A golden asparagus quiche will be an impressive addition to your brunch spread and is sure to wow any taste buds at the table.
Brunch Solved – Asparagus Quiche to the Rescue!
Deciding what to pull together for Easter brunch can be overwhelming, but I can always count on an asparagus quiche to come to the rescue.
I don’t know about you, but I’ll eat just about anything in a pie crust. This bubbling, golden pie not only looks stunning, but has a unique combination of flavors that makes me crave it every spring.
There’s the rich fragrance of nutmeg, and just enough cayenne to add flavor without being spicy. You might want to make two so you and your guests won’t be fighting over the last slice!
Asparagus Benefits
The asparagus benefits you’ll reap when you whip up this recipe are also worthy of attention.
Not only is asparagus a tender and flavorful alternative to solid standbys like broccoli or spinach, but it offers an incredible number of health benefits.
Asparagus is great for your digestive system. It’s packed with fiber, feeds the digestive track, and acts as a natural diuretic (bye bye bloating!). Asparagus also offers anti-inflammatory properties and is a great source of Vitamin K.
Of course, it’s low in calories, but asparagus also offers a wealth of antioxidants, especially Vitamin E.
Plus, the vitamin array packed in the little green stalks has given asparagus a reputation as a powerful aphrodisiac. So, go ahead and serve asparagus quiche for dinner too. This is the perfect reason to tell your veggie skeptical husband they should eat it!
How to Cook Asparagus
Having made this quiche a few times, I recommend cooking the asparagus before making the asparagus quiche. In the photos I used large pieces of raw asparagus. It photographed beautifully, but the texture was a little tough.
For future recipe testing, I found much better results with cooked asparagus. If you’re not sure how to cook asparagus, I’ve got three options for you.
To begin, grab a stalk by each end and snap to break it. This removes the dry end and leaves you with the freshest and most tender part of the stalk.
While you can break each asparagus individually, I like to snap one and then use the end as a measurement, so I can just cut the rest of the bunch.
DON’T THROW AWAY ASPARAGUS ENDS! MAKE ASPARAGUS END SOUP!
HOW TO ROAST ASPARAGUS
My preference for asparagus is to roast it. Roasting caramelizes the sugars, softens it nicely, and adds flavor to the asparagus.
To roast, lay stalks out on a baking sheet and drizzle with olive oil and a sprinkle of salt.
Roast for about 10 minutes at 425 F.
As you’ll be baking the asparagus again in the asparagus quiche, you want it to be slightly under cooked when roasting.
HOW TO STEAM ASPARAGUS
Steaming asparagus is another great option – this keeps the texture of the asparagus and the vitamins intact. Steaming is also one of the fastest ways to get the asparagus ready for the quiche.
Simply cover the bottom of a sauce pan with water, add your steamer basket, and bring the water to a boil.
Chop the asparagus and place in the basket, then cover with a lid.
Steam until tender, 3-5 minutes.
HOW TO GRILL ASPARAGUS
Another option for prepping the asparagus quiche is to grill your asparagus stalks.
Just like roasting, lay trimmed asparagus stalks out on a baking sheet and drizzle with olive oil and a sprinkle of salt.
Use tongs to place your asparagus cross wise on the grill.
Watch them to be sure they don’t burn or overcook – they’ll be ready in just 2-3 minutes.
HOW TO MAKE ASPARAGUS QUICHE
- Preheat your oven to 375 F.
- Take your premade pie crust and brush it liberally with Dijon mustard. Set aside.
- Melt butter in a sauté pan while you chop an onion.
- Once the butter is melted, add the onion to the pan and cook until just tender.
- Place the cooked onion, fresh dill, cooked asparagus, and shredded cheddar into the pie shell.
- Beat the eggs well in a medium-sized bowl. To the eggs add milk, nutmeg, cayenne, salt, and pepper.
- Carefully pour the eggs over the veggie and cheese mixture in the pie shell. Make sure the asparagus is evenly distributed throughout.
- Bake your asparagus quiche for 35 – 45 minutes or until just set.
- Cool 10 minutes before serving.
