Name: Quiche with Asparagus
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: ½ recipe homemade pie crust (store bought is fine; thawed and chilled); 1 Tablespoon (15mL) olive or avocado oil; 2 cloves garlic, minced; 1 pound (454g) untrimmed asparagus spears (about 12-14 medium stalks); 6 large eggs; 1 cup (240mL) milk; 4 ounces (113g) shredded cheese (e.g., Swiss, cheddar, or gruyère); ½ teaspoon salt; ¼ teaspoon black pepper

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This quiche with asparagus combines tender, sautéed asparagus, creamy eggs, and melted cheese in a buttery, flaky pie crust. It’s a classic, crowd-pleasing dish that works for breakfast, brunch, lunch, or dinner. With its rich texture and savory flavor, this quiche is just as delicious served fresh as it is reheated the next day.

Quiche with Asparagus

Why You’ll Love This Recipe

Versatile: Perfect for any meal of the day.
Flavorful and fresh: Garlic, asparagus, and cheese bring out delicious savory notes.
Customizable: Easily adapt the ingredients to suit dietary needs or what’s in your fridge.
Make-ahead friendly: Stores and freezes well for busy days.
Seasonal star: A great way to highlight fresh asparagus.
Balanced: Protein-rich eggs paired with vegetables and dairy.
Elegant but easy: Looks impressive, but requires simple steps.
Kid-friendly: Mild flavors make it approachable for the whole family.
Homemade or store-bought crust: Flexibility depending on your time and preference.
One-dish meal: All-in-one comfort with minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ recipe homemade pie crust (or store-bought; thawed and chilled)
1 tablespoon olive oil or avocado oil
2 cloves garlic, minced
1 pound untrimmed asparagus spears (about 12–14 medium stalks)
6 large eggs
1 cup milk
4 ounces shredded cheese (your choice)
½ teaspoon salt
¼ teaspoon black pepper

Directions

Preheat the oven to 350ºF (177ºC). Prepare a 9″x2″ pie dish.
On a floured surface, roll out the chilled pie dough into a 12-inch circle. Place into the pie dish, smoothing and shaping the edges. Flute if desired. Freeze while preparing the filling.
Trim and discard the bottom third of the asparagus. Cut remaining stalks into 1½ to 2-inch pieces.
Heat a large skillet over medium heat. Add oil, garlic, and asparagus. Sauté for about 3 minutes, until the asparagus starts to soften. Remove from heat.
Remove the crust from the freezer. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Parbake the crust for 10 minutes.
In a large bowl, whisk eggs and milk until smooth. Stir in cheese, salt, and pepper.
After parbaking, remove pie weights and parchment. Spread asparagus evenly over the crust.
Pour egg and cheese mixture over the asparagus. Add a pie shield or foil to protect the crust edges from over-browning.
Bake for 50–55 minutes, or until the center is set.
Let cool for at least 20 minutes before slicing and serving.

Servings and timing

Servings: 8 slices
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Dairy-free: Use dairy-free cheese and plant-based milk.
Different veggies: Try spinach, mushrooms, or cherry tomatoes.
Cheese options: Use feta, Swiss, cheddar, or goat cheese.
Spice it up: Add a pinch of nutmeg or red pepper flakes to the egg mixture.
Crustless: Skip the crust entirely for a lighter, low-carb version.
Mini quiches: Use a muffin tin for individual servings.
Herb-infused: Mix in chopped chives, parsley, or basil.
Lactose-free: Use lactose-free milk and hard cheeses.
Whole grain crust: Substitute a whole wheat or gluten-free crust.

Storage/Reheating

Store leftover quiche in the refrigerator, tightly covered, for up to 5 days. For longer storage, freeze tightly wrapped quiche slices or the whole quiche for up to 2 months. Thaw in the refrigerator overnight. Reheat in a 350ºF (175ºC) oven for 10–15 minutes or until warmed through. Avoid microwaving to keep the crust crisp.

FAQs

Can I use frozen asparagus?

Yes, but thaw and pat it dry before sautéing to remove excess moisture.

Can I make this quiche ahead of time?

Absolutely. You can bake it fully, then store it in the fridge and reheat when ready to serve.

What type of cheese works best?

Cheddar, Swiss, Gruyère, mozzarella, or goat cheese all work well depending on your flavor preference.

Can I use a store-bought pie crust?

Yes, a pre-made crust works perfectly and saves time.

How do I know when the quiche is fully cooked?

The center should be set and not jiggle when gently shaken. A knife inserted near the center should come out clean.

Can I make this quiche crustless?

Yes, simply grease the pie dish and pour the filling directly in. Baking time may be slightly reduced.

How can I make this recipe dairy-free?

Use plant-based milk and dairy-free shredded cheese alternatives.

Can I use other vegetables?

Yes, mushrooms, spinach, leeks, or tomatoes are great additions or substitutions.

Can I freeze this quiche?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

How should I serve the quiche?

Serve warm, at room temperature, or chilled with a side salad, fruit, or soup.

Conclusion

This asparagus quiche is a flavorful, filling, and flexible dish perfect for any time of day. Whether you’re making it for a special brunch or meal prepping for the week ahead, it delivers with creamy texture, vibrant vegetables, and a buttery crust. It’s a timeless recipe you’ll want to return to again and again.