Easy Cheesy Asparagus Quiche
User Reviews
4.4
57 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Easy Cheesy Asparagus Quiche
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Easy Cheesy Asparagus Quiche is a delicious tasty Spring time recipe, perfect for lunch, dinner and even brunch, serve with a salad and Dinner is served.
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Ingredients
- 1 pre-made unbaked pie crust
- 15-20 asparagus stalks (depending if you use the whole stalks on top)
- 4 large eggs (room temperature)
- 1 cup + 1 tablespoon shredded gruyere cheese (128 grams total)
- 1½ cups cream whole/heavy or whipping cream at least 30% fat content
- ½ cup milk (2% or whole milk)
- ¼ teaspoon salt
- 1-2 dashes black pepper optional
- 1 tablespoon butter (melted)
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Instructions
- Pre-heat oven to 350F (180C)
TO CLEAN THE ASPARAGUS
- If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third of the spear, where the stem starts to turn tender. Keep only the tender part. Be sure to leave 4-5 spears whole for the top of the quiche, this is optional.
- Cut the spears into ¼ inch pieces, then boil or steam asparagus in a large skillet or pan over medium heat for approximately 10 minutes. Drain and set aside. The whole pieces can be left raw.
- In a 10 inch (26 cm) pie plate, place the pre made (or homemade) pie pastry evenly in the plate, trim any excess dough and crimp the edges, brush with the melted butter, and spread the steamed asparagus on top.
- In a medium bowl, whisk together the eggs, cream, milk, salt and pepper stir in grated cheese.
- Pour the egg mixture over the asparagus.
- Bake for 15 minutes then turn oven down to 325F (160C) continue to bake for approximately 30 - 40 minutes. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!
Notes
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- If you prefer you can blind bake your pie crust a bit first this can help prevent the crust from getting soggy. The crust becomes sturdier after baking and can aid in the overall texture of the baked quiche.
- Start by pre-heating the oven to 350F/180C, prick the bottom of the crust well with the tongs of a fork. Place a piece of parchment paper on top and fill with pie weights, or use dried beans, rice or even sugar, blind bake the crust for about 6-8 minutes then remove the paper and beans, let cool then continue with the recipe, spread with melted butter after blind baking.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze the quiche, after baking when it has completely cooled, place it on a parchment lined baking sheet. Place in the freezer and once completely frozen wrap tightly in plastic wrap and store in a freezer safe container.
- To re-heat it place it in the oven from frozen and reheat until warmed through.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
13g
(4%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Cholesterol
166mg
(55%)
Sodium
282mg
(12%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1210IU
(24%)
Vitamin C
1.8mg
(2%)
Calcium
236mg
(24%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 166mg | 55% |
| Sodium | 282mg | 12% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 236mg | 24% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
57 reviews
Good
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