This Asparagus and Gruyere Quiche is a tasty treat packed with fresh asparagus and creamy Gruyere cheese. It’s perfect for breakfast, lunch, or a weekend brunch!
Quiche always makes me feel fancy, even if I just whipped it up in my kitchen. Plus, who can resist that cheesy goodness? I love it warm or cold—either way, it’s a win!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key to this quiche. You can substitute with other veggies like spinach, broccoli, or zucchini if asparagus isn’t available. Frozen asparagus works too; just thaw and drain it before using.
Gruyere Cheese: This cheese melts beautifully and has a nutty flavor. If you can’t find Gruyere, Swiss cheese or Comté are great alternatives. For a lower-fat option, consider part-skim mozzarella.
Heavy Cream: Heavy cream creates a rich filling, but you can use whole milk or half-and-half for a lighter version. For dairy-free, try almond or oat milk, but check consistency to ensure it sets well.
Nutmeg: While optional, nutmeg adds warmth to the flavor. If you don’t have it, a pinch of paprika or cayenne can bring a nice kick as an alternative.
How Do I Ensure a Perfectly Baked Pie Crust?
Baking the crust before filling it (blind baking) is crucial to avoid a soggy quiche. Here’s how to do it well:
- Preheat your oven to 375°F (190°C).
- Fit the pie crust into a 9-inch dish, trim the edges, and poke holes with a fork.
- Cover with parchment/foil and fill with weights. Bake for 12-15 minutes until edges are set.
- Remove the weights, bake another 5 minutes until lightly golden. This step makes all the difference!
How to Make Asparagus and Gruyere Quiche
Ingredients You’ll Need:
For the Crust:
- 1 pie crust (9-inch), store-bought or homemade
For the Filling:
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 1 ½ cups Gruyere cheese, grated
- 4 large eggs
- 1 ½ cups heavy cream or whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil or butter (for cooking asparagus)
How Much Time Will You Need?
This quiche recipe takes about 25 minutes to prepare and 35-40 minutes to bake. Make sure to factor in an additional 10-15 minutes for the quiche to cool before slicing and serving. In total, set aside about 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that the oven is hot enough to cook the quiche evenly.
2. Prepare the Pie Crust:
Roll out your pie crust and fit it into a 9-inch pie dish. You can trim and crimp the edges to make them look nice if you’d like. Don’t forget to prick the bottom of the crust lightly with a fork to prevent it from bubbling during baking!
3. Blind Bake the Crust:
To avoid a soggy crust, you’ll need to blind bake it. Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 12-15 minutes until the edges are set. Then, remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden. Set it aside to cool slightly.
4. Cook the Asparagus:
In a skillet, heat the olive oil or butter over medium heat. Add the asparagus pieces and sauté them for about 3-4 minutes until they are tender but still crisp. Once done, take them off the heat and let them cool for a moment.
5. Prepare the Filling:
In a large bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, and nutmeg if you’re using it. Mix until everything is smooth and well combined.
6. Assemble the Quiche:
Spread half of the grated Gruyere cheese evenly over the bottom of your partially baked crust. Then, scatter the sliced asparagus over the cheese. Pour the egg and cream mixture over the asparagus, and finally sprinkle the remaining Gruyere cheese on top.
7. Bake the Quiche:
Carefully place the assembly in your preheated oven and bake it for 35-40 minutes. You’ll know it’s done when the filling is set and the top has a lovely golden brown color.
8. Cool and Serve:
Once out of the oven, let the quiche cool for about 10-15 minutes before slicing it. This helps it hold its shape better. You can serve it warm or at room temperature—enjoy your delicious Asparagus and Gruyere Quiche!
Can I Use Other Vegetables Instead of Asparagus?
Absolutely! You can substitute asparagus with other veggies like spinach, broccoli, or zucchini. Just make sure to adjust the cooking time accordingly based on the vegetable you choose.
How Can I Make This Quiche Without Dairy?
If you’re looking for a dairy-free option, you can use almond milk or oat milk in place of heavy cream or whole milk. For the cheese, try a dairy-free cheese alternative that melts well.
Can I Prepare the Quiche Ahead of Time?
Yes, you can! You can prepare the quiche and bake it up to a day in advance. Just let it cool completely, cover it well, and refrigerate. When ready to serve, reheat it in the oven at 350°F (175°C) until warmed through.
How Long Will Leftovers Last in the Fridge?
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through.
