asparagus quiche

This asparagus quiche is a total showstopper! Smoked mozzarella and feta make an irresistible filling for the flaky pastry crust. 

Classic Asparagus Quiche

all-purpose flour

salt

baking powder

unsalted butter

water

asparagus (about 8 thin stalks)

olive oil

kosher salt, divided

eggs

milk

heavy cream

black pepper

(about 3/4 cup) smoked mozzarella

feta cheese crumbles

Make the quiche crust

Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.

Roll out and freeze the dough: 

If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking. 

Blind bake the crust

Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.

Saute the asparagus

Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, 1/4 teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.

Reduce the oven heat

When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350 degrees Fahrenheit. 

Make the filling

In a medium bowl, whisk together the eggs, milk, cream, 3/4 teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.

Bake

Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It&#8217;s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated. 

This Bacon Asparagus Quiche is packed with perfectly tender asparagus, salty bacon and sharp cheddar cheese. This easy quiche recipe has options for a low carb, keto friendly crust perfect for a Spring brunch!

Bacon Asparagus Quiche

almond flour

butter

cream cheese

apple cider vinegar

store-bought pie crust

eggs, beaten

salt and pepper

cheddar cheese

asparagus

bacon,

Combine almond flour, salt, butter and cream cheese...

Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.

Add in one egg and apple cider vinegar...

Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.

Roll the dough into a ball and wrap...

Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 30 minutes to allow the butter time to harden again. (I like to prepare the dough the day before).

When ready to use the dough, press it...

When ready to use the dough, press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan) 

Preheat the oven to 350 degrees F.

In a deep dish pie pan (you can...

In a deep dish pie pan (you can also use a cast iron skillet if you do not have a deep pie pan) lightly spray the pan and press the pie crust into the pan and up the edges of the pan.

If using keto crust listed above, pre-bake the...

If using keto crust listed above, pre-bake the crust 10-12 minutes until set. If using regular refridgerated pie crust, you do not have to pre-bake.

In a mixing bowl, combine the eggs, heavy...

In a mixing bowl, combine the eggs, heavy cream, salt and pepper. Whisk vigorously until completely combined. 

Layer the chopped asparagus, cooked bacon and cheese...

Layer the chopped asparagus, cooked bacon and cheese over the crust.

Pour the beaten egg mixture over the crust.

Bake 20-23 minutes until the quiche has set.

Asparagus and Cheese Quiche 

(310 ml) unbleached all-purpose flour

(125 ml) butter,

(75 ml) cold milk (approximately)

onion, finely chopped

lb (454 g) asparagus, trimmed and

chicken broth

eggs, lightly beaten

(250 ml) milk

oz (115 g) Valbert cheese, trimmed of rind and grated (about 1 cup)

Salt and pepper

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In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.

On a floured surface, roll the dough into a thin circle, about 28 cm (12 inches) across. Line a 25-cm (10-inch) quiche pan with the dough. Trim and flute or crimp the edges. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 190°C (375°F). 

PASTRY

In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.

In a bowl, combine the eggs and milk. Add the asparagus mixture and cheese. Adjust the seasoning. Pour the mixture into the pie shell. Arrange the asparagus tips on top. Bake until the centre of the quiche is barely set, about 45 minutes. Let rest for about 10 minutes before serving. Can be served hot, warm or cold.

FILLING

Excellent! Fait avec du gruyère et c’était délicieux.

J’aime beaucoup cette recette, est-ce que la recette de pâte se congèle? Merci

Pourquoi lors de la cuisson, le beurre de la croûte fond?
Merci

C'est très bonne recette! J'ai aussi utilisé du gruyère à la place, délicieux!

Pouvons-nous congeler cette recette? Merci!

Excellente, même le lendemain!
Le Valbert se trouve dans les fromageries.
Mais pourquoi réfrigère-t-on l'abaisse 30 minutes?
Merci!

Délicieuse quiche ! J'ai réussi à impressionner mon père. Merci beaucoup pour cette recette. J'y ai mis du cheddar fort, du jambon et du bacon.

Cette recette de quiche est tout à fait délicieuse ! J'adoreeeee les quiches maintenant ;-)

Excellent, j'ai aussi modifié avec les moyens du bord; ajouté un peu de jambon, utilisé du Cantal, et crème légère. Délicieux.

