Asparagus Quiche

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A simple egg quiche loaded up with asparagus and cheese. Pair with my favorite homemade pie crust or go crustless!

I don’t know about you, but I am completely and 100% sugared out. 

And this asparagus quiche post coming to you on January 1st has absolutely nothing to do with any kind of “diet” or whatever, but really and truly because this family was craving veggies.

Between all the cookies and chocolates and cakes we consumed over the holiday season, we found ourselves really wanting some greens and it turned out our bodies needed it in a bad way.

I whipped up this quiche on Sunday afternoon and it was completely gone by Monday after breakfast. 

Yep. Savory eggs and veggies is what we needed after the sugar rush.

Now before I get to what exactly this asparagus quiche entails, I feel it necessary to say… My bringing this recipe to the blog is in no way a judgement to you if you’re still eating cookies and chocolates and cake. 

We are whole-heartedly a “balance is everything” kind of household (helloooo, I have brownies in the oven as I’m typing this), and if right now, this quiche is just not what you’re all about, you do you, friend. FOR REAL.

But for those of you who are down with something other than sugar right now, this asparagus quiche is going to rock your socks off, because when I tell you that we were “oh my gosh, this is so good”ing after every bite, I mean it. 

So let’s start with the basics. And let’s get the basics out of the way, in case your basics wants to look different than mine.

This particular quiche starts with a homemade pie crust. My favorite homemade pie crust, to be exact. It’s a winner, a keeper, a staple… Grab that recipe and never let it go!

But if you’re not feeling the pie-crust-from-scratch situation, then absolutely take a shortcut with store bought. You’ll know where to pick up in the recipe’s instructions.

And, of course, you always have the option of going crustless for this asparagus quiche recipe. In fact, this crustless caprese quiche is one of the most popular recipes on my blog. I am totally down with no crust.

But I was feeling something different and I really wanted the flaky, buttery texture of a pie crust to go with my eggs and asparagus. Ya feel me?

You do your quiche howeverrrr you please.

For those of you who are into my homemade pie crust, though… You’ll be blown away. 

It’s crazy easy to put together, I have all the photos and clear instructions written out for you, and the end result is amazeballs and the perfect foundation for any filling– fruity, pumpkin-y, or savory alike. 

We use shortening and butter in our pie crust to give the perfect texture and structure. And you’ll need about 2 hours for it to chill before using it, so plan ahead if you’re going that route.

The filling for this quiche is super simple, and I wanted to keep it such because sometimes, recipes can get a little crazy with spices and seasonings and all the little add-ins. 

The only thing going on in this quiche is asparagus sautéed with garlic, some cheese of your choice (we went with mozzarella), and some salt and pepper. 

SIMPLE!

The asparagus and garlic cook for only about 5-7 minutes, just enough time for the asparagus to start softening, but not turning it to mush. I consulted my household cooking expert on this part, because I was just going to throw them in raw (seriously, this is why I don’t cook).

His suggestion to par cook was perfect. You can thank Mr. Muscles for that one!

If you don’t have a pie shield, I suggest that you get one. It goes around the crust while it bakes and prevents it from over-browning and drying out. 

If you don’t have a pie shield, foil works just as well!

About 50ish minutes in the oven, and this asparagus quiche is all yours to devour just as quickly as we did.

I am not kidding when I use the word “devour.” I served this for dinner on Sunday night, after it had just been baked that afternoon, and between Matt and myself, we ate 4 slices.

The kids picked at half a slice between the two of them, but they’re in a phase, never mind the fact that they will eat pie, eggs, and asparagus all separately (?!). EYE ROLL.

We were practically fighting for the rest of this quiche at breakfast on Monday, and then POOF! It was gone.

Ridiculously and simply delicious without much going on but asparagus and eggs. Really.

The cheese is there, but it’s an afterthought and more or less for texture and “glue.” The crust is a wonderful texture addition and the butter in it just complements the whole dish. 

Perfection!

I think my favorite part is how the asparagus is slightly crunchy and lends well to everything else going on. Too soft, and there would just be stringy vegetable mush going on, too hard and you might as well be eating celery. Juuuuust right.

If you’re searching desperately for veggies after the holiday buzz, this is it. And if you just really love asparagus and want to change up the way you’re eating it, this easy asparagus quiche is also for you.

I will definitely be back next week with all.the.sugar, so thank you for allowing this savory quiche idea into the ever-popular collection between the sugar bits. 

Here’s to 2020, lots of balance (in food and in life), and all the occasional veggie cravings.