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Asparagus Quiche for Spring Brunch

Close-up of a thick slice of asparagus quiche showing bright green asparagus pieces in a creamy egg filling.
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Make this elegant asparagus quiche ahead of time for a stress-free spring brunch centerpiece. It features bright green asparagus, creamy custard, and Gruyere cheese.

Ingredients

Scale
  • 1 9-inch unbaked pie crust
  • 1 bunch fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/2 cup shredded Gruyere cheese
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375 degrees F. Place the pie crust in a 9-inch pie plate.
  2. Blanch the trimmed asparagus: Drop the spears into boiling water for 2 minutes, then immediately transfer them to an ice bath. Drain well and pat dry. Cut the asparagus into 1-inch pieces.
  3. In a skillet, heat the olive oil over medium heat. Sauté the asparagus pieces for 3 minutes until slightly tender. Remove from heat.
  4. Sprinkle the Gruyere cheese evenly over the bottom of the pie crust. Distribute the cooked asparagus over the cheese.
  5. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until fully combined. This is your easy quiche batter.
  6. Slowly pour the egg mixture over the asparagus and cheese in the pie crust.
  7. Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving.

Notes

  • You can assemble the entire quiche, unbaked, up to 24 hours in advance. Cover it loosely with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.
  • For a crustless asparagus quiche, lightly grease a pie plate and omit step 1.

Nutrition

Find it online: https://dishicious.com/asparagus-quiche-make-ahead-sophistication/