Asparagus and Gruyere Quiche
A wonderful way to mix up your weeknight dinner, this brunch perfect Asparagus and Gruyere Quiche is easy to make with just a few ingredients. Creamy, salty, cheesy goodness topped with fresh, tender asparagus and baked in a flaky crust. Pair with a salad for a well-rounded meal.
My daughter hates quiche. She does…and it probably stems from a rather traumatic experience when she was young…and I won mom of the year. You know when kids say they don’t like something but you make them try it anyway? And you know when kids say they’re sick but they’re really not? Well, those two stories collided one evening after a very stressful day at work. I think Katie was five and I was a single mom just trying to stretch those groceries as far as they would go. We always had eggs in the house because, back in the old days, eggs were relatively inexpensive and they lasted a long time. So…it’s the end of the month and I whip up a quiche. I LOVE quiche, it’s a treat to eat and you always have leftovers for lunch the next day. To me, it’s a win/win type of dinner. To Katie….well, it was a pretty bad night. She said she didn’t like quiche….I said, you have to take a bite. She then said she had a stomach ache….I said, you still have to take a bite. There were tears…and then there was evidence that she either really hates quiche OR she really had a stomach ache. To this day, the kid refuses to ever eat it again. The end.
Well, not really the end….I still love quiche and I can’t believe I don’t have more varieties beyond this French Onion version on the blog. It’s super simple to make, especially when you cheat a bit with a refrigerated pie crust…like I do from time to time. Now, don’t get me wrong…sometimes I’ll make my own crust, it is simple enough. But I always have refrigerated pie crust on hand for pie emergencies….because sometimes pie needs to be made immediately. Like right now. Or because your asparagus needs to be arranged artfully in an Asparagus and Gruyere Quiche.
This Asparagus and Gruyere Quiche is like the perfect meal because you have your dairy, your protein, veggies, grains, a bit of fat….I think we hit all the food groups. It only takes a few ingredients that you probably have lying around your kitchen…and I lightened up this version a tad by replacing the heavy cream typically called for with half and half. If you don’t count the crust, this quiche is made with just 5 ingredients. It does take some time to bake but you can throw it in the oven and fix yourself a cocktail. Or whip up a salad to serve alongside….the choice is your’s….my choice is always a cocktail. Cheers!
Asparagus and Gruyere Quiche
Brunch isn't complete without this Asparagus and Gruyere Quiche!
- 1 refrigerated pie crust
- 5 large eggs
- 1 cup half and half
- 1 cup shredded gruyere
- 1 teaspoon Herbs de Provence
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 6-8 asparagus spears woody ends trimmed
- Preheat oven to 425 degrees.
- Roll out the crust and gently press into a pie plate of 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
- Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
- In a medium bowl, whisk together the eggs, half and half, Herbs de Provence, salt and pepper. Set aside.
- Top the crust with 3/4 cup of the shredded cheese. Pour the egg mixture into the pan and sprinkle with the remaining cheese.
- Arrange the asparagus in a circle on top of the quiche.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
- Serve immediately.