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Creamy Asparagus and Gruyère Quiche

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A creamy, savory quiche featuring fresh asparagus and nutty Gruyère cheese in a flaky, buttery crust. Perfect for brunch, dinner, or entertaining guests.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (113 g) cold unsalted butter, cubed
  • 3 to 4 tablespoons (45–60 ml) ice water
  • 1/4 teaspoon salt (for crust)
  • 1 bunch (about 12 oz / 340 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup (100 g) shredded Gruyère cheese
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (or half-and-half for lighter option)
  • 1/2 cup (120 ml) whole milk
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 1 tablespoon olive oil (optional, for sautéing asparagus)

Instructions

  1. In a large bowl, combine sifted flour and 1/4 teaspoon salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Drizzle 3 tablespoons ice water over mixture and gently toss. Add more water, 1 teaspoon at a time, until dough just holds together. Shape into disk, wrap in plastic, and chill at least 30 minutes.
  3. Bring pot of salted water to boil. Blanch asparagus for 2 minutes until bright green and tender. Drain and transfer to ice water to stop cooking. Pat dry. Alternatively, sauté asparagus in olive oil for 3 minutes.
  4. Preheat oven to 375°F (190°C). Let dough soften slightly before rolling.
  5. Roll dough on floured surface into 12-inch circle. Transfer to 9-inch tart pan, press into edges, trim excess. Prick bottom with fork. Chill 10 minutes.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, bake 5-7 minutes until golden. Cool slightly.
  7. Whisk together eggs, heavy cream, milk, 1/2 teaspoon salt, black pepper, and nutmeg until smooth and slightly frothy.
  8. Spread asparagus evenly in crust. Sprinkle Gruyère over asparagus. Pour custard mixture over filling just below rim.
  9. Bake on middle rack for 35-40 minutes until custard is set but slightly wobbly in center. Knife inserted should come out clean.
  10. Let quiche rest at least 10 minutes before slicing to allow custard to firm up.

Notes

Keep butter cold when making dough to ensure flakiness. Blind bake crust to avoid soggy bottom. Blanch asparagus to keep color and texture. Let quiche cool before slicing for best results. For gluten-free crust, substitute almond flour but expect denser texture. Dairy-free and vegan adaptations possible with ingredient swaps.

Nutrition

Keywords: quiche, asparagus, Gruyère, flaky crust, brunch, savory pie, creamy quiche, easy quiche recipe

Find it online: https://yumnode.com/creamy-asparagus-and-gruy-e-re-quiche-recipe-easy-flaky-crust-guide/