Easy Asparagus Quiche Recipe
A wonderful way to mix up your weeknight dinner, this brunch perfect Asparagus Quiche recipe 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.
Originally published May 2016 and updated March 2020.
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. Everyone almost always has eggs in the house and you can blend them together with so many things you happen to have in the fridge to make things interesting. This easy Asparagus Quiche with gruyere is one of those throw together dinners I made with just a few leftover veggies and a hunk of cheese.
You can make a homemade pie crust….or you can use a refrigerated crust. No judgement here. I usually have everything I need to make homemade pie crust for scratch and it’s super easy to whip up, really.
What is quiche, you ask? Quiche is a french tart made of a savory custard mixed with herbs, vegetables, meat and/or cheese. The most popular quiche is Quiche Lorraine which is made with lardons, or bacon, and cheese. It can be served hot or cold which makes it an incredibly versatile meal choice for lunch, brunch or dinner.
As much as a quiche lover as I am, I don’t have more varieties beyond this French Onion version on the blog. 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 Quiche.
HOW TO MAKE ASPARAGUS 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.
To make a quiche from scratch, first make the pie crust dough using my perfect pie crust recipe. This can be done in advance and you can even freeze half the dough for an easy meal later.
Roll out your pie dough and gently press into the bottom of a 9 inch pie plate. Blind bake your pie crust for 10 minutes. Be sure to fill the crust with pie weights before baking.
Whisk together the eggs, cream and seasonings.
Arrange the cheese in the bottom of a cooled pie crust and pour the egg mixture into the crust.
Place the asparagus on top of the quiche and bake.
See how easy that is? Now you can enjoy your quiche with a light green salad for a fully satisfying meal.
WHAT TO SERVE WITH ASPARAGUS QUICHE
I like to enjoy my quiche with something light on the side like a fruit salad or an easy green salad, as mentioned before. But if you’re serving as part of a larger brunch spread it’s great alongside a few slices of bacon or with a pile of waffles.
If you’re looking for more easy egg recipes, this simple poached egg recipe is one of our favorites for breakfast. Great for topping avocado toast! Or you can make this simple Eggs in a Cloud for something lighter.
Or try this easy Spanish Omelette....it’s simple and hearty!
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.