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Irresistible Asparagus Gruyere Quiche

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A cozy and easy-to-make asparagus Gruyère quiche featuring a flaky buttery crust, roasted asparagus, and creamy custard with nutty Gruyère cheese. Perfect for brunch or a simple elegant dinner.

Ingredients

Scale
  • 1 store-bought or homemade 9-inch pie crust
  • 1 bunch asparagus (about 12–15 spears), trimmed and cut into 1½-inch pieces
  • 1 cup shredded Gruyère cheese (about 100g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • ½ cup whole milk or 2% (120ml)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 tablespoon olive oil or butter for roasting asparagus
  • ½ small yellow onion, finely chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim the tough ends of asparagus and cut into 1½-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt.
  3. Spread asparagus on a parchment-lined baking sheet and roast for about 10 minutes until tender but still bright green. Set aside to cool slightly.
  4. If using store-bought crust, thaw per package instructions. Fit crust into a 9-inch pie dish, pressing gently to avoid air bubbles. For homemade crust, roll out and chill briefly before lining the dish.
  5. Blind bake the crust by lining it with parchment and filling with pie weights or dry beans. Bake for 10 minutes, then remove weights and parchment.
  6. Sauté the finely chopped onion in a small pan with a teaspoon of butter or oil over medium heat until translucent and sweet, about 5 minutes. Let cool.
  7. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until combined and slightly frothy.
  8. Stir in about two-thirds of the shredded Gruyère and the sautéed onions into the custard mixture.
  9. Spread the roasted asparagus evenly over the pre-baked crust. Pour the custard mixture over the asparagus evenly.
  10. Sprinkle the remaining Gruyère cheese on top.
  11. Bake the quiche for 35–40 minutes until the custard is set but slightly jiggly in the center. A knife inserted should come out clean.
  12. Let the quiche rest for at least 10 minutes before slicing and serving.

Notes

Roasting the asparagus before adding it reduces moisture and prevents soggy crust. Blind baking the crust is essential to keep it crisp. Let the quiche rest before slicing for cleaner cuts. If crust browns too fast, tent with foil during baking.

Nutrition

Keywords: asparagus quiche, gruyere quiche, brunch recipe, easy quiche, savory pie, cozy brunch, roasted asparagus, creamy custard

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