Featuring a shredded potato crust, this asparagus quiche is a deliciously paleo, Whole30, dairy free, and gluten free springtime breakfast or brunch centerpiece!

Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)

white sweet potato (or russet potato, peeled)

Diamond crystal kosher salt

extra virgin olive oil (divided)

shallot (diced or ½ small onion, diced)

garlic

almond milk (or dairy-free milk of choice)

nutritional yeast

garlic powder

chives

Heat the oven to 400°F with the rack in the middle position.

Shred the potatoes on the large holes of a box grater or in a food processor. Toss the shredded potatoes with ½ teaspoon of Diamond Crystal kosher salt and transfer the salted potatoes to a clean kitchen towel. Wring out the liquid very thoroughly.

In a bowl, toss the drained potatoes with 1½ teaspoons of extra virgin olive oil. Then, transfer the potatoes to a greased 9-inch pie plate.

Line the sides and bottom of the greased 9-inch pie pan with the potatoes, forming a thin crust that reaches the top ledge. Please note that russet potatoes shrink more after baking than white sweet potatoes so you’ll definitely want to add enough potatoes to the sides of the pan. To create a uniform potato crust, use a dry measuring cup to press the potatoes into an even layer.

Pop the crust in the oven for 25 minutes or until the “pie dough” is cooked though and lightly browned. Take the crust out of the oven and cool to room temperature. Turn down the oven heat to 350°F.

Heat a large skillet over medium heat. When the pan is hot, add 1 tablespoon extra virgin olive oil. Toss in the shallots and a sprinkle of salt and cook until tender.

Add the asparagus along with a sprinkle of salt. Cook until bright green and crisp tender. Then, stir in the minced garlic and transfer to a plate to cool slightly.

In a large bowl, add the eggs, yolks, almond milk, nutritional yeast, 1 teaspoon Diamond Crystal kosher salt, garlic powder, and black pepper. Whisk until uniform.

Add the cooked asparagus and diced ham to the baked potato pie crust. Pour the egg mixture on top and sprinkle the fresh minced chives on top.

Bake the quiche in the oven for about 45 minutes or until the center is completely set. Cool on a wire rack for at least 15 minutes. Cut and serve!

https://content.jwplatform.com/videos/UimhlT3n.mp4

Featuring a shredded potato crust, this asparagus quiche is a deliciously paleo, Whole30, dairy free, and gluten free springtime breakfast or brunch centerpiece!

Easy Asparagus Quiche recipe begins with a premade crust and is filled with fresh spring asparagus, green onions, savory bacon, and shredded Gruyère cheese. A simple but perfect brunch recipe.

Easy Asparagus Quiche Recipe

Refrigerated store-bought pie crust

eggs, slightly beaten

shredded Gruyère cheese (or cheddar, swiss, asiago, etc.)

Parmesan cheese

asparagus, chopped

green onions, sliced thinly

Preheat oven to 425°F. Line a 9-inch pie...

Preheat oven to 425°F. Line a 9-inch pie plate with store-bought pie crust and crimp the edges.

In a medium bowl, whisk milk, eggs, salt,...

In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.

Layer cooked, crumbled bacon, Gruyère and Parmesan cheeses,...

Layer cooked, crumbled bacon, Gruyère and Parmesan cheeses, chopped asparagus, and scallions in the crust-lined pie plate. Pour the egg mixture over the top.

Bake 15 minutes in the oven at 425...

Bake 15 minutes in the oven at 425 degrees. Reduce the oven temperature to 325 degrees and continue to bake for another 20 to 25 minutes, or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.

https://mediavine-res.cloudinary.com/video/upload/kvbl0oxej627qjgeofsc.mp4

Easy Asparagus Quiche recipe begins with a premade crust and is filled with fresh spring asparagus, green onions, savory bacon, and flavorful shredded Gruyère cheese. A simple but perfect brunch recipe.

Top 5 asparagus quiche recipes from across the web

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Classic Asparagus Quiche

Bacon Asparagus Quiche

Asparagus and Cheese Quiche

Asparagus Quiche (Paleo, Whole30, G...

Easy Asparagus Quiche Recipe

Top 5 asparagus quiche recipes from across the web

The most viewed asparagus quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Asparagus Quiche

Bacon Asparagus Quiche

Asparagus and Cheese Quiche

Asparagus Quiche (Paleo, Whole30, G...

Easy Asparagus Quiche Recipe

The most viewed asparagus quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine