — makes the eggs we by here look anemic. Grazie per la ricetta.

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