Asparagus Quiche

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! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 294kcal

Author Arman Liew

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.

Video

Notes

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.

Recipe variations

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.

Nutrition