Asparagus Quiche
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My asparagus quiche features a simple, homemade, buttery crust filled with a savory egg and Parmesan filling. It’s easy, elegant, and perfect for Spring brunches and lunches.
If you’ve ever felt intimidated by making a quiche from scratch, let my asparagus quiche be the one to start with. The pastry crust and creamy custard filling are simple to prepare, with no complicated techniques required (trust me, I almost failed my pastry module in culinary school!).
I tested this recipe multiple times to get the texture just right- I’m talking a fully set filling with tender asparagus and no soggy base or watery middle. It’s easy to make ahead, works for brunch or even dinner (guilty!), and is just as good served warm or cold.
Table of Contents
Why I love this asparagus quiche recipe
- Homemade crust! You can also use a store-bought one if you prefer, but I’ll walk you through making one from scratch.
- Easy to make ahead. This makes for great leftovers throughout the week, and it freezes well, too.
- Easy to customize. Just like my spinach frittata, quiches are perfect for adding a variety of proteins, vegetables, and spices.
★★★★★ REVIEW
“This is so simple and delicious. I used your homemade crust recipe, and it was sensational. I sometimes add finely diced bacon.” – Suzanne
Key Ingredients
Here’s what goes into my quiche, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Pie crust. A simple combination of flour, sugar, salt, butter, and cold water. You can also use a store-bought crust.
- Olive oil. For sautéing the veggies.
- Asparagus. Finely chopped with stems removed. Canned or frozen asparagus also works; just be sure to discard the excess liquid.
- Eggs. Room temperature eggs.
- Milk and heavy cream. Please avoid low-fat or reduced-fat varieties, as they can affect the filling’s texture.
- Parmesan cheese. I recommend grating the cheese by hand, so it melts seamlessly into the custard, leaving you with a cheesy flavor with every bite.
How to make asparagus quiche
Step 1- Prepare the crust. Pulse flour, sugar, and salt in a food processor. Add butter and pulse until pea-sized. Slowly drizzle in 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. Roll the dough on a floured surface into a 12-inch disc. Brush off excess flour and place in a 9-inch tart pan or quiche dish.
Step 4- Blind bake. Place a pan on a baking tray, line it with baking paper, fill with 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- Bake. Whisk eggs, milk, cream, cheese, salt, and pepper in a large bowl. Pour the filling into the baked pastry, add the asparagus, and bake until just set in the center.
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. My rule of thumb is to remove it when it jiggles slightly when picked up.
- Avoid overfilling the quiche. This can cause it to overflow and become soggy. I suggest leaving about a quarter of an inch from the top.
- Bake on the bottom rack. I like to bake the quiche on the bottom rack so that the crust bakes evenly, and the filling doesn’t cook too quickly.
Quiche variations
I’ve made this quiche for over eight years now, and I’ve had fun changing things up for variety. Here are some ideas:
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 and reheating
To store: Refrigerate leftover quiche, covered, for up to 1 week.
To reheat: Transfer the leftovers to an oven-safe dish, cover with foil, and heat at 350°F for 5-7 minutes, or until fully reheated. You can also use the microwave, but I find this doesn’t crisp up the crust.
To freeze: Place slices of cooked, cooled quiche in an airtight container and freeze for up to 6 months.
Frequently asked questions
I find that blind-baking the crust is the best way to ensure the bottom doesn’t become soggy. This will help to firm up the crust so it withstands the moisture from the beaten eggs.
Yes, I tested this recently without a crust, and it worked successfully. Transfer the mixture into a greased 8 x 8-inch square pan. Bake for 35 minutes, and if it’s still not done, continue cooking in 2-minute increments until the filling is mostly set. Let it cool completely before slicing and serving.
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.
Notes
- Tips: See my recipe tips above for making the best asparagus quiche.
- Leftovers: Keep slices of quiche in the fridge, covered, for up to one week or in the freezer for up to 6 months.
Nutrition
More savory brunch recipes
- Crustless quiche– You get the fluffy, custard-like mixture without the crust…or the calories and carbs!
- Cottage cheese quiche– My newest favorite quiche that swaps out some of the ricotta for cottage cheese. It not only adds extra protein but also keeps the filling creamier.
- Egg white omelette– Fluffy, soufflé-like omelette that I tested SO many times to ensure it does not turn out rubbery or dry.
- Egg bites with cottage cheese– This is my favorite grab-and-go breakfast!
- Egg white bites: When I’m watching my calories or need a quick protein boost in meals, this is it.
Asparagus are so much healthy!
It sure is, Mario. I’m so glad you enjoyed the recipe. Thanks for the lovely review and rating!
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
I’m so sorry, Wanda- it’s been updated 🙂
Simple but good