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Irresistible Asparagus and Gruyere Quiche

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A comforting and elegant quiche featuring tender asparagus and nutty Gruyere cheese in a flaky crust, perfect for brunch or casual dinners. This recipe is quick, easy, and uses simple ingredients for a delicious homemade delight.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (or homemade)
  • 1 bunch asparagus (about 1 pound / 450g), trimmed and cut into 1-inch pieces
  • 1 ½ cups (about 150g) shredded Gruyere cheese
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • a pinch of nutmeg (optional)
  • 1 tablespoon olive oil or butter
  • 1 small clove garlic, minced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Let the pie crust thaw if frozen, then press it firmly into your 9-inch pie dish. Prick the bottom a few times with a fork to prevent bubbles during baking.
  2. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown. Toss in the chopped asparagus and cook for 3-4 minutes until bright green and just tender. Remove from heat and set aside to cool slightly.
  3. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment. Bake an additional 5 minutes to lightly toast the bottom.
  4. In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, ½ cup milk, salt, pepper, and a pinch of nutmeg until fully combined and slightly frothy.
  5. Spread the sautéed asparagus evenly over the partially baked crust. Sprinkle the shredded Gruyere cheese evenly on top of the asparagus. Pour the egg and cream mixture slowly over everything, allowing it to settle gently.
  6. Place the quiche on the middle rack of your oven. Bake for 35-40 minutes, or until the custard is fully set and the top is lightly golden. A knife inserted near the center should come out clean.
  7. Let the quiche cool for at least 15 minutes before slicing to allow the custard to firm up and enhance the flavors.

Notes

Blind baking the crust prevents sogginess. Sauté asparagus briefly to keep it tender but not mushy. Whisk custard well to add air for a lighter texture. Cover crust edges with foil if browning too fast. Let quiche cool before slicing for best results.

Nutrition

Keywords: asparagus quiche, gruyere quiche, brunch recipe, savory pie, easy quiche, homemade quiche, spring recipe

Find it online: https://pokirecipes.com/irresistible-asparagus-and-gruyere-quiche-recipe-easy-homemade-delight/