Description

This Cheesy Asparagus Quiche is a creamy and comforting dish perfect for brunch, lunch, or a light dinner. Tender asparagus combines with eggs, cream, and melted cheese inside a flaky buttery crust. It’s simple to prepare, full of flavor, and perfect for sharing with family or friends.

Ingredients

Scale

1 (9-inch) pie crust
1 tablespoon olive oil
1 small onion, finely chopped
1 bunch asparagus, trimmed and chopped
4 large eggs
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded cheddar or gruyère cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon nutmeg (optional)
1 tablespoon fresh parsley, chopped

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Instructions

Preheat the oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and press it gently into the edges.
Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for about 3 minutes until soft.
Add chopped asparagus and cook for another 3–4 minutes until slightly tender.
In a large bowl whisk together eggs, heavy cream, milk, salt, pepper, garlic powder, and nutmeg.
Sprinkle half of the shredded cheese into the pie crust.
Add the cooked asparagus and onion mixture evenly.
Pour the egg mixture over the filling.
Top with remaining cheese and parmesan.
Bake for 35–40 minutes until the center is set and the top is golden.
Allow the quiche to rest for 10 minutes before slicing and serving.

Notes

For the best flavor use fresh asparagus and a mix of cheeses such as cheddar and gruyère. Allow the quiche to cool slightly before cutting so the filling sets properly. Leftovers store well in the refrigerator for up to 4 days and can be reheated in the oven at 325°F.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 350mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 12g
Cholesterol: 145mg