Fresh Asparagus Quiche

Total Time

Prep: 30 min. Bake: 35 min.


6-8 servings

Once those first fresh asparagus spears sprout up, invite some special friends for a brunch and pull out this recipe. This lovely pie has a hint of Swiss cheese and beautiful green asparagus peeking out of every slice. — Ann Eastman, Greenville, California


  • 1 pound fresh aspragus, trimmed
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups milk
  • 4 eggs, beaten
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup dry bread crumbs


  1. Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted in the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.

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