Servings
Font
Back
Fluffy Asparagus Quiche
5 from 72 votes

Fluffy Asparagus Quiche

The Fluffy Asparagus Quiche features a tender olive oil-based crust filled with eggs, blanched asparagus, garlic, and feta cheese. The asparagus is quickly blanched to preserve its bright color and crisp-tender texture before being incorporated into the egg and cheese custard mixture. This quiche offers a balance of creamy and slightly tangy flavors from feta, with a delicate, flaky crust that supports the soft filling.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 mini quiche
Calories: 391 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 egg
  • 4-6 asparagus ends trimmed, stalks
  • 2 cloves garlic minced
  • 1/3-2/3 cup feta cheese plus extra to garnish, crumbled
  • ⅔ cup half and half
  • salt to taste
  • black pepper to taste
EASY QUICHE CRUST
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup olive oil
  • ¼ cup water ice cold

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees F.
  2. First make the crust by mixing the flour and salt with fork.
  3. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
  4. Pour into flour and mix gently with a fork. [just until mixed; don't overwork it]
  5. Divide dough into 4 equal parts and press each flat on a solid surface.
  6. You'll want to press the dough super thin so it comes out flaky and magical.
  7. Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  8. Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
  9. Next start on your asparagus.
  10. Trim the ends and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender. Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process [no soggy spears here!] Slice the spears into thin diagonal cuts... or pretty much any way you feel like slicing them! Just not super thick.
  11. Beat the eggs until the yolks and whites are incorporated and add your half and half.
  12. Add a little salt ad pepper to taste.
  13. Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
  14. Bake at 350F for 30-35 minutes.
  15. Crumble a little feta on top and serve.
  16. If you're feeling feisty, top with a drizzle hot sauce and a barley-there sprinkle of red pepper flakes for an early morning pick-me-up... aka a mondo kick in the tastebuds=) You know you love it!

Notes

  • Nutrition information is estimated and should be adjusted as needed based on ingredient brands and measurements.

Nutrition Information

Calories 391kcal (20%) Carbohydrates 28g (9%) Protein 12g (24%) Fat 26g (40%) Saturated Fat 7g (35%) Cholesterol 190mg (63%) Sodium 511mg (21%) Potassium 179mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 554IU (11%) Vitamin C 2mg (2%) Calcium 140mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 mini quiche

Amount Per Serving

Calories 391

% Daily Value*

Calories 391kcal 20%
Carbohydrates 28g 9%
Protein 12g 24%
Fat 26g 40%
Saturated Fat 7g 35%
Cholesterol 190mg 63%
Sodium 511mg 21%
Potassium 179mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 554IU 11%
Vitamin C 2mg 2%
Calcium 140mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.