In a recent What I Eat in a Day video, I showed a quiche that I had made and I got some requests for a recipe, so today I'm showing you how to make an asparagus quiche! I thought asparagus would be perfect for this time of year because it's a quintessential spring food and one of my personal favorites. Plus, I'm always looking for new ways to work it in to my meals for the short period of time it's available. Quiche is a great dish to make because it feels a little fancy and it's super versatile. You can serve quiche for breakfast, brunch, lunch, or dinner and it can be eaten warm, room temperature, or cold. It's a great recipe for dinner when you want something that feels a little special and it's also perfect for brunch or a special occasion, like Mother's Day, a bridal shower, or a baby shower. It can also be made ahead of time and it's really easy to make two at once! This asparagus quiche is delicious and I think you'll love it!
1 pie crust (homemade or store-bought)
1 tablespoon grass-fed butter
1/2 onion, diced
1 pound raw asparagus, woody ends removed and cut into 2-inch pieces
1.25 teaspoons salt, divided
1 cup grated cheddar cheese (or other cheese of your choice)
1 cup whole milk
1/2 cup cream
- If making your own pie crust, roll it out, place it in your pie pan, and crimp the edges. Place finished pie crust in the freezer for 30 minutes. If using store-bought pie crust, just store it in the freezer until you're ready to cook it.
- Preheat oven to 350F.
- Remove pie crust from freezer. Take a piece of parchment paper to line the pie crust and roll it in a ball a few times until crinkly (this will make the parchment easier to work with). Line the pie crust with the parchment.
- Add pie weights or dry beans on top of the parchment to fill the pie crust. Spread the weights in an even layer and gently push them against the sides of the crust so that there aren't any gaps between the crust and the parchment.
- Bake the crust in the oven for 20 minutes. Then, remove the crust from the oven, take out the pie weights and parchment, and bake the crust on its own for 10-15 minutes more, or until the crust starts to brown. Remove the crust from the oven and set aside to cool.
- While the pie crust is baking, prepare the asparagus filling. Heat butter in a medium skillet over medium heat. Once the butter is hot, add the onion to the pan and cook, stirring frequently, until translucent (a few minutes).
- Next, add asparagus and 1/4 teaspoon of the salt to the pan. Cook, stirring occasionally, until the asparagus is bright green and crisp-tender. Remove from the heat and set aside to cool.
- Assemble the quiche by first sprinkling 1/2 of the grated cheese onto the base of the crust. Then, add your asparagus mixture on top of the cheese and spread evenly. Cover the asparagus mixture with the remaining cheese.
- In a bowl, combine eggs, milk, cream, and remaining 1 teaspoon of salt and whisk until fully combined.
- Pour the egg and milk mixture over the cheese and asparagus to fill the pie crust.
- Cook the quiche in a 350F oven for 40 minutes. When it's done, it will still be a little jiggly, but will finish setting up as it cools. Cool for at least 20 minutes and then enjoy, or store in the refrigerator for later.