Tips for Making Asparagus Quiche
All in all, this asparagus quiche is super easy to throw together whenever you need a protein and vitamin packed dish. But, with a few tips, you’ll be much more likely to have success, even your first time out.
First, like I mentioned above, make sure to chop your asparagus into small bite sized pieces. This helps the asparagus get evenly distributed throughout the egg and makes it way easier to eat.
Big pieces (like I used in the photos) are pretty in the asparagus quiche but are much harder to maneuver when eating. The goal here is for diners to be able to enjoy without cutting it with a knife.
If you’re cooking for kids, you might also consider cutting down the asparagus to ½ pound. It can be slightly bitter, and kids might balk at the flavor or texture if you use the entire pound. Kids eating at grandmas? Go nuts.
Lastly, if you’re looking for more caramelization on the top of your quiche after it’s set, feel free to hit it with the broiler for 2 – 3 minutes to create a bubbly crust, without overcooking the eggs.
That’s it! With these tips, you too can create a show stopping and healthy asparagus quiche perfect for just about any meal or gathering.
PIN TO SAVE ASPARAGUS QUICHE FOR LATER
Don’t lose this recipe! Pin to save the asparagus quiche for a last minute Easter brunch or breakfast recipe. Then leave a photo in the comments of the pin when you make it. We love seeing what you cook!
ROUND OUT YOUR BRUNCH WITH THESE RECIPES
Want an amazing spread for brunch? Here’s a few more recipes from Eating Richly and a couple blogging friends that would go great with the asparagus quiche.
- Crispy Baked Potato Wedges Recipe
- Instant Pot Ham Recipe
- Guacamole Deviled Eggs
- Apple Cranberry Salad with Endive
- Cinnamon Carrots in Brown Sugar Glaze
- Pink Champagne Margaritas
- Easter Bunny Cupcakes
- No Bake Chocolate Cherry Tart
Asparagus Quiche
A golden asparagus quiche makes an impressive addition to your brunch spread and is perfect for Easter, Mother's Day, or a lazy Sunday. It's also a great way to use up leftover asparagus! Feel free to omit the salt in the recipe if your asparagus is already salted. (7 WW freestyle points)
Adapted with permission from Genius Kitchen.
Ingredients
- 1 prepared pie shell (unbaked)
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 yellow onion, finely chopped
- 1/4 cup finely chopped fresh dill, or 1 teaspoon dried
- 1 pound asparagus, cooked and chopped
- 1 1/2 cups shredded cheddar
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- pinch cayenne pepper
Instructions
- Preheat the oven to 375 F.
- If pie crust does not come in a pie pan, place it into one. Brush the inside of the pie shell with Dijon mustard.
- Melt butter in a large skillet and add the chopped onion. Cook on medium-low heat until onion is softened but not browned.
- Add dill and chopped asparagus to skillet and mix well.
- Scoop asparagus mix into the pie shell, then sprinkle with cheddar.
- Whisk eggs in a medium bowl. Mix in the milk, salt, pepper, nutmeg, and cayenne.
- Pour egg mix over the asparagus and cheese.
- Bake 30-40 minutes until the center is just set but still jiggles slightly when moved.
- Remove from oven and let cool 10 minutes before slicing to serve.
Notes
Nutrition estimates are approximate. You can reduce the WW points and fat/calories by using low fat cheddar and skim cheese.
Nutrition Information:
Yield:
8Serving Size:
8 ServingsAmount Per Serving: Calories: 273Saturated Fat: 8gCholesterol: 134mgSodium: 453mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 12g
Such a lovely way to serve asparagus. This would be fantastic for Easter or Mother’s Day brunch.
I made your asparagus quiche this evening for supper and my husband and I loved every bite. I followed your recommendation and steamed the chopped asparagus 3 minutes before adding it to the pie crust and the consistency was perfect. I wasn’t so sure about the Dijon mustard but went ahead with it and am so glad I did. It really added a nice flavor and “zing” to the quiche. I used extra sharp white cheddar and a gluten-free crust. Will make this again, for sure! Thanks.