This Asparagus and Gruyere Quiche is a tasty treat that brings together fresh asparagus and creamy Gruyere cheese in a flaky crust. Perfect for brunch or a light dinner!
I love how easy this quiche is to whip up! Just mix the eggs, toss in the veggies and cheese, and bake away. Plus, it looks so fancy, your friends will think you’re a chef! 😄
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is the star here! You can use other vegetables like spinach, mushrooms, or zucchini if asparagus isn’t available. Just make sure to adjust cooking times depending on the moisture content of the veggies.
Gruyere Cheese: I find Gruyere gives a rich, nutty flavor to the quiche. If you can’t find it, substitute with Swiss cheese or a mild cheddar. They will alter the taste a bit, but still produce a tasty result!
Eggs: The backbone of the custard, eggs should be fresh. You might try using egg substitutes if you’re vegan, using a mix of silken tofu and nutritional yeast for a creamy texture.
Half-and-Half/Cream: Using half-and-half makes a beautifully rich filling. If you want a lighter option, simple whole milk works too. For a plant-based version, consider almond or oat milk, but the texture might be a little different.
Onions/Shallots: They add a lovely depth of flavor to the quiche. If you want to skip them, consider garlic or chives for a different kick. I often use sautéed leeks for a sweet, mild flavor.
How Do I Blind Bake a Pie Crust Successfully?
Blind baking is key to a crisp quiche crust, so it’s worth getting it right! Here’s how to do it:
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and place it in the dish. Trimming the edges and pricking the bottom with a fork are crucial steps to prevent puffing.
- Line it with parchment paper and fill with pie weights or dried beans to keep it flat. Bake for 10 minutes until the edges are lightly golden.
- Remove the parchment and weights, then bake for another 5 minutes to ensure it’s cooked through.
- Let it cool slightly before filling. This prevents a soggy crust!
Blind baking helps the crust hold its shape and texture when filled with that delicious custard mixture. Enjoy your cooking!’
Delicious Asparagus and Gruyere Quiche Recipe
Ingredients You’ll Need:
For the Crust:
- 1 pre-made pie crust (or homemade if preferred)
For the Filling:
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 1 1/2 cups grated Gruyere cheese
- 4 large eggs
- 1 1/2 cups half-and-half or whole milk
- 1/2 cup heavy cream (optional for a richer custard)
- 1 small onion or shallot, finely chopped (optional)
- 1 tablespoon olive oil or butter (for sautéing asparagus/onions)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This quiche takes approximately 15 minutes to prep and about 40-50 minutes to cook. So, you’re looking at a total time of about 1 hour to 1 hour and 10 minutes. A perfect amount of time to whip up this tasty dish for breakfast, brunch, or even dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your quiche cooks evenly from the start!
2. Prepare the Pie Crust:
Roll out your pre-made pie crust and gently place it into a 9-inch pie dish. Feel free to trim and crimp the edges to your liking. It’s also a good idea to prick the bottom lightly with a fork to prevent it from puffing up during baking.
3. Blind Bake the Crust:
Want a crisp crust? Blind bake it! Line the crust with parchment paper and fill it with pie weights or dried beans. Bake it for about 10 minutes, or until the edges start to turn golden. Remove the parchment and weights, then bake for another 5 minutes until it’s lightly golden. Remove from the oven and let it cool a bit.
4. Sauté the Vegetables:
While the crust is baking, heat olive oil or butter in a skillet over medium heat. If you’re using onions or shallots, toss them in first and sauté until they’re soft and slightly translucent. Then, add the asparagus and sauté for about 3-5 minutes or until it’s tender-crisp. Remove the skillet from heat and let it cool slightly.
5. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, half-and-half (and cream if you’re using it), salt, pepper, and nutmeg. Keep whisking until everything is well combined.
6. Assemble the Quiche:
Spread the sautéed asparagus (and onions if you used them) evenly across the prebaked crust. Next, sprinkle the grated Gruyere cheese all over the asparagus.
7. Pour the Egg Mixture:
Now, gently pour the egg mixture over the cheese and asparagus, ensuring it spreads evenly.
8. Bake the Quiche:
Slide your quiche into the oven and bake for 30-40 minutes. You’ll know it’s ready when the filling is set and the top is golden and slightly puffed up. Take a peek through the oven door, and watch that beautiful transformation!
9. Cool and Serve:
Once it’s done, carefully remove the quiche from the oven and let it cool for about 10-15 minutes. This step is important as it allows the filling to set fully. After it cools, slice it up and serve warm or at room temperature. Enjoy every creamy, delicious bite of your Asparagus and Gruyere Quiche!
Can I Use a Different Type of Cheese?
Absolutely! While Gruyere adds a wonderful nutty flavor, you can substitute it with Swiss cheese, mild cheddar, or even feta for a different twist. Just keep in mind that the flavor will vary slightly.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, you can use whole milk for a lighter quiche. For an even creamier texture, mix equal parts heavy cream and milk. Plant-based options like almond or oat milk will also work, but may change the texture a bit.
Can I Make This Quiche Vegetarian?
This quiche is already vegetarian, but you can easily customize it by adding other veggies like bell peppers, spinach, or mushrooms to the mix. Just sauté them beforehand so they’re tender and add great flavor!
How Should I Store Leftovers?
Store any leftover quiche in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 15–20 minutes, or heat slices in the microwave for a quick option.
