The Best Asparagus Quiche Recipe

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This asparagus quiche combines tender asparagus, flavorful eggs, and creamy cheese in a buttery, flaky homemade crust. This quiche is perfect for breakfast, brunch, lunch, or dinner– and the leftovers are just as delicious! Be sure to check out my tips in the recipe card about increasing the protein content and/or making this quiche dairy free.

I’ll often pair it with fruit in the morning, salad in the afternoon, or roasted potatoes and an extra veggie for dinner. And yes, I tend to hyper-focus on it until every last crumb is gone, which usually takes all of 48 hours. I promise you’ll understand if you decide to make it yourself.

The foundation of this quiche is my tried-and-true homemade pie crust— one of the very first things I perfected when I started baking from scratch in 2010. It’s buttery, flaky, and a recipe I’ve made hundreds of times, so you can trust it to turn out just right (here are all my pie recipes).

Whether you’re team homemade crust, store-bought shortcut, or going crustless altogether (this crustless caprese quiche is another fav here!), this quiche can work for you. It’s endlessly customizable, too! I’ve tossed in spinach, broccoli, or whatever veggies happen to be in the fridge. I’ve made it with cottage cheese. I’ve made it entirely dairy free. ALL THE WAYS.

OIL: I typically use olive oil or avocado oil for this recipe, but you can use any oil you prefer.

GARLIC: fresh! Feel free to lean into the pre-minced jarred kind.

ASPARAGUS SPEARS: depending on how thick or thin your spears are, you may need to adjust the saute time. I like the thicker stalks, but not the super thick ones for this quiche recipe.

EGGS: you’ll need 6 eggs for this recipe. See my notes if you want to make a leaner quiche. You can use fresh or cartoned egg whites if you want to replace any of the whole eggs.

MILK: use whatever you like! You can even use non-dairy milk. Just be sure if you’re using the latter, you use an unsweetened/unflavored variety.

SHREDDED CHEESE: again, any cheese works here. I like to shred my own, but pre-shredded will save you time. I usually use mozzarella here, but I’ve used feta and that’s quite a treat. Just pick something that will melt nicely.

SALT & PEPPER: for flavor! Use to your tastes.

Start with the crust: if you’re using my homemade pie crust (yay!), make sure to plan for at least 2 hours of chill time. It’s made with both butter and shortening, which gives it the perfect balance of flavor and structure. Once it’s chilled, roll it out, tuck it into a pie dish, and give the edges a little flair. You can flute them with your fingers if you’re feeling fancy. You’ll pop the crust in the freezer while you prepare the filling.

Sauté the asparagus: first, trim the woody ends off your asparagus (just the bottom third), then chop the rest into bite-sized pieces (I aim for about 1” pieces, though this does not have to be exact). Give it a quick sauté with garlic and a splash of olive oil– just 5 to 7 minutes to start softening things up without turning it all to mush. This step was actually suggested by my in-house cooking consultant (aka my husband), and he was so right. You want the asparagus tender, not sad and soggy. There is a fine line, so err on the side of shorter cooking than longer if you’re not sure what to look for. 

Whisk up the eggs: whisk together the eggs and milk until the mixture is smooth, then stir in your cheese of choice (I always prefer mozzarella here), plus a little salt and pepper. Nothing fancy, just a super simple base that lets the asparagus shine.

That’s it! Easy, flexible, and perfect for making ahead.

THE ASPARAGUS: you can pre-cook the asparagus and store it in the refrigerator for up to 1 day.

THE FILLING: the filling for your quiche can be prepared up to 1 day in advance. Just be sure the mixture is covered tightly and stored in the refrigerator. Give it a good stir to re-mix everything before pouring it into the parbaked crust.

I have a pie chain, but you can also use a set of pie weights to weigh down your pie crust. If you prefer not to have another “thing” in your kitchen, you can use dried beans.

I like to recommend a glass pie dish to folks unfamiliar with pie baking so they can see the doneness of the bottom of their crust. I like to recommend a ceramic one for folks more familiar with pie baking.

Switch up the veggies: asparagus is the star here, but you can absolutely toss in other veggies depending on what you have around. I’ve added spinach, broccoli, even a handful of cherry tomatoes when they were starting to go soft on the counter. Just be mindful of moisture and give things a quick sauté or steam to prevent a soggy bottom (nobody wants that).

Change the cheese (or skip it): I like to use shredded mozzarella here because it melts beautifully and stays fairly neutral, but any melty cheese works– cheddar, Swiss, gruyère, or even feta if you want a little tang. The cheese is really just acting as the “glue” in the filling, so go with what you love or what you need to use up. You can also cut back on it or leave it out altogether if you’re keeping things lighter.

No crust? No problem: I love this with my homemade pie crust, especially because the butter pairs so nicely with the asparagus. But if you’re in a hurry or just not in a crust mood, skip it! The quiche bakes up beautifully crustless (like my popular caprese quiche). Just make sure to oil your dish  well to prevent sticking. Feeling super ambitious? This cauliflower crust is amaaaaazing.

Make it your own: need more protein? Swap some or all of the milk for blended cottage cheese or use a higher-protein milk like Fairlife. Want to lighten things up? Sub in a few cartoned or fresh egg whites (about 50g per egg), just be sure to keep at least two whole eggs for structure. Even a plant-based egg substitute like Just Egg works here if you’re going dairy- or egg-free. Believe it or not, this recipe is very forgiving.

Whether you stick with the classic or mix it up, the key is to keep your veggies tender but not mushy, your crust golden, and your filling simple. Everything else? Totally up to you.

To reheat: I like to reheat my slices in the air fryer, which crisps up the crust again. I’ve also been known to throw it in a bowl and roughly chop it up with my fork before microwaving it for a quicker eat.