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This 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 been intimidated by making a quiche, then my asparagus quiche recipe will change your mind! From the pastry crust to the custard filling, everything comes together seamlessly to create a seriously addictive entrée or savory brunch.
When developing this recipe, I aimed to strike a balance between simplicity and top-notch flavor. This quiche is easy to make ahead, and my family loves how it can be enjoyed hot or cold.
Table of Contents
Why I love this recipe
- Easy to customize. Just like my spinach frittata, quiches are perfect for adding a variety of proteins, vegetables, and spices.
- Easy to make ahead. This makes for great leftovers throughout the week, and it freezes well, too.
- Homemade crust! It is easy to make. You can, of course, also use a store-bought one if you prefer.
If you love easy asparagus recipes, try my bacon wrapped asparagus, sauteed asparagus, and cream of asparagus soup.
★★★★★ 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
- 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 using low-fat or reduced-fat varieties, as it will affect the texture of the filling.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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 pan on a baking tray, line 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 into the baked pastry, add 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.
- Avoid overfilling the quiche. This can cause it to overflow and become soggy.
- Bake on the bottom rack. I like to bake the quiche on the bottom rack to the crust bakes evenly and the filling doesn’t cook too quickly.
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 the 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.
More egg-based recipes
If you tried this Asparagus Quiche Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 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.
Asparagus are so much healthy!
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