This Asparagus Quiche is a light and delicious brunch recipe. Full of simple, yet fulfilling flavors, this will be a hit with guests.
With Easter and Mother’s Day right around the corner, I’ve been working on brunch recipes for you. There is something in general about spring that makes me want to have people over and serve them a giant egg bake and fresh fruit.
This Asparagus Quiche is the perfect spring brunch recipe. Made with fresh asparagus, goat cheese, other simple ingredients, and my amazing pie crust, it all comes together in the most beautiful way. The asparagus becomes perfectly tender and their flavor pairs amazingly with the goat cheese and spices.
How to Make Asparagus Quiche
This is a brief overview to show you just how easy this recipe is. For the full recipe with all of the measurements see the recipe card at the bottom of the post.
- Roll and refrigerate crust. We are going to roll out the crust into the pie pan, and then refrigerate it for 30 minutes. Doing this prevents it from shrinking during baking.
- Pre-bake the crust. The crust of this recipe needs more time than the egg mixture filling, so we are going to pre bake it. Cover the crust with aluminum foil and fill it with pie weights, dried beans, or loose change. Bake for 25 minutes.
- Make the filling. Whisk together the eggs, milk, seasonings, goat cheese, and asparagus.
- Bake the quiche. Pour the egg filling into the hot crust and bake for 45 minutes.
- Let rest. Let the quiche set for an hour before slicing and serving.
Pie Weights
Homemade vs. Store-bought Pie Crust
I am head over heels in love with the crust for this quiche recipe. It is this fool proof pie crust, and it really does work every single time in the most flakey delicious way. It can be made the night before and I even have instructions in my detailed post about how to freeze it.
That being said, if you are crunched for time, take the short cut and use the store bought. Still chill it in the pie pan after rolling it out to prevent it from shrinking during baking.
Easy Pie Crust Recipe
How to Cut Aspargus
I have detailed pictures for cutting asparagus in my Baked Asparagus recipe. In that post you will also read about how to pick ripe asparagus at the store and how to store it in your refrigerator.
Asparagus spears love to tell you exactly where their rough bottom begins. You can snap the bottom, and it will break off naturally where the rough bottom begins. Do this with one piece and you can then line up the rest of the asparagus and cut off the rest of the rough bottoms.
Goat Cheese
If you aren’t a fan of goat cheese you can absolutely swap it out for a different type of cheese. The key is to pick a cheese that will melt well into the quiche. Any of these cheeses would be delicious in this recipe:
- feta cheese
- Swiss cheese
- gruyere cheese
- mozzarella cheese
Adding in Ham
If you are making this asparagus quiche around the holidays, you might have some leftover ham. You could add in 1/2 cup of cubed ham for a delicious addition. Cooked bacon would also be delicious in this.
Storing and Reheating Leftover Quiche
Asparagus quiche should be completely cooled before storing. If it is still warm, storing it will cause the crust to become soggy. Once cooled, cover and store in the refrigerator for 3 to 5 days.
- To reheat the whole quiche: Place it on the middle rack of a 325 degree oven for 20 minutes.
- To reheat individual pieces: Reheat in a 375 degree oven for 10 minutes.
Other Great Brunch Recipes
If you make this asparagus quiche recipe or any of my other recipes, please leave me a comment and let me know what you think!
Asparagus Quiche Recipe
Ingredients
- 1 pie crust (store bought or homemade)
- 5 large eggs
- 2 cups milk I used 1%, but you could use skim as well
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 ounces goat cheese
- 1 pound asparagus trimmed and cut into 1 inch pieces
Instructions
- Roll out the pie crust and put in a deep 9 inch pie pan, wrap with saran wrap and put in refrigerator for 30 minutes. Preheat the oven to 400 degrees Fahrenheit.1 pie crust
- Take out the pie crust, take off the plastic wrap. Line the pie crust with two sheets of aluminum foil. On top of the aluminum foil, place pie weights or loose coins. Bake the pie crust for 25 minutes. Lower the oven temperature to 350 degrees Fahrenheit.
- In a large bowl whisk together the eggs, milk, salt, onion powder, garlic powder, and pepper until there are no streaks of eggs left. Stir in the goat cheese and asparagus.5 large eggs, 2 cups milk, 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 4 ounces goat cheese, 1 pound asparagus
- Remove the foil and loose change from the pie crust. While it is still warm, pour the filling into the pie crust, until it is just full (you might have a little filling left). Place on a baking sheet and bake for 45 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
- Let the quiche set for at least an hour before slicing.
Ann marie says
Hey Lisa love your recipes! For the asparagus quiche! Can I use a deep dish frozen pie crust and does it have to thawed out and par baked or can I just fill and bake ? Thanks you Ann Marie
Honestly, Ann Marie, I have zero experience with frozen pie crusts! I’m so sorry. I would assume that you can just thaw it and bake it.
Dianne says
Great ideas being a widow it’s nice to make a nice meal to enjoy by myself on china
I’m so glad that you are enjoying them!