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The Best Asparagus Quiche Recipe

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★★★★★

5 from 98 reviews

This delightful asparagus quiche combines tender asparagus spears with a rich, cheesy egg custard baked in a flaky homemade or store-bought pie crust. Perfect for brunch, lunch, or a light dinner, this recipe balances fresh vegetable flavors with creamy texture, offering a savory dish that’s both comforting and elegant.

Ingredients

Scale

Pie Crust

  • ½ recipe homemade pie crust or store-bought, thawed and chilled

Asparagus Mixture

  • 1 Tablespoon (15mL) olive or avocado oil
  • 2 cloves garlic, minced
  • 1 pound (454g) untrimmed asparagus spears (approximately 12–14 medium size stalks)

Custard Filling

  • 6 large eggs
  • 1 cup (240mL) milk (any kind, including non-dairy unsweetened and unflavored)
  • 4 ounces (113g) shredded cheese (fresh mozzarella preferred, or any cheese you like)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Pie Dish: Preheat your oven to 350ºF (177ºC). Set out a 9″ x 2″ pie dish for later use.
  2. Roll Out Pie Dough: On a floured surface, roll out the chilled pie dough into a circle approximately 12″ in diameter, turning it a quarter turn every few rolls for even thickness.
  3. Fit Dough and Chill: Carefully place the dough into the pie dish, tucking it in smoothly and trimming any excess. Flute the edges well. Place the pie dish in the freezer while preparing the asparagus.
  4. Prepare Asparagus: Trim and discard the bottom third of each asparagus stalk. Cut the remaining stalks into 1½ – 2 inch pieces.
  5. Cook Asparagus: Heat a large skillet over medium heat. Add olive oil, garlic, and asparagus; cook for about 3 minutes or until asparagus just starts to become tender. Remove from heat and set aside.
  6. Parbake Pie Crust: Remove pie crust from the freezer and prick the bottom several times with a fork. Line the crust with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes to parbake.
  7. Prepare Filling: In a large bowl, whisk eggs and milk until smooth. Stir in shredded cheese, salt, and pepper. Set aside.
  8. Assemble Quiche: Remove pie weights and parchment from parbaked crust. Spread cooked asparagus evenly on the crust bottom, then pour the egg and cheese mixture over the asparagus.
  9. Bake Quiche: Place a pie shield or foil around the crust edges to prevent over-browning. Bake for 50-55 minutes or until the egg custard is set in the center.
  10. Cool and Serve: Let the quiche cool for at least 20 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days; freeze wrapped tightly up to 2 months.

Notes

  • You can use any milk for this quiche, including buttermilk or unsweetened non-dairy milk; avoid flavored or sweetened types.
  • Shredded cheese can be fresh mozzarella or your preferred cheese, either freshly shredded or pre-shredded.
  • Asparagus should remain slightly firm after baking; flash frying thin stalks with oil and garlic coats them nicely.
  • To increase protein, substitute part or all milk with blended cottage cheese or a high-protein milk like Fairlife, preferably low-fat versions to keep fat content moderate.
  • For lower fat, substitute some eggs with egg whites (about 50g egg whites per egg replaced), keeping at least 2 whole eggs for structure.
  • Plant-based egg substitutes (e.g., Just brand) can replace all eggs, using approximately 300g total (about 50g per egg).
  • Prepare crust up to 3 days ahead or freeze up to 3 months; thaw overnight before use. Asparagus and filling can be made one day ahead; cover tightly and remix the filling before assembling.

Keywords: asparagus quiche, homemade quiche, brunch recipe, savory pie, vegetarian quiche, cheesy quiche, spring vegetables

Find it online: https://frommamamaya.com/the-best-asparagus-quiche-recipe/