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This asparagus quiche features a simple, homemade, buttery crust filled with a savory egg and parmesan filling. I love how easy yet elegant it is!
Keen for more easy asparagus recipes? Try my bacon wrapped asparagus, sauteed asparagus, and cream of asparagus soup.
If you’ve ever been intimidated by making a quiche, then my asparagus quiche recipe will make you think otherwise! From the pastry crust to the custard filling, everything comes together seamlessly to create a seriously addictive entree or savory brunch!
Table of Contents
Why I love this recipe
- Easy to customize. Just like my frittata, quiches are perfect for adding all sorts of proteins, veggies, and spices.
- Easy to make ahead. This makes for great leftovers throughout the week, and it freezes well too.
- Homemade crust! If you’ve ever looked at the ingredient list on a premade pastry crust, you know it’s loaded with all kinds of hydrogenated oils and filler ingredients. Trust me, once you learn to make a crust from scratch, you’ll never use the storebought stuff again.
Ingredients needed
- Flour. Plain all-purpose flour is best. If you want the crust a little healthier, I tested it with wholewheat flour successfully. Please do not use any other flour as I cannot vouch for it.
- Sugar. Just a dash will amplify the flavor of this crust a ton.
- Salt.
- Butter. You must use cold unsalted butter, cut into 1 cm cubes. Why? Well, as it bakes, the butter melts slower and yields a flaky, melt-in-your-mouthj crust.
- Cold water. Ice cold.
Filling.
- Olive oil. For sautéing the veggies.
- Asparagus. Finely chopped with stems removed. Canned or frozen asparagus also works, just be sure to discard excess liquid.
- Eggs. Room temperature eggs.
- Milk. I prefer using whole milk as it yields a better flavor. Any milk will work, though.
- Heavy cream. For added richness and flavor. Please try to avoid low fat or reduced fat cream, as it will affect the texture of the custard.
- Parmesan cheese. I recommend grating the cheese by hand so it melts seamlessly into the custard, leaving you cheesy flavor with every bite.
- Salt and pepper. To taste.
- Green onions. Thinly sliced.
- Parsley. Finely chopped for garnish.
How to make asparagus quiche
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the crust by pulsing the flour, sugar and salt in a food processor. Add the butter and pulse until broken down into pea-sized pieces. Slowly drizzle the ice water.
Step 2- Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes.
Step 3- Assemble. Transfer the dough to a lightly floured surface and roll it into a 30 cm-diameter disc. Brush away the excess flour and transfer the rolled-out dough to a 9-inch tart pan or quiche dish.
Step 4- Blind bake. Place the pan on a large baking tray and line the dough with baking paper. Fill the dough with pastry weights or rice and bake for 15 minutes.
Step 5- Cook the asparagus. Add oil to a non-stick skillet and cook the asparagus until tender. Season with salt and pepper.
Step 6- Make the custard. In a large bowl, whisk the eggs, milk, cream, cheese, salt, and pepper until fully combined.
Step 7- Bake. Pour this mixture into your cooked pastry, then arrange the asparagus evenly over it. Bake until the filling in the center is just barely set.
Step 8- Transfer the quiche to a cooling rack for 30 minutes to allow the filling to set completely.
Arman’s recipe tips
- Don’t overcook the quiche, as it’ll continue to cook with residual heat after you remove it from the oven. If you wait to pull it out when the center is firm, then it’ll be overcooked by the time you serve it.
- Buy a store-bought crust. To save time. Be sure to follow the box instructions as indicated.
- Add extra egg yolks. Using more of the yolks will make the filling even richer and creamier.
- Avoid overfilling the quiche. This can cause it to overflow and become soggy.
Flavor variations
The beauty of this asparagus quiche is how easy it is to customize. Here are some suggestions:
- Add additional protein. You can add shredded chicken, cubed ham, air fryer turkey bacon, or ground beef to make a more hearty quiche.
- Add veggies. Sautéed potatoes, mushrooms, or spinach are all great add-ons.
- Swap the cheese. Use cheddar cheese, pepper jack, or feta cheese instead of (or in addition to) parmesan.
Storage instructions
To store: Store leftover quiche in the refrigerator, completely covered, for up to 1 week.
To reheat: Transfer the leftovers to an oven-safe dish, cover it in foil, and heat at 175°C/350°C for 5-7 minutes or until it’s fully reheated. You can also use the microwave.
To freeze: Place slices of cooked and cooled quiche in an airtight container and store in the freezer for up to 6 months.
Frequently asked questions
Blind baking crust is the best way to guarantee the bottom doesn’t become soggy. This will help to firm up the crust so it withstands the moisture from the beaten eggs.
Unfortunately, unless you use a mix of tofu and vegan cream, there isn’t an easy way to replace the eggs in this quiche.
Asparagus Quiche
Video
Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons superfine sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/4 cup water iced cold
- 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
- Add the flour, sugar, and salt to a food processor and pulse together. Add the butter and pulse until a crumbly texture remains. Drizzle in the water.
- Remove the dough from the food processor and shape it into a disk. Cover the dough and refrigerate it for 30 minutes.
- Preheat the oven to 160C/325F.
- Roll out the dough on a lightly floured surface. Roll it out until around 12 inches. Transfer into a 9-inch pie dish, allowing the excess pastry to hang over the sides. Press into the pan firmly.
- Add a sheet of parchment paper on top of the crust and place pastry weights or rice on top. Bake for 25 minutes, or until the top is golden. Remove the parchment paper and weights/rice and bake for another ten minutes.
- Transfer the crust to a wire rack to cool completely.
- Reduce the heat to 140C/285F.
- Make the quiche filling. Add oil to a non-stick pan and place over medium heat. Add asparagus and cook for 2-3 minutes, until tender. Season with salt and pepper. Transfer the asparagus to a plate lined with a paper towel to soak up excess moisture.
- In a mixing bowl, whisk together the eggs, milk, cream, and parmesan cheese.
- Transfer the egg mixture to the quiche crust and stir through the asparagus and sliced green onions. Bake the quiche for 30-35 minutes or until the filling is just set in the middle.
- Remove the quiche from the oven and let it cool slightly, before slicing and serving.
What amount do you use of asparagus? Not included in the ingredients.
Thanks
2 bunches, so around 14-15 spears 🙂
The asparagus isn’t included in the main recipe…but is mentioned in the directions
Simple but good