Asparagus quiche is a delicious French dish featuring tender asparagus, Swiss cheese, and creamy egg custard inside a buttery pie crust. It's elegant and satisfying and makes for a delicious breakfast, brunch, lunch, or dinner! If there are any leftovers, they taste even better the next day!
Tasty Asparagus Quiche Recipe
I love quiche because it's just as delicious for breakfast or brunch as it is for lunch or dinner. Not to mention, it's easy to customize with different cheeses, meats, vegetables, and other tasty mix-ins, too!
Whenever I find myself with an extra bundle of asparagus on hand, this quiche is the first recipe that comes to mind. It's warm, savory, cheesy, and packed full of protein!
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🥘 Asparagus Quiche Ingredients
You'll need a handful of simple ingredients to prepare this quiche. You could always use a store-bought pie crust, but my flaky butter pie crust is my personal favorite!
- Butter Pie Crust - 1 butter pie crust (see my recipe - use half the double crust recipe).
- Eggs - 5-6 large eggs (lightly beaten).
- Heavy Cream - 1 ½ cups of heavy cream or a heavy cream substitute (or half & half, or a combination of ¾ cup each milk and heavy cream).
- Asparagus - 1 pound of asparagus (washed, trimmed, and cut into ½-inch pieces).
- Swiss Cheese - 8 ounces of shredded Swiss or Gruyere cheese.
- Onion Powder - 1 teaspoon of onion powder or an onion powder substitute.
- Salt & Pepper - ½ teaspoon each of salt & pepper (to taste).
- Ground Nutmeg - ⅛ teaspoon of ground nutmeg.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Asparagus Quiche
A quality quiche is a labor of love, but it's not as difficult as it looks at first glance. Grab a 9-inch pie pan, your measuring cups and spoons, a mixing bowl, a whisk, a saucepan, and a baking sheet, and let's get cooking!
One 9-inch quiche makes about 8 servings, though you can always offer larger slices!
Blind Bake The Crust
- Prep. Preheat your oven to 375°F (190°C/Gas Mark 5) and put 1 butter pie crust (170 grams) into a 9-inch pie pan. Set aside.
- Add baking beads. Cut a piece of parchment paper to fit the bottom of the pie crust. Pour beans, or baking beads if you have them, on top of the paper. The pie crust should be about half filled.
- Bake and cool. Put your prepared pie crust into the preheated oven and let it blind-bake for 10 minutes. Remove it from the oven and let it cool before taking out the beans or beads, then set it aside.
Boil Or Steam The Asparagus
- Boil or steam on the stovetop. Add 3 tablespoons (44.36 milliliters) of water to a skillet with a lid, followed by 1 pound (453.59) of asparagus pieces (you can also use a steamer basket with 1 inch of water). Boil/Steam over medium heat for 5-7 minutes or until the asparagus is bright green and somewhat tender but still crisp. Drain and let cool.
Assemble & Bake
- Make the egg filling. Add 5-6 large eggs (250 grams), 1 ½ cups (354.88) of heavy cream, 1 teaspoon (2 grams) of onion powder, ½ teaspoon each (3 grams) of salt & pepper, and ⅛ teaspoon (0.25 grams) of ground nutmeg to a large mixing bowl and whisk to combine.
- Add the asparagus. Put the steamed asparagus pieces into the pie crust and even them out along the bottom. Top with 8 ounces (226.8) of shredded Swiss or Gruyere cheese.
- Bake. Pour the egg mixture over the asparagus and cheese, then place the quiche in its pie pan on top of a baking sheet. Place the baking sheet on the center rack and bake at 375°F (190°C/Gas Mark 5) for 25-30 minutes.
- Cool and serve. Transfer your quiche to a wire rack and let cool for at least 10 minutes before slicing.
🥗 Sides
This quiche makes a great meal all on its own at any time of day! If you want a little something extra, try serving it with some crispy bacon, breakfast sausage, or ham steaks!
At lunch or dinnertime, it's delicious with a simple house salad or Caesar salad. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Peas, zucchini, sun-dried tomatoes, red bell pepper, or cooked bacon would all make great additions to this quiche!
- Blind-baking, or pre-baking, the pie crust helps to prevent it from becoming soggy once the egg mixture is added. Beans or baking beads in the pie crust will keep it from puffing up while it bakes!
- You could replace the heavy cream with milk or half & half if needed, though it makes for the richest and most delicious quiche. If using milk or half & half, you should mix in 1 tablespoon of all-purpose flour to help the quiche set properly.
- Always give your quiche at least 10 minutes to rest after pulling it out of the oven. This gives it time to set and keeps it from falling apart when you slice it.
🥡 Storing & Reheating
Once your quiche has cooled completely, wrap it in plastic wrap or foil and refrigerate it for up to 3 days.
Freezing Asparagus Quiche
You can pre-slice your quiche or freeze it whole. Wrap each piece (or the whole quiche still in the pan) with plastic wrap. Place it in a heavy-duty freezer bag or wrap it in foil and freeze for up to 3 months. Put your quiche in the fridge to defrost overnight before reheating.
