Quiche with Asparagus Recipe

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

5 from 7 votes

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!

Prep Time15

Bake Time55

Total Time1 10

Recipe Author Lynn April

Servings: 8 slices

Ingredients

▢ ½ recipe homemade pie crust store bought is fine; thawed and chilled
▢ 1 Tablespoon (15mL) olive or avocado oil
▢ 2 cloves of garlic minced
▢ 1 pound (454g) untrimmed asparagus spears approximately 12-14 medium size stalks
▢ 6 large eggs
▢ 1 cup (240mL) milk¹
▢ 4 ounces (113g) shredded cheese²
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper

Instructions

Preheat the oven to 350ºF (177ºC). Set out a 9" x 2" pie dish.
On a floured work surface, roll out the chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12" in diameter.
½ recipe homemade pie crust
Carefully place the dough into the pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer finger knuckle of one hand and thumb and pointer finger of the other. Place pie plate in the freezer while you cook the asparagus.
Remove the bottom third of the asparagus stalks and discard. Cut the remaining ⅔ of the stalks into 3 or 4 pieces (aim for 1 and ½" to 2" pieces).
Heat a large skillet over medium heat. When it is heated, pour in the olive oil, garlic, and asparagus, and cook³ until asparagus just starts to get tender, about 3 minutes. Remove from heat and set aside.
1 Tablespoon (15mL) olive or avocado oil, 2 cloves of garlic, 1 pound (454g) untrimmed asparagus spears
Remove the pie crust from the freezer and prick the crust a few times with a fork. Line the crust with parchment paper and dried beans or a pie chain/pie weights, then parbake the crust for 10 minutes. While the crust bakes, prepare the rest of the filling/
In a large bowl, whisk together the eggs and milk until smooth. Stir in the cheese, salt, and pepper. Set aside.
6 large eggs, 1 cup (240mL) milk1, 4 ounces (113g) shredded cheese2, ½ teaspoon salt, ¼ teaspoon black pepper
When crust is done baking, remove from the oven, remove pie weights and parchment, and place asparagus on the bottom of the pie crust.
Pour the egg and cheese mixture over the asparagus, then place a pie shield around the crust to prevent over-browning. You may also use foil. Bake the quiche for 50-55 minutes or until egg is set in the center. Allow to cool at least 20 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Quiche freezes well, up to 2 months. Thaw in refrigerator overnight.

Notes

Milk: you can use any milk you like in this quiche. I have used everything from buttermilk to non-dairy milk. Just be sure you're using a non-flavored and unsweetened version if you choose to use non-dairy milk.
Shredded cheese: I prefer fresh mozzarella and to shred it on my own, but you can use any kind of cheese you like, pre-shredded or not.
Cook the asparagus: the asparagus will bake in the oven, and while it will soften, it should not get mushy. If you have particularly thin stalks, I recommend flash frying them just so they get coated in oil and garlic.
Increase the protein: to up the protein content of this quiche, you can blend cottage cheese and use that in place of the milk or use a higher protein milk like Fairlife. To keep the fat down, choose lower or low fat versions of these ingredients.
Swap whole eggs for egg whites: while I don't recommend using only egg whites in this quiche, you can substitute some egg whites in for the eggs. Aim for about 50g of egg whites per egg you wish to replace. Use at least 2 whole eggs to maintain some fat for structure.
Use an egg substitute: you can use a full egg substitute for all of the eggs in this recipe, even a plant based egg substitute like Just brand. Aim for 300g (about 50g/egg).

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.