I’m so excited to share this Asparagus Quiche Recipe with you because it strikes the perfect balance between elegant and easy. I love how fresh asparagus pairs beautifully with the creamy, cheesy filling, making it ideal for a spring brunch or a light dinner. The flaky crust and savory custard really make this dish shine in any season.
When I first tried making this quiche, I was surprised at how versatile it is—you can dress it up or down depending on your mood and pantry. Plus, it’s a great way to sneak in some veggies without anyone even noticing! You’ll find that this Asparagus Quiche Recipe quickly becomes a go-to in your recipe box for gatherings or a cozy meal at home.
Why You’ll Love This Recipe
- Fresh and Flavorful: The asparagus adds a lovely, bright touch to a rich, creamy filling.
- Make-Ahead Friendly: You can prep it in advance and store leftovers easily without losing flavor.
- Customizable: Swap cheeses or add proteins to make it your own special dish.
- Impressively Simple: With straightforward steps, even beginner cooks can nail this quiche every time.
Ingredients You’ll Need
Each ingredient in this Asparagus Quiche Recipe plays a key role in building those layers of flavor and texture you’ll love. Be sure to grab fresh asparagus and good quality parmesan for the best results.
- All-purpose flour: Essential for the crust’s flakiness—use a good quality flour for best texture.
- Superfine sugar: Adding just a touch balances the savory flavors in the crust.
- Salt: Both in the crust and filling, salt brings out the depth of flavor.
- Butter: Use cold, unsalted butter to create that tender, flaky crust everyone loves.
- Iced cold water: Helps bring the dough together without melting the butter prematurely.
- Olive oil: Just a bit to sauté the asparagus without adding heaviness.
- Asparagus: Fresh and chopped into bite-sized pieces for tender, vibrant flavor.
- Eggs: They form the creamy custard base of the quiche—use large eggs for consistency.
- Milk: Adds moisture and lightness to the filling, balancing the cream.
- Heavy cream: For richness that makes the filling luxuriously smooth.
- Parmesan cheese: Freshly grated is key here—it melts beautifully and adds a nutty depth.
- Pepper: Adds just the right amount of subtle heat to the filling.
- Green onion: Thinly sliced for a mild, fresh onion flavor that complements the asparagus perfectly.
Variations
I love making this Asparagus Quiche Recipe my own by mixing in whatever I have on hand. You can easily switch it up to suit your taste or dietary needs, and it’s so forgiving!
- Add protein: I often toss in some cooked shredded chicken or diced ham to make it extra hearty—my family goes crazy for those versions.
- Mix up the veggies: Mushrooms, spinach, or sautéed potatoes work beautifully if you’re not an asparagus-only fan.
- Change your cheese: Cheddar, feta, or pepper jack can be swapped or combined with parmesan for a flavor twist.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter custard, perfect if you’re watching calories.
How to Make Asparagus Quiche Recipe
Step 1: Prepare the Perfect Flaky Crust
Start by pulsing the flour, sugar, and salt in your food processor, then add cold butter to get that crumbly texture. The trick I discovered is to drizzle iced water slowly—this prevents the dough from getting too sticky. Once it forms a disk, chill it in the fridge for at least 30 minutes; this step helps keep the crust tender and prevents shrinking during baking.
Step 2: Blind Bake for a Crispy Base
Roll out your chilled dough to about 12 inches and carefully press it into a 9-inch pie dish with the excess hanging over the sides. Here’s a little trick I use: press firmly to avoid air bubbles but don’t stretch the dough. Cover with parchment and pie weights or dry rice to keep the crust from puffing up, then bake at 325°F until golden. Removing the weights halfway through lets the bottom crisp up nicely, which is key for that perfect quiche texture.
Step 3: Sauté the Asparagus Just Right
Heat olive oil in a non-stick pan and cook your chopped asparagus for just a couple of minutes until tender but still vibrant green. Overcooked asparagus can get mushy and watery, so I keep a close eye here and drain on paper towels to soak up excess moisture—this keeps the quiche filling firm and flavorful.
Step 4: Whisk the Custard and Assemble
Whisk together eggs, milk, cream, parmesan, salt, and pepper until everything’s nicely combined. Pour that creamy mix into your pre-baked crust, then gently stir in the sautéed asparagus and sliced green onions. This step lets the flavors meld beautifully before baking.
Step 5: Bake to Custardy Perfection
Bake the quiche at a slightly lower temperature (285°F) for about 30-35 minutes until the filling is just set in the center. I’ve learned it’s better to slightly underbake than overbake here to keep that silky texture. Let it cool for a few minutes before slicing to help those perfect slices hold together.
Pro Tips for Making Asparagus Quiche Recipe
- Keep Butter Cold: Chilled butter is crucial for a flaky crust—try freezing your butter cubes before pulsing.
- Don’t Overcook Asparagus: Slightly firm asparagus means a better texture and less watery filling.
- Blind Bake with Weights: This prevents a soggy bottom crust, which I learned the hard way on my first quiche attempt.
- Cool Before Slicing: Let your quiche rest after baking to get clean, perfect wedges without crumbling.
How to Serve Asparagus Quiche Recipe
Garnishes
I love topping my slices with a sprinkle of fresh chopped chives or a pinch of cracked black pepper right before serving—it adds a little freshness and visual pop that makes the dish feel extra special.
Side Dishes
Pair your asparagus quiche with a crisp mixed green salad dressed lightly in lemon vinaigrette, or serve alongside roasted baby potatoes for a heartier meal that still feels light and fresh.
