Asparagus and cheese quiche is a delicious and quick brunch dish that you’ll love, especially in the spring and summer. The cheese gives it a rich and flavorful taste, and its beautiful appearance makes it a great choice for a late breakfast or a light dinner. I’ve also included some healthy alternatives to the cheese in this article, such as substituting whole milk for heavy cream and using a dough-free method by generously greasing the pie dish with olive oil. I’ve also included a Gruyère cheese alternative if you don’t have it on hand.
To prepare this easy asparagus and cheese quiche, start by partially baking a flaky pastry crust, then layer fresh asparagus spears with cream. Asparagus and cheese quiche is a wonderful way to enjoy delicious seasonal vegetables.
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Ingredients
Yield: 6 Servings
- Refrigerated or Homemade pie crust – 1 9-inch
- Fresh Asparagus – 1 bunch (Trimmed)
- Shredded Gruyère or Swiss Cheese – 1.5 cups
- Large eggs – 4
- Heavy cream or half-and-half – 1 cup
- Salt – 1/2 teaspoon
- Black Pepper – 1/4 teaspoon
- Nutmeg – 1 pinch
- Garlic Powder – 1/2 teaspoon
Suggestions & Alternatives:
- Healthy: Swap the heavy cream for whole milk and use a crustless method by greasing the pie dish thoroughly with olive oil.
- Other alternatives – Substitute Gruyère cheese or Swiss cheese for sharp white cheddar or Fontina cheese.
Asparagus and cheese quiche
Asparagus and cheese quiche is a simple and delicious dish for spring brunch.
Ingredients
- 1 refrigerated or homemade 9-inch pie crust
- 1 bunch fresh asparagus, trimmed
- 1.5 cups shredded Gruyère or Swiss cheese
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch nutmeg
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F. Fit the pie dough into a 9-inch dish and poke the bottom with a fork. Line with parchment paper and pie weights, then bake for 10 minutes. Remove weights and bake for 5 more minutes until dry.
- Snap the woody ends off the asparagus. Boil in salted water for 2 minutes, then immediately plunge into ice water to stop the cooking and keep them bright green.
- In a bowl, whisk together the eggs, cream, salt, pepper, garlic powder, and nutmeg until well combined but not excessively foamy.
- Spread half of the shredded cheese across the bottom of the par-baked crust.
- Arrange the blanched asparagus spears on top of the cheese (starburst patterns look great!). Sprinkle the remaining cheese over the top.
- Slowly pour the egg mixture over the vegetables and cheese.
- Bake for 35 to 40 minutes until the edges are set and the center has a slight jiggle.
- Let the quiche rest on a wire rack for at least 15 minutes to allow the custard to set before slicing.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 345Unsaturated Fat: 21gCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 26g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.