Reheating Asparagus Quiche
Individual slices of quiche can be reheated in the microwave. For a whole quiche, cover it with foil and (in the pie pan) reheat it in the oven at 350°F (175°C) for 15 minutes.
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❓ Recipe FAQs
Fortunately, quiche is one of those things that tastes even better the next day. It slices better, too! Bake the quiche, let it cool, cover and refrigerate overnight and reheat the next way when needed. You can also save some time by blind-baking the pie crust and making the egg custard filling up to 24 hours in advance.
The sweet spot for a quiche is when the outer edges have set, but the center is still slightly jiggly. The eggs will continue to cook slightly after being removed from the oven. However, if you stick a knife into the center, it should come out pretty clean.
You can leave out the crust altogether if you are trying to watch your carbs. It will need a shorter cooking time, so keep an eye on it. If you're gluten-free, you could also use a gluten-free pie crust!
🍳 🥂 🥞 More Great Brunch Recipes
- Quiche Florentine - This classic Spinach quiche has been a brunch classic for as long as I can remember!
- Baked French Toast Muffins - Show off your baking skills with some fluffy French toast muffins!
- Puffed Dutch Pancakes - Sprinkle these delicious puffed pancakes with a little powdered sugar, and you'll be in heaven!
- Candied Bacon - Candied bacon is sweet, savory, and delightfully crispy!
- Cinnamon Roll Casserole - Pop some cinnamon rolls right out of the tube to make this sweet and satisfying breakfast casserole!
- Mimosa Mocktail - This fruity and bubbly drink has all the flavors of brunch mimosas without any alcohol!
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📖 Recipe Card
Asparagus Quiche
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 5-6 large eggs (lightly beaten)
- 1 ½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- 1 lb asparagus (washed, trimmed, and cut into ½-inch pieces)
- 8 oz Swiss cheese (or Gruyere cheese, shredded)
- 1 teaspoon onion powder
- ½ teaspoon each, salt & pepper (to taste)
- ⅛ teaspoon ground nutmeg
(Note: 2x or 3x only changes the ingredient list)
Instructions
Blind Bake The Crust
- Preheat your oven to 375°F (190°C/Gas Mark 5) and put 1 butter pie crust into a 9-inch pie pan. Set aside.
- Cut a piece of parchment paper to fit the bottom of the pie crust. Pour beans, or baking beads if you have them, on top of the paper. The pie crust should be about halfway filled.
- Put your prepared pie crust into the preheated oven and let it blind-bake for 10 minutes. Remove it from the oven and let it cool before taking out the beans or beads, then set it aside.
Steam The Asparagus
- Add 3 tablespoons of water to a skillet with a lid, followed by 1 lb asparagus pieces (you can also use a steamer basket with 1 inch of water). Steam over medium heat for 5-7 minutes or until the asparagus is bright green and somewhat tender but still crisp. Drain and let cool.
Assemble & Bake
- Add 5-6 large eggs, 1 ½ cups heavy cream, 1 teaspoon onion powder, ½ teaspoon each, salt & pepper, and ⅛ teaspoon ground nutmeg to a large mixing bowl and whisk to combine.
- Put the steamed asparagus pieces into the pie crust and even them out along the bottom. Top with 8 oz Swiss cheese.
- Pour the egg mixture over the asparagus and cheese, then place the quiche in its pie pan on top of a baking sheet. Place the baking sheet on the center rack and bake at 375°F (190°C/Gas Mark 5) for 25-30 minutes.
- Transfer your quiche to a wire rack and let cool for at least 10 minutes before slicing.
Notes
- Peas, zucchini, sun-dried tomatoes, red bell pepper, or cooked bacon would all make great additions to this quiche!
- Blind-baking, or pre-baking, the pie crust helps to prevent it from becoming soggy once the egg mixture is added. Beans or baking beads in the pie crust will keep it from puffing up while it bakes!
- You could replace the heavy cream with milk or half & half if needed, though it makes for the richest and most decadent quiche. If using milk or half & half, you should mix in 1 tablespoon of all-purpose flour to help the quiche set properly.
- Always give your quiche at least 10 minutes to rest after pulling it out of the oven. This gives it time to set and keeps it from falling apart when you slice it.
- To store: Once your quiche has cooled completely, wrap it in plastic wrap or foil and refrigerate it for up to 3 days.
- To freeze: You can pre-slice your quiche or freeze it whole. Wrap each piece, or the whole quiche in the pan, tightly with plastic wrap. Place it in a heavy-duty freezer bag or wrap it in foil and freeze for up to 3 months. Put your quiche in the fridge to defrost overnight before reheating.
- To reheat: Individual slices of quiche can be reheated in the microwave. For a whole quiche, cover it with foil and (in the pie pan) reheat it in the oven at 350°F (175°C) for 15 minutes.
Nancy Gallagher says
Thank you for sharing this recipe..used a pre made pie crust but this recipe was very easy to make & came out delicious..will definitely make this again!