Asparagus Quiche Recipe

I absolutely love this Asparagus Quiche Recipe because it strikes that perfect balance between creamy, savory, and fresh. Whenever I make it, the flaky crust combined with tender asparagus and the cheesy custard filling always gets rave reviews from family and friends. It’s one of those dishes that feels fancy enough for guests but simple enough for a weekend brunch or a cozy dinner at home.

You’ll find that asparagus brings a lovely, slightly grassy note to the quiche, and when paired with parmesan and green onions, the flavors just sing. Whether you’re looking for a make-ahead meal, a springtime centerpiece, or a satisfying vegetarian dish, this Asparagus Quiche Recipe is absolutely worth trying out—you’ll be hooked, trust me!

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Ingredients You’ll Need

Each ingredient in this Asparagus Quiche Recipe works in perfect harmony to create that classic quiche experience. From the flaky crust made with cold butter to the rich, cheesy custard filling, every component counts. Using fresh asparagus and quality parmesan really makes a difference here.

• All-purpose flour: The base for the crust, use unbleached for the best texture.
• Superfine sugar: Just a touch to balance flavors in the crust.
• Salt (for both crust and filling): Enhances flavor—don’t skip it!
• Butter: Cold and unsalted, helps create flaky pastry layers.
• Cold iced water: Keeps the dough tender and workable.
• Olive oil: For sautéing asparagus without overpowering its natural taste.
• Asparagus: Fresh and trimmed, chopped into bite-sized pieces for easy eating.
• Eggs: The binding agent for the custard filling.
• Milk and heavy cream: Makes the filling rich and creamy—use full fat for the best silky texture.
• Parmesan cheese: Freshly grated for nutty, savory depth.
• Black pepper: For a gentle kick that complements the cheese perfectly.
• Green onion: Thinly sliced to add a mild onion note and fresh color.

Variations

I love making this asparagus quiche my own by switching up ingredients based on what I have and what everyone enjoys. Feel free to experiment—you’ll find the quiche is super forgiving and welcoming to all sorts of creative additions.

• Add protein: I often toss in cubed ham or crispy turkey bacon to make it more filling, especially for lunch or dinner.
• Extra veggies: Mushrooms or sautéed spinach are great to sneak in more greens and texture.
• Cheese swaps: Playing with cheddar, feta, or pepper jack can change the flavor profile deliciously.
• Gluten-free crust: If you’re avoiding gluten, try a store-bought or homemade gluten-free pastry—your quiche will still shine.

How to Make Asparagus Quiche Recipe

Step 1: Prepare the Crust Dough

Start by combining the flour, superfine sugar, and salt in a food processor. Adding the cold butter next, pulse the mixture until it looks crumbly but with some pea-sized bits of butter showing. This helps make the crust flaky, which is my favorite part. Then drizzle in the iced cold water gradually—don’t soak it all at once—and pulse just until the dough comes together. Form the dough into a disk, wrap it tightly, and pop it in the fridge for at least 30 minutes to chill.

Step 2: Blind Bake the Crust

Once chilled, roll the dough out on a lightly floured surface to about 12 inches in diameter—it’s okay if it’s rustic, just make sure it fits your pie dish. Press it gently into a 9-inch pie pan, letting the edges hang over, then trim or fold as needed. Cover the dough with parchment paper and fill it with pastry weights or uncooked rice to stop bubbling. Bake at 325°F (160°C) for 25 minutes, remove the weights and parchment, then bake another 10 minutes until the crust is golden and set. Cooling the crust completely on a wire rack prevents sogginess.

Step 3: Cook the Asparagus Filling

While the crust cools, heat a splash of olive oil in a non-stick pan over medium heat and toss in chopped asparagus. Cook for just 2–3 minutes until tender but still bright green, then season with salt and pepper. I find transferring the cooked asparagus to a paper towel-lined plate is key to soak up moisture—it helps keep your quiche filling from becoming watery.

Step 4: Mix the Custard and Assemble

Whisk together eggs, milk, heavy cream, and freshly grated parmesan in a large bowl until smooth and slightly frothy. Then gently fold in the cooked asparagus and thinly sliced green onions. Pour this luscious mixture into your pre-baked crust, making sure the filling is evenly distributed.

Step 5: Bake the Quiche

Reduce the oven temperature to 285°F (140°C) and bake the quiche for 30 to 35 minutes. You want the filling to be just set in the center but still slightly wobbly—this ensures it won’t be dry when cooled. I usually check by gently shaking the pan; if the edges are firm but the middle has a gentle jiggle, it’s perfect. Let it cool for at least 10 minutes before slicing; this also helps it hold together better.

How to Serve Asparagus Quiche Recipe

Garnishes

I usually garnish mine simply with an extra sprinkle of parmesan and a few fresh chives or sliced green onions. The brightness of fresh herbs perfectly complements the creamy richness of the quiche. Sometimes I add a dollop of sour cream or a light drizzle of lemon-infused olive oil for a fresh twist.

Side Dishes

Pairing this asparagus quiche with a crisp side salad or a lightly dressed arugula salad adds a delightful refreshing contrast. I also love serving it alongside roasted potatoes or a fresh fruit salad to turn it into a complete brunch spread. My family goes crazy for it with some crusty bread and a cup of freshly brewed coffee.

Creative Ways to Present

For special occasions, I like to bake mini asparagus quiches in muffin tins—they’re perfect for entertaining and look adorable on the platter. You can also top your quiche with edible flowers or a dusting of smoked paprika for a colorful, elegant touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover quiche in an airtight container or tightly wrapped with plastic wrap in the fridge. It stays good for up to a week, which is great for quick lunches or snacks. Just be sure to cool it completely before covering to avoid condensation and sogginess.

Freezing

Occasionally, I freeze leftover slices by placing parchment paper between them in an airtight container. This way, I can pull out just the portion I want without thawing the whole dish. Frozen quiche lasts up to six months, and the texture stays surprisingly good after reheating.

Reheating

To reheat, I prefer the oven method—placing the quiche slice on a baking sheet covered loosely with foil at 350°F (175°C) for about 5–7 minutes, until warm through. It keeps the crust crispier than microwaving. But if you’re in a hurry, the microwave works fine; just heat in short bursts to keep it from drying out.

FAQs

Final Thoughts

This Asparagus Quiche Recipe is definitely one of my go-to dishes when I want something that feels special without the fuss. I love the way the crispy crust and creamy filling come together with that fresh burst of asparagus—it’s comfort food that feels light and elegant at the same time. I encourage you to give it a try, play around with your favorite variations, and share it with those you care about. You’re going to love having this delicious recipe in your kitchen arsenal!

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