This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
My asparagus quiche is one of those recipes I wait all year to make. It’s creamy, cheesy, and those bright green asparagus pieces make every slice feel fresh and so good. It’s simple, it’s pretty, and I love making it for a spring brunch!
Why This Quiche Deserves a Spot on Your Table
- Made for Mother’s Day: This is how you make Mom feel special. It’s pretty, seasonal, and pairs perfectly with a simple fruit salad.
- Asparagus in its prime: When it’s in season, it’s tender, fresh, and adds the best flavor and color to every bite.
- Creamy, cheesy, and so good! Soft, rich, and packed with flavor in every slice. You’ll love the tender asparagus with the eggy, cheesy custard.
A Reader’s Review
This is delicious! I’ve made it 3 times since I found it and love it more with each iteration. I’ve also shared it so other people can share the love. Yum.
Julie
Asparagus Quiche Ingredients
- Pie Crust: You can use a homemade or store-bought crust.
- Eggs: If you use eggs at room temperature, they will blend nicely with the other ingredients.
- Heavy Cream: Any percent works, but you will get the best results with higher fat content.
- Asparagus: Trim and cut the asparagus spears into 1/2-inch pieces.
- Gruyere Cheese: Shred this up! If you don’t have gruyere cheese, any cheese will work.
How to Make Asparagus Quiche
This asparagus quiche is as delicious as it is gorgeous! It has a perfectly flaky texture and insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
- Prep Pie Crust: Preheat the oven to 375℉, then make your homemade pie crust or line a pie dish with a store-bought pie crust.
- Cook Asparagus: In a large skillet, add 3 tablespoons of water and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until bright green and crisp-tender. Drain the water and cool for a few minutes before placing it in the bottom of the prepared pie crust.
- Add Cheese: Once cooled, place it in the bottom of the prepared pie crust, then top with 1 cup of shredded gruyère.
- Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
- Bake: Pour the egg mixture into the pie crust and top with the remaining 1/4 cup of shredded cheese. Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or aluminum foil wrapped around the edge. Let the finished quiche sit for 15 minutes before slicing.
Must Have Tools For This Recipe
- Pie Dish: The ideal size for the perfect, savory, eggy, cheesy quiche.
- Whisk: The best way to make sure your filling is mixed well.
- Pie Shield: Prevent burning if your crust starts to brown too early.
Pin this now to find it later
Pin It
Asparagus Quiche
This asparagus quiche has a perfectly flaky texture combined with an insanely delicious flavor. This will be the star of the show at any breakfast or brunch!
Ingredients
- 1 Pre-Made Pie Crust (homemade or store-bought)
- 4 large Eggs
- 2 cups Heavy Cream (best results with higher fat)
- 1 lb Asparagus (trimmed and cut into 1/2-inch pieces)
- 1 1/4 cups Gruyere cheese, shredded, divided (any cheese works)
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat the oven to 375℉.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought crust.
- In a large skillet add 3 tablespoons of water, and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. Drain the water and allow it to cool for a few minutes before placing it in the bottom of the prepared pie crust.
- Once asparagus is slightly cooled, place it in the bottom of the prepared pie crust, followed by 1 cup of shredded cheese.
- In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
- Pour the egg mixture into the pie crust and top with the remaining 1/4 cup shredded cheese.
- Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Nutrition
Serving: 1sliceCalories: 577kcalCarbohydrates: 20gProtein: 18gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 244mgSodium: 577mgPotassium: 329mgFiber: 2gSugar: 4gVitamin A: 2180IUVitamin C: 5mgCalcium: 374mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Quiche Recipes To Try
The best asparagus quiche I have ever had!!
I did make a few modifications but I know the quiche would have been amazing exactly as written!
I added 4 large sautéed mushrooms and used partially cooked hash browns for my crust.
Thanks for a delicious recipe!!
After reading comments I thought I would mention that I did use a large pie dish and dried my asparagus with paper towels to rid it of some water. The 4 eggs/2 cups heavy cream was perfect. Do not skip the resting for 15 minutes step! Perfection!
I have made many quiche and this one was a flop. It was like a egg custard in a pie shell.
I will be going back to my old one from 40 years ago out of my old French Cook Book.
Wayne
B.C. Canada
This looks delish. I’m going to make it for dinner tonight. My first time ever wish me good luck.
Roast the asparagus… unless you’re pressing it after using water to cook/drain, that moisture messes up the consistency. 6 eggs and 1.5 cups half/half works better than 4 to 2 ratio (using cream). Typically with custards which is what “quiche” is, you scald, not boil the milk, cream, etc. Before combining with eggs/seasoning. That initial cook time then becomes the time to sturdy/set your custard… won’t turn out runny. An alternative is to raise heat first 15 mins then reduce for endurance of bake time.
Like the other comments below, I had way too much egg/cream mixture that I had to didn’t fit the pie pan and leaked out all over the sheet pan I had it on. I cooked it 60 minutes til a toothpick came out clean, and it was still not firm enough for me. However, it was quite tasty and I even used a gluten free crust which came out nice and crispy.
All of these ingredients will not fit into a 9″ pie plate. I had to leave out half of the asparagus and half of the egg mixture. It’s in the oven now. Regardless of how it tastes, it’s no longer your recipe. Should you perhaps mention that it a DEEP DISH pie plate is required?
I used a regular 9″ dish tin for this recipe! If you are using an 8″ dish or perhaps a shallow tart pan then this will not fit. But a regular pie pan should work!
Made this today. Followed recipe exactly. For me, it was just ok, the texture didn’t seem as solid (or “quiche” like) as I’m used to from other quiche recipes I’ve made, a bit slightly looser. I’ve made many different quiche recipes over the years & all of them I’ve made have more eggs to cream ratio than this, usually 6 large eggs to 1 1/2 cups heavy cream or half & half. I’ll make this again & try 6 eggs to 1.5 cups of heavy cream instead bc I’m making it fur a friend who loves both quiche & asparagus.
Do you use a 9 inch deep dish pie crust?
Can I used 1/2& 1/2 instead of cream? I’m going to use chopped chives instead of onion powder … they are beautiful and as fresh as the asparagus right now!!
Yes, that will work fine!
This is delicious! I’ve made it 3 times since I found it and love it more with each iteration. I’ve also shared it so other people can share the love. Yum.
There is some confusion with this recipe. It is in the oven now. I have no idea if I did the cheese correctly. I don’t know where the extra cheese came from. Instruction #4 says “Once asparagus is slightly cooled, place it in the bottom of the prepared pie crust, followed by 1 cup of shredded cheese.” Instruction #5 says “In a large bowl, whisk together the eggs, heavy cream, cheese, onion powder, salt, and pepper.” While instruction #6 says “Pour the egg mixture into the pie crust and top with the remaining ¼ cup shredded cheese.”. I had 1 1/4 cups of cheese, one cup used in #4 and 1/4 cup used in #6, where the heck does the cheese come from for #5?
The extra cheese listed in step #5 was a typo! It’s been fixed. Let me know if you try this, it’s so delicious!