Introduction

This asparagus quiche is a delightful blend of tender asparagus, creamy eggs, and melty cheese nestled in a flaky pie crust. Perfect for brunch or a light dinner, it’s easy to prepare and sure to impress your family and friends.

A round quiche with a golden-brown crust that is thick and slightly crimped along the edges, filled with a yellow egg mixture that has a smooth but slightly bumpy texture. Inside the filling, there are cooked green asparagus spears arranged unevenly, some partially submerged while others rest on top. One slice is cut and slightly separated from the quiche, revealing the even thickness of the crust and filling. The quiche is on a white plate sitting on a white marbled surface, with a knife nearby and a woman's hand reaching toward it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ recipe homemade pie crust (store bought is fine; thawed and chilled)
1 Tablespoon (15mL) olive or avocado oil
2 cloves of garlic, minced
1 pound (454g) untrimmed asparagus spears (approximately 12-14 medium stalks)
6 large eggs
1 cup (240mL) milk
4 ounces (113g) shredded cheese
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 350ºF (177ºC). Set out a 9″ x 2″ pie dish.
Step 2: On a floured surface, roll out the chilled pie dough into a 12″ circle, turning the dough a quarter turn every few rolls.
Step 3: Carefully place the dough into the pie dish, smoothing and tucking the edges. Trim any excess dough and flute the edges. Place the pie dish in the freezer while preparing the asparagus.
Step 4: Remove the bottom third of the asparagus stalks and discard. Cut the remaining asparagus into 1½” to 2″ pieces.
Step 5: Heat a large skillet over medium heat. Add olive oil, minced garlic, and asparagus. Cook until asparagus starts to soften, about 3 minutes. Remove from heat and set aside.
Step 6: Remove the pie crust from the freezer and prick it several times with a fork. Line with parchment paper and pie weights or dried beans, then parbake for 10 minutes.
Step 7: In a large bowl, whisk together eggs and milk until smooth. Stir in shredded cheese, salt, and pepper.
Step 8: Remove the crust from the oven, take out the weights and parchment, and arrange the cooked asparagus evenly on the crust bottom.
Step 9: Pour the egg mixture over the asparagus. Place a pie shield or foil around the crust edges to prevent over-browning.
Step 10: Bake for 50-55 minutes, or until the egg is set in the center. Allow to cool for at least 20 minutes before serving.

Tips & Variations

Use any milk you prefer, including buttermilk or unsweetened non-dairy milk for different flavors and textures.
Choose your favorite cheese; fresh mozzarella shredded at home works beautifully, but any shredded cheese will do.
Flash-fry thinner asparagus stalks briefly to coat them in oil and garlic without becoming mushy during baking.
Boost protein by substituting some or all milk with cottage cheese or higher-protein milk like Fairlife.
For a lighter quiche, replace some eggs with egg whites but keep at least two whole eggs for structure and flavor.
You can use a plant-based egg substitute for a vegan-friendly version—aim for about 300g total.
Make the pie crust up to 3 days ahead or freeze it for up to 3 months. Asparagus and filling can be prepared a day in advance; just cover tightly and remix filling before baking.

Storage

Store leftover quiche covered tightly in the refrigerator for up to 5 days. It also freezes well when wrapped securely for up to 2 months. Thaw frozen quiche overnight in the refrigerator before reheating gently in the oven or microwave.

How to Serve

A single slice of quiche sits on a white plate, showing three main layers: the top layer is golden yellow and slightly browned with small black specks, the middle layer is creamy white with visible pieces of green asparagus, and the bottom layer is a thicker pale yellow custard resting on a light brown, crumbly crust with a raised edge. The crust looks flaky and firm. A silver fork lies next to the slice on the plate, and crumbs are scattered near the slice. The background shows a soft green cloth and another part of the quiche in a white dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this quiche?

It’s best to use fresh asparagus for this recipe since frozen asparagus can become watery and affect the quiche’s texture. If using frozen, thaw and pat dry thoroughly before cooking.

Do I need to prebake the pie crust?

Yes, parbaking the crust helps prevent a soggy bottom once the filling is added, ensuring a crisp and flaky crust.