Cheesy Asparagus Quiche
Asparagus quiche with cheese is a favorite in our home.
Wondering what to do with that new-season asparagus? It is absolutely divine in a quiche!
The best thing about quiche is that you can use almost anything in the filling. We find it’s a great way to use up vegetables that are past their best, or leftovers from last night’s roast dinner.
This quiche recipe is vegetarian, but you can include meat such as ham or chicken if you like.
The Humble Quiche – Every Busy Person’s Dream Recipe
We really love making quiche here at Diapoint because it’s such a versatile dish. Even though this is a quiche featuring asparagus and cheese, for you it might be a cheesy pepper and courgette quiche, or a ham and cheese quiche, or a whatever’s-in-the-fridge quiche!
Just use the base recipe and similar proportions of different vegetables or meat to make this quiche your own.
But if you DO have some asparagus on hand, this quiche really shows off those pretty spears.
Cheesy Asparagus Quiche Recipe
- 9-inch quiche dish
- 1 disc pastry dough (You can use your own, or a frozen one. We used 1 piece Tenderflake Puff Pastry 50g)
- 4 eggs
- 1 3/4 cups half and half (You can also use non-dairy milk and cream)
- salt and pepper (To taste)
- 14 pieces asparagus
- 1/4 cup broccoli
- 1/4 cup roasted potatoes
- 1/8 cup fresh tomato
- 1/8 cup mushroom
- 1 1/2 cups shredded Gruyère or Emmental Cheese (We used Gruyère)
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes (Optional)
- Butter your quiche dish.
- Roll the dough on a floured surface into a 12-inch round, or a size big enough to fit your pan.
- Unfold the dough into your dish, patting it firmly into the bottom and up the sides. Fold the overhang in your favorite way.
- Place the dough into your refrigerator for 15–30 minutes to let the dough firm up.
- Preheat your oven to 200C (390F).
- Retrieve your dough from the fridge and prick it several times with a fork.
- Blind-bake the pastry shell until lightly golden, about 10 minutes. If you're using puff pastry you may wish to weigh it down with some rice or dried beans over greaseproof paper. When done, Sprinkle some of the cheese evenly over the partially baked pastry shell. Just enough to lightly cover the surface. Then set aside to cool while you make your filling.
- In a mixing bowl, whisk your eggs with the half-and-half, milk or cream. Add salt and pepper to taste.
- Chop off the tips of the asparagus sticks and set the spears aside for decoration. Chop the remaining stems into bite-size pieces, discarding the woody ends.
- Chop up the rest of your vegetables into bite-size pieces, around 1cm cubes.
- Add all vegetables except the asparagus tips into your mixing bowl along with the remaining cheese. Add the oregano and pepper flakes. Mix until well-combined and if needed, season with more salt and pepper.
- Add your quiche mix into your pan on top of your dough. Arrange the asparagus spears on the top of the quiche however you like.
- Place in your oven and bake until the filling is firm, about 30–35 minutes.
- Let the quiche cool a little before cutting it into wedges and serving.
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