Description
A fresh and creamy spring asparagus quiche with tender asparagus, rich eggs, and melted cheese baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 pie crust
- 1 bunch fresh asparagus (250g), trimmed and cut
- 4 large eggs
- 240 ml heavy cream
- 120 ml whole milk
- 100 g shredded Gruyere cheese
- 50 g grated Parmesan cheese
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
Instructions
- Preheat oven to 180°C (350°F).
- Place pie crust in a 9-inch pie dish.
- Heat olive oil in a skillet and cook shallot for 2 minutes.
- Add asparagus and sauté for 3–4 minutes.
- Whisk eggs, cream, milk, salt, pepper, and garlic powder.
- Spread asparagus mixture in crust.
- Sprinkle cheeses evenly.
- Pour egg mixture over filling.
- Bake 35–40 minutes until set.
- Cool slightly before slicing and serving.
Notes
Use fresh asparagus for the best flavor. Gruyere cheese can be replaced with Swiss or cheddar. The quiche can be refrigerated for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg