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Easy Cheesy Asparagus Quiche

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 378 kcal
Course: Main Course
Cuisine: American

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)

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C)
TO CLEAN THE ASPARAGUS
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. In a medium bowl, whisk together the eggs, cream, milk, salt and pepper stir in grated cheese.
  5. Pour the egg mixture over the asparagus.
  6. 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

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

% 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.