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Asparagus Quiche Recipe

Spring Asparagus Quiche Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 deep‑dish 9‑inch pie crust
  • 1 lb asparagus, trimmed and cut into 1‑inch pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Gruyere cheese
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon fresh black pepper
  • 1/8 teaspoon freshly grated nutmeg

Method
 

  1. Heat oven to 375°F. Press crust into a 9‑inch deep‑dish pie plate, prick bottom, line with parchment and weights, and bake 15 minutes. Remove weights and bake another 5 minutes until pale gold.
  2. Boil asparagus in salted water for 2 minutes, drain, rinse with cold water, and pat very dry.
  3. In a large bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth. Stir in 3/4 of the Gruyere.
  4. Scatter asparagus in the crust, pour custard over, and top with remaining cheese. Bake at 375°F for 35‑40 minutes until center is set with a slight wobble.
  5. Cool on a rack for at least 10 minutes, then slice and serve warm or at room temperature.

Notes

The quiche needs a 10‑minute rest after baking so the custard fully sets; that time is not counted in the cook time above. A metal or glass pie dish both work, though glass may need an extra 3 to 5 minutes in the oven.