Asparagus Quiche
Submitted by bob86
Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that’s as elegant for brunch as it is satisfying for dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsWhen asparagus season hits, this quiche is the perfect way to celebrate those tender green spears.
The combination of Swiss or cheddar cheese melted into a silky egg custard creates the foundation, while steamed asparagus adds a fresh, slightly grassy note. A hint of dill weed and tarragon brings herbaceous brightness that makes the whole dish taste like spring in a pie crust.
The homemade crust is buttery and flaky, though a store-bought shell works in a pinch when you’re short on time.
Kitchen Tips
- Steam don’t boil: Lightly steam the asparagus until just tender-crisp so it doesn’t turn mushy in the oven.
- Cheese choice: Swiss gives a nutty, mild flavor while sharp cheddar adds tang. Try half and half for complexity.
- Buttermilk variation: Swapping milk for buttermilk or sour cream creates an extra-tangy custard with richer body.
- Make it ahead: Assemble the quiche the night before, cover, and bake fresh in the morning for an easy brunch showstopper.
Ingredients
Directions
Grate or cube cheese and place on bottom of unbaked pie crust.
Place chopped and steamed asparagus over cheese layer.
Sprinkle with a little dill weed and tarragon.
Beat together 3 eggs (4 eggs if using quiche pan), milk and pour over top.
Dust with paprika.
Bake 35 to 40 minutes at 375℉ (190℃).
Variations:
Sour cream or buttermilk instead of milk.
Crust: Makes single crust. Cut ingredients together. Roll and shape to fit pan. Use with asparagus quiche recipe.
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