Description
This asparagus quiche combines tender asparagus, creamy cheese, and a fluffy egg custard in a flaky pie crust. Ideal for breakfast, brunch, lunch, or dinner, it’s a versatile and delicious dish that stores and reheats well.
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
Instructions
- Preheat the oven to 350ºF (177ºC). Set out a 9″ x 2″ pie dish.
- On a floured surface, roll out the pie dough into a 12″ circle. Place into the pie dish, trim and flute the edges. Freeze while prepping asparagus.
- Trim the bottom third of asparagus and discard. Cut remaining stalks into 1½” to 2″ pieces.
- In a skillet over medium heat, heat olive oil. Add garlic and asparagus; sauté for about 3 minutes until just tender. Remove from heat.
- Remove crust from freezer, prick the bottom with a fork, line with parchment and weights, and parbake for 10 minutes.
- While crust bakes, whisk eggs and milk in a large bowl until smooth. Stir in cheese, salt, and pepper. Set aside.
- Remove crust from oven, remove weights and parchment, and layer asparagus evenly on the bottom.
- Pour egg mixture over the asparagus. Use a pie shield or foil to protect crust edges.
- Bake for 50-55 minutes, or until the center is set. Allow to cool for at least 20 minutes before slicing and serving.
- Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- Use any cheese you prefer—Swiss, cheddar, or gruyère work well.
- For a dairy-free version, use plant-based milk and cheese alternatives.
- To boost protein, add cooked bacon, sausage, or tofu to the filling.
- Allow quiche to cool before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 165mg
