
Asparagus Quiche
Total Time
Prep: 20 min. + cooling Bake: 30 min. + standing
Yield
6 servings
Asparagus quiche is one of our favorite quiche recipes to savor hot or cold, for breakfast, brunch, dinner or lunch.
Ingredients
- Dough for single-crust pie
- 1/2 pound fresh asparagus, trimmed
- 2 green onions, thinly sliced
- 1 tablespoon all-purpose flour
- 2 cups shredded Swiss cheese
- 3 large eggs, beaten
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon basil
- 1/8 teaspoon cayenne pepper
Directions
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
- Bake on a lower oven rack for 30 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 470 calories, 33g fat (20g saturated fat), 187mg cholesterol, 529mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 18g protein.
There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen.
I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer!
My husband is a grain farmer, and we have four grown children and 13 grandchildren.
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC