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    Home » Whole Food Recipes » Simple Dinner Recipes

    April 14, 2020 | By Jami

    Spring Asparagus Quiche Recipe with a Quick & Easy Crust

    Jump to Recipe
    easy asparagus quiche
    easy crust asparagus quiche piece on plate

    A