Asparagus Quiche

It’s hard not to smile when you pull a homemade quiche out of the oven, golden and full of good things.

This asparagus quiche is built around fresh, tender asparagus tucked into a creamy egg filling with plenty of melted cheese.

Everything sits inside a buttery crust that’s flaky enough to shatter under your fork but still sturdy enough to hold every bite together.

When I planned this recipe, I wanted each part to feel special without overcomplicating anything.

I decided to blanch the asparagus first, so it stays bright and tender instead of getting soggy.

I also chose a mix of heavy cream and milk to make the filling rich without feeling too heavy.

Gruyere cheese adds a nutty, savory flavor that melts beautifully into the eggs. And a tiny pinch of nutmeg lifts the whole thing just enough to make you want to go back for another slice.

The crust is homemade too because it really does make a difference. It’s buttery, tender, and has just enough bite.

Once you taste it with the soft filling and roasted asparagus tips, you’ll know it’s worth that little bit of extra effort.

This asparagus quiche feels just right for any special breakfast, lunch with friends, or an easygoing dinner when you want something that feels homemade and thoughtful. It’s simple food made with a little love and attention — the kind that makes you slow down and savor what’s on your plate.

Table of Contents

Asparagus Quiche Recipe

Ingredients

For The Crust

1 1/4 cups all-purpose flour
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

For The Filling

1 bunch fresh asparagus (about 12-14 spears), woody ends trimmed
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 1/4 cups shredded gruyere cheese (or mozzarella if you prefer a milder flavor)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/4 teaspoon fine sea salt
A small pinch of ground nutmeg
1 tablespoon finely chopped fresh parsley (optional for a little color)
1 teaspoon olive oil (for prepping asparagus)

Instructions

Start by making the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
Add the ice water one tablespoon at a time, gently tossing the dough with a fork after each addition. Stop when the dough just comes together when squeezed. Shape into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches wide. Gently lift it into a 9-inch tart pan with a removable bottom, pressing it into the sides without stretching the dough. Trim any excess overhang. Prick the bottom all over with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for another 7 to 10 minutes until the crust looks dry but not browned. Set aside to cool slightly.
While the crust bakes, prep the asparagus: Bring a small pot of salted water to a boil. Add the asparagus spears and blanch for about 1 minute, just until they turn bright green. Immediately transfer to an ice bath to stop the cooking. Pat dry and slice the spears lengthwise if they’re thick, or leave them whole if slender.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, onion powder, white pepper, salt, and a tiny pinch of nutmeg until fully combined. Stir in the shredded cheese and chopped parsley if using.
Pour the egg mixture into the slightly cooled tart crust. Arrange the asparagus neatly on top of the filling, letting them sink in slightly but keeping the tops visible for a pretty design. Drizzle a teaspoon of olive oil lightly over the asparagus to keep them glossy while baking.
Bake the quiche in the preheated oven for 35 to 40 minutes, until the filling is just set in the center and slightly puffed with a beautiful golden color. If the crust starts to brown too quickly, shield the edges with foil.
Allow the quiche to cool in the pan for at least 15 minutes before removing the outer ring. Serve warm, at room temperature, or slightly chilled.

What Is Quiche?

Quiche is a savory pie filled with a mixture of eggs, cream or milk, cheese, and different vegetables or meats. It is baked inside a pastry crust until the filling is set and the top is golden.

Quiche can be enjoyed warm, cold, or at room temperature, making it perfect for breakfast, lunch, or dinner. The most popular type is Quiche Lorraine, but there are many different flavors and styles you can try.

Tips For Making The Best Asparagus Quiche

Here are some easy tips to help your quiche turn out delicious every time:

Use fresh ingredients: Always use fresh eggs, vegetables, and cheese for the best flavor and texture.
Blind bake the crust: Baking the crust before adding the filling keeps it from getting soggy.
Do not overfill: Pour the filling just to the top of the crust, but not over it, so it does not spill while baking.
Blanch vegetables: If using vegetables like asparagus or broccoli, blanch them first to keep them tender and colorful.
Season carefully: Add a little salt, pepper, and spices like nutmeg to enhance the flavor without overpowering it.
Cool before slicing: Let the quiche rest for about 10 to 15 minutes after baking so it sets properly and slices cleanly.

Asparagus Quiche Variations

There are so many ways to make quiche exciting by changing up the fillings. Here are some ideas that keep everything wholesome and delicious:

Spinach and Feta: Fresh spinach leaves and crumbled feta cheese for a bright, salty flavor.
Mushroom and Onion: Sauteed mushrooms and sweet onions add rich, earthy taste.
Tomato and Basil: Juicy tomatoes and fresh basil give a sweet and fresh flavor.
Broccoli and Cheddar: Steamed broccoli with sharp cheddar cheese makes a classic, hearty filling.
Zucchini and Goat Cheese: Thin slices of zucchini with creamy goat cheese for a lighter, tangy twist.
Bell Pepper and Mozzarella: Colorful bell peppers and melty mozzarella cheese create a beautiful and tasty filling.

What To Serve With Asparagus Quiche?

A good quiche pairs well with simple side dishes that balance the richness. Here are some ideas:

Fresh green salad
Roasted vegetables
Tomato soup
Garlic bread
Fruit salad
Potato wedges
Sauteed mushrooms

How To Store Asparagus Quiche?

Keeping your quiche fresh is easy if you store it the right way:

Refrigerator: Let the quiche cool completely, then cover it tightly with plastic wrap or foil. Store in the fridge for up to 4 days.
Freezer: Wrap the quiche tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm slices of quiche in a 350°F oven for about 10 to 15 minutes until heated through. You can also microwave it for about 1 minute, but the crust may not stay as crispy.

How To Pick The Freshest Asparagus?

Picking the freshest asparagus makes a huge difference in the taste and texture of your quiche. Here’s what to look for:

Firm stalks: The stems should feel strong and snap easily when bent, not bend or feel limp.
Closed tips: The tips should be tightly closed and compact, not open or mushy.
Bright green color: Look for asparagus that is bright green or has a slight purple tint near the tips.
Smooth skin: Avoid stalks that look dry, wrinkled, or woody, especially at the bottom.
Even size: Choose stalks that are about the same thickness so they cook evenly.

How Do You Keep Asparagus Quiche From Separating?

A quiche that separates can look and taste less appetizing. Here’s how to make sure everything stays smooth and creamy:

Use the right ratio: Always balance your eggs and dairy correctly. Too much milk or cream can cause the custard to break.
Mix well but not too much: Whisk the eggs and dairy until just blended. Overmixing can create bubbles that cause separation.
Bake at the right temperature: Baking low and slow keeps the filling stable. High heat can cause it to curdle.
Do not overbake: Remove the quiche from the oven when the center is still slightly wobbly. It will finish setting as it cools.

How Do I Stop My Asparagus Quiche From Sinking?

If you notice your quiche puffs up during baking and then sinks, there are simple ways to fix it:

Bake gently: High heat causes quiche to puff too much, which leads to sinking. Keep the oven temperature moderate and steady.
Avoid too much air: When whisking the eggs and milk, do it gently to avoid trapping too much air inside.
Let it cool slowly: Once baked, let the quiche cool in the oven with the door slightly open for a few minutes. A sudden temperature change can cause sinking.
Do not overload with fillings: Too many vegetables or too much cheese can make the quiche heavy and cause it to collapse.