What better way to enjoy fresh asparagus than this Asparagus Quiche recipe? Flaky crust with cheesy, creamy filling baked to golden brown perfection. This is the ultimate crowd-pleasing Sunday brunch recipe.
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Quiche recipe
- This savory quiche is so versatile; customize it with your favorite cheese combination and vegetables.
- An elegant yet very simple dish for a gathering or a delicious lunch.
- After testing numerous combinations, the taste of the tangy feta was AMAZING - everyone loved it.
The cheese mixture, along with asparagus and the rest of the ingredients, makes the best rich custard with a smooth texture, delicate taste, and perfect yellow color.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Pie crust, I used my crust here from How to Blind Bake a Pie Crust. You can also use refrigerated store-bought pie crust or frozen pie crusts.
- Fresh asparagus spears.
- Evaporated milk: you can use whole milk, but evaporated milk gives a richer quiche filling. Heavy cream also works
- Shredded cheese: I use a combination of mozzarella cheese, white cheddar and feta cheese.
- Olive oil
- Spices and flavor bases like garlic, onion powder, salt, and black pepper.
Before you begin: essential tools
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- Large nonstick skillet
- Pie pan or pie plate
- Large mixing bowl
- Pie weights if you are making homemade crust.
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Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a skillet over medium heat, add olive oil, minced garlic, and chopped asparagus spears.
- In a large bowl, add eggs, evaporated milk, salt, pepper and onion powder. Whisk eggs gently then add shredded mozzarella, white cheddar and feta cheese. Mix until just combined.
- Fold in the cooked asparagus.
- Pour egg mixture into the pie crust and place the quiche on a baking sheet to catch any spillage then bake. Serve garnished with fresh herbs.
Adaptable recipe – make it your own!
- Fresh dill or green onions go well with this quiche.
- Many cheeses work with this recipe; use your favorite cheese combination. here are some others to try: Muenster, Parmesan, Goat Cheese, Fontina, Asiago and Havarti.
- Add sliced mushrooms, a handful of fresh spinach, bell peppers, or even broccoli to the egg batter before adding into the pie shell.
- When sauteing the asparagus and garlic, add a ½ small chopped red onion for added flavor.
- A touch of cayenne adds a nice flavor.
Looking for a lighter, low-carb option that doesn’t skimp on flavor? Check out this Crustless Spinach Quiche—a creamy, veggie-packed dish that’s as easy to make as it is delicious.
My notes
- This recipe is for using a par-baked homemade crust. I like making my own pie crust.
- If using a store-bought crust, the crust does not need to be par-baked, just thawed according to package directions.
- If using a deep dish pie crust, you may want to use four eggs to be able to fill the entire pie dish.
- When mixing the eggs, be careful not to over beat the eggs. Doing so will add air to the eggs and may cause the quiche to rise when cooking and then fall when cooled.
Storage and reheating
Refrigerate - Store leftover quiche in an airtight container and refrigerate for up to 3 days.
Freeze - Quiche is great for freezing. Double-wrap the cooled quiche and freeze it for up to 3 months.
Reheat- Thaw in the fridge overnight and bake in a 350F oven for 8 to 10 minutes.
Make Ahead
Quiche is great made ahead. Bake the quiche, let it cool completely then refrigerate. When ready to server bake in a 350F oven for 10-15 minutes to crips it up.
Perfect pairings: what to serve with
Although quiche is perfect by itself it shines even more right next to a the right side. Soups, salads, as a breakfast, fresh strawberries as fresh asparagus are fresh about the same time as strawberries.
Your questions answered: FAQs
The quiche should be set, a slight jiggle should show little to no movement in the center.
Evaporated milk has a longer shelf life so you can always keep a couple of cans on hand. It also adds a touch of sweetness, richness and creaminess to recipes. It is preferred in asparagus quiche but you can also use whole milk or heavy cream.
I like to use about 2 to 2 ½ cups but if you are adding in extra vegetables, you may want to use less cheese.
More egg recipes for breakfast
Looking for a quick and delicious breakfast idea? Try this Egg in a Biscuit recipe— and check out these recipes too!
The thing with quiche is that it’s so impressive, and aside from a homemade crust, it is very easy. If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Asparagus Quiche with Feta
Ingredients
- Asparagus - 1 bunch washed and ends trimmed off
- 2 teaspoon olive oil
- 1 teaspoon fresh garlic minced (1-2 clove)
- 3 large eggs room temperature
- 1 can 12 oz evaporated milk
- 1 teaspoon onion powder
- ⅛ teaspoon salt , or to taste
- ⅛ teaspoon pepper
- 1 cup mozzarella shredded
- 1 cup white cheddar cheese or monterey jack shredded
- ½ cup feta crumbled
- 1 9-inch par-baked pie crust
Instructions
- Preheat your oven to 375° F degrees.
- Wash and trim the asparagus, cut into ½ to 1 inch pieces.
- In a skillet, add olive oil, minced garlic and chopped asparagus spears. Sauté the spears and garlic for about 1 minute, but no more than 2 minutes. Don’t overcook the asparagus as you don’t want it to be soggy in the baked quiche.
- Take skillet off the heat and set the asparagus to the side to cool while you make the egg mixture.
- In a bowl, add eggs and whisk gently. Pour in evaporated milk, salt, pepper and onion powder. The eggs are whisk gently to keep from adding too much air into the mixture.
- Fold in the shredded mozzarella, white cheddar and feta cheese. Mix until just combined.
- Fold in the cooled asparagus.
- Pour the egg and cheese mixture into the pie crust, pouring from the center. Egg mixture should come just up to the edge of your pie crust.
- Place the quiche on a baking sheet to catch any spillage.
- Bake the quiche in the center of the preheated oven for 40-45 minutes. Quiche is done when the sides are set and the center is nearly set. Let cool for 10 minutes before cutting into and serving.
- Top with chopped chives or green onions, if you wish before serving.
Nutrition
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Ausha
I made your asparagus quiche this evening for supper and my husband and I loved every bite. I used extra sharp white cheddar and a gluten-free crust. Will make this again, for sure!
Kim
Another favorite of mine. It came out very good. The only modification I made is that I roasted some red onions with asparagus as well.
Casia
This recipe is so delicious! I also added pieces of bacon into the asparagus mix. Easy to prepare and so good!