Creative Ways to Present
For brunch parties, I like cutting the quiche into small squares and serving it on a platter with colorful edible flowers and fresh herbs sprinkled around. It makes for a stunning centerpiece that your guests will definitely notice (and compliment!).
Make Ahead and Storage
Storing Leftovers
After letting your quiche cool completely, I wrap it tightly with plastic wrap or use an airtight container and pop it in the fridge. It stays fresh for up to a week, which is perfect for easy lunches or quick dinners throughout the week.
Freezing
To freeze, slice the quiche into portions and wrap each piece tightly in foil or plastic wrap before placing in an airtight container. I’ve had great results freezing quiche for up to six months without losing flavor or texture, so it’s a great option for meal prep.
Reheating
I prefer reheating quiche slices in the oven at 350°F wrapped with foil to keep the crust from drying out. It usually takes 5-7 minutes to warm through. Of course, the microwave works too if you’re in a hurry, but you might lose a little crispiness on the crust this way.
FAQs
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Can I make this Asparagus Quiche Recipe dairy-free?
Absolutely! Swap butter in the crust for a vegan margarine or coconut oil, use a plant-based milk and cream alternative, and choose a dairy-free cheese substitute or nutritional yeast for that umami flavor. Just keep in mind the texture might differ slightly but it’ll still be delicious.
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What’s the best way to store leftover quiche?
Store quiche in an airtight container or wrapped tightly in plastic wrap in the fridge for up to one week. This keeps it fresh and tasty, ready to reheat whenever you want a quick meal.
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Can I use frozen asparagus for this quiche?
While fresh asparagus is ideal for texture and flavor, you can use frozen if that’s what you have on hand. Just thaw and drain it thoroughly before sautéing to avoid excess moisture making the quiche soggy.
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How do I prevent the quiche crust from getting soggy?
Blind baking your crust with parchment and weights before adding filling is key. Also, cooking and draining the asparagus well reduces moisture that can make the crust soggy. This two-step approach keeps your crust crispy and delicious.
Final Thoughts
Making this Asparagus Quiche Recipe has truly become one of those comfort dishes I turn to when I want something impressive yet uncomplicated. It’s the kind of recipe you’ll enjoy making and sharing with family or friends, and it always delivers on flavor and charm. Give it a try—you might just find yourself adding it to your regular rotation like I have!
PrintAsparagus Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch, Main Dish
- Method: Baking
- Cuisine: French/American
- Diet: Vegetarian
Description
This Asparagus Quiche is a savory, flaky pastry filled with tender asparagus, creamy eggs, and freshly grated parmesan cheese. Perfect for a brunch or light dinner, this quiche combines a buttery crust with a rich and flavorful custard, enhanced by green onions and subtle seasoning. Easily customizable with additional proteins or vegetables, it’s both elegant and comforting.
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 2 teaspoons superfine sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cold
- 1/4 cup iced cold water
Filling
- 2 teaspoons olive oil
- 1 bunch asparagus, chopped
- 4 large eggs
- 1/3 cup milk
- 1/3 cup heavy cream
- 3/4 cup parmesan cheese, freshly grated
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 green onion, thinly sliced
Instructions
- Make the dough: Add the flour, superfine sugar, and salt to a food processor and pulse together until combined. Add the cold butter and pulse until the mixture achieves a crumbly texture. Drizzle in the iced cold water gradually until the dough starts to come together.
- Chill the dough: Remove the dough from the processor and shape it into a disk. Wrap and refrigerate for 30 minutes to firm up.
- Preheat oven: Set your oven to 160°C (325°F) to prepare for blind baking the crust.
- Roll out the dough: On a lightly floured surface, roll out the dough to about 12 inches in diameter. Gently transfer it to a 9-inch pie dish, pressing the dough firmly into the edges, allowing excess dough to hang over the sides.
- Blind bake the crust: Cover the dough-lined dish with parchment paper, fill with pastry weights or dried rice, and bake for 25 minutes until the crust edge is lightly golden. Remove weights and parchment, then bake an additional 10 minutes to fully cook the base and dry out the crust.
- Cool the crust: Transfer the blind-baked crust to a wire rack to cool completely while you prepare the filling. Reduce oven temperature to 140°C (285°F).
- Sauté asparagus: Heat olive oil in a non-stick pan over medium heat. Add chopped asparagus and sauté for 2 to 3 minutes until just tender. Season with salt and pepper. Remove and drain excess moisture on paper towels.
- Prepare custard filling: In a bowl, whisk together eggs, milk, heavy cream, and freshly grated parmesan cheese until smooth.
- Assemble and bake: Pour the egg mixture into the cooled crust. Fold in the sautéed asparagus and sliced green onions evenly. Bake the assembled quiche at 140°C (285°F) for 30-35 minutes, until the custard is set but slightly wobbly at the center.
- Serve: Remove the quiche from the oven and allow it to cool slightly. Slice into wedges and serve warm or at room temperature.
Notes
- Storage: Store leftover quiche in the refrigerator, completely covered, for up to 1 week.
- Reheating: Reheat leftovers in an oven-safe dish covered with foil at 175°C (350°F) for 5-7 minutes, or use a microwave for quicker warming.
- Freezing: Slice the cooled quiche and place pieces in an airtight container for up to 6 months in the freezer.
- Recipe variations: Add cooked proteins such as shredded chicken, cubed ham, air-fried turkey bacon, or ground beef for a hearty version. Incorporate extra veggies like sautéed potatoes, mushrooms, or spinach. Substitute parmesan with cheddar, pepper jack, or feta cheese to vary flavor.
Nutrition
- Serving Size: 1 slice (1/8 of quiche)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg