Spring Asparagus Quiche
Celebrate the essence of the season with this Spring Asparagus Quiche, a light yet satisfying dish perfect for brunch, lunch, or a cozy dinner. Featuring tender, sautéed asparagus and shallots tucked into a flaky, golden pie crust, this quiche is elevated with the rich flavors of Gruyère and Parmesan cheeses. A creamy egg custard, delicately seasoned with salt and pepper, binds it all together, while a decorative layer of whole asparagus spears adds a striking touch of elegance. Ready in just over an hour, this recipe combines simplicity and sophistication, making it a go-to for spring entertaining or a special weekend treat. Serve it warm or at room temperature for a slice of seasonal perfection! Keywords: spring asparagus quiche, asparagus quiche recipe, Gruyère quiche, spring brunch recipe, easy quiche recipe.
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Recipe Information
Ingredients
- 1 piece store-bought pie crust (9-inch)
- 250 grams asparagus spears
- 4 whole large eggs
- 180 milliliters heavy cream
- 120 milliliters milk
- 100 grams grated Gruyère cheese
- 30 grams grated Parmesan cheese
- 0.75 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon olive oil
- 1 piece shallot, finely diced
Instructions
Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch tart pan or pie dish. Trim the edges if needed and line the bottom with parchment paper. Fill with pie weights or dried beans and blind bake for 10 minutes. Remove weights and set aside.
While the crust is baking, prepare the asparagus. Snap off the woody ends and cut the spears into 1-inch pieces, reserving a few whole spears for decoration.
Heat the olive oil in a skillet over medium heat. Add the diced shallot and sauté until softened, about 2 minutes. Add the asparagus pieces (except for the reserved whole spears) and cook for an additional 3-4 minutes until bright green and slightly tender. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until well combined.
Sprinkle half of the Gruyère and Parmesan cheese over the bottom of the partially baked crust. Evenly distribute the sautéed asparagus and shallots over the cheese layer.
Pour the egg mixture evenly over the filling, ensuring the asparagus is covered. Sprinkle the remaining Gruyère and Parmesan over the top, then arrange the reserved whole asparagus spears decoratively on the surface.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. Let cool for 10 minutes before slicing.
Serve warm or at room temperature. Enjoy your Spring Asparagus Quiche!
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 4422 mg | 192% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1525 mg | 117% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
