Lots of vegetables can be layered into a quiche, but asparagus stands out from the crowd. Its slightly sweet flavor and delicate texture complement the fluffy eggy filling of this savory custard pie. Asparagus quiche is one of our favorite quiche recipes to savor hot or cold, for breakfast, brunch, dinner or lunch.
Spring is the best time of year for buying asparagus, when the bright-green stalks are tender and have the best flavor. Luckily, many asparagus recipes can be enjoyed all year long. Like all quiche recipes, this is a versatile recipe to adapt with whatever you have on hand, like other vegetables or cheeses. It’s also easy to prepare ahead of time, and it even freezes well.
Asparagus Quiche Ingredients
- Pie dough: You need pastry for a single-crust pie for this recipe, which can be made with shortening or use a classic butter pie pastry. Store-bought pie crust works, too. Here are our Test Kitchen’s picks for the best premade pie crust brands.
- Fresh asparagus: Fresh spears are the best choice for this recipe. Thawed frozen asparagus, even drained and dried well, might make the quiche watery, plus it won’t look as crisp and decorative on top.
- Half-and-half: Just like the name says, this milk product is 50% whole milk and 50% heavy cream. In quiche, the fat adds richness and helps the quiche fully set. You can use whole milk, but the quiche might not firm up as effectively. With a lower-fat milk, you run the risk of a runny quiche.
- Cheese: Swiss cheese adds a lot of savory notes to this quiche. But you can use other cheeses, like white cheddar or Gruyere. You can also use goat cheese or feta, but you’ll want to cut back on the amount. Goat cheese can be strong in flavor, and feta is saltier.
Directions
Step 1: Bake the crust
Preheat oven to 350°F. On a lightly floured surface, roll your dough to an 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the crust while preparing filling.
Editor’s Tip: If you’re starting with a ball of fresh pie dough, set it on a lightly floured surface, and roll into a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim and flute the edge. Refrigerate the crust for 30 minutes before baking.
Step 2: Steam the asparagus
Cook the asparagus in a small amount of water until tender. Drain and let the asparagus cool. Set aside three spears for garnish, and cut the remaining asparagus into 1/2-inch pieces.
Editor’s Tip: A great way to cook the asparagus is in a large skillet with about 1/2 inch water. Bring the water to a simmer, and add the spears. Cover and cook for three to five minutes or until tender. Drain the asparagus, and let it cool, gently rolling in a clean towel if still wet.
Step 3: Mix the vegetables
In a medium bowl, combine the cut asparagus pieces, green onions with flour, and toss until the vegetables are coated.
Transfer the vegetables to the pie shell, and sprinkle with the cheese.
Step 4: Add the egg filling
In a large bowl, whisk together the eggs, cream, salt, dried basil and ground cayenne until smooth.
Pour the mixture into the pie shell, distributing it evenly.
Step 5: Bake the quiche
Bake the quiche on a lower oven rack for 30 minutes. Cut the reserved asparagus spears in half lengthwise, and arrange them, cut side down, in a wheel pattern on top of the quiche filling. Return the quiche to the oven, and bake for 5 to 10 minutes longer, until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Editor’s Tip:Â It’s important to let quiche rest before slicing for the egg custard to properly set. You want a nice clean cut of quiche, not an oozing eggy mess.
Recipe Variations
- Add cooked onions: For a little sweetness, cook white or yellow onions in olive oil until lightly browned, and use these in place of the green onions.
- Sub in other vegetables: Sneak a cup of sliced mushrooms, spinach or broccoli into this recipe. Make sure to cook either one, and drain off any excess moisture before adding to the filling.
- Add extra protein: You can sprinkle a little extra protein into this quiche without altering the other ingredients. Try 3/4 cup flaked and well-drained crab meat or 1/2 cup cooked and crumbled bacon.
How to Store Asparagus Quiche
Store slices of leftover quiche covered tightly in the fridge for up to four days.
Can you freeze asparagus quiche?
You can freeze asparagus quiche, which is best for longer storage. Completely bake and cool a whole asparagus quiche before you freeze it. Wrap individual slices or a whole quiche tightly in plastic wrap then foil, and store in a freezer-safe bag or airtight container for up to three months. To reheat, remove from the freezer, and take off all of the wrapping. Let it sit at room temperature for 30 minutes before reheating in a 350° oven until fully heated through.
Asparagus Quiche Tips
How do you choose the best asparagus for quiche?
If you’re lucky enough to have your own garden crop, freshly harvested asparagus will have the best flavor and texture. If you’re buying asparagus, look for firm, bright-green (or purple or white asparagus) bunches, with tightly furled tips and smooth stalks. Read on for more tips on how to tell if asparagus is bad.
How do you make quiche without a soggy bottom?
There are few things that will help make a quiche without a soggy bottom. First off, blind bake your crust. Then, for a properly set filling, use half-and-half, cream or whole milk; low-fat milk is too watery. And if you’re using moisture-rich vegetables like asparagus, be sure to cook them first and drain off excess water. Finally, bake the quiche on the lower bottom rack to ensure enough heat bake the bottoms well without overbaking the filling.
How do you keep quiche from becoming rubbery?
A well-balanced quiche that’s light and custardy starts with the eggs. Too many eggs in the dish can turn it rubbery, and too few will keep it from setting completely. How you mix the filling also matters. Start by beating the eggs on their own (here’s how to crack an egg with minimal mess), then mix in the cream and seasonings until they show a smooth, even color. This way, you avoid hard flecks of egg white or yolk within the finished quiche.
