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overhead picture of an asparagus quiche that has pieces cut out
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5 from 1 vote

Asparagus Quiche Recipe

This Asparagus Quiche is a light and delicious brunch recipe. Full of simple, yet fullfilling flavors, this will be a hit with guests.
Prep Time10 mins
Cook Time1 hr 10 mins
Crust Chill Time30 mins
Total Time1 hr 50 mins
Course: Breakfast
Cuisine: American
Keyword: brunch recipe, holiday meal, leftover ham, quiche recipe
Servings: 8 people
Author: Lisa Longley


  • 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


  • 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.
  • 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.
  • 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.
  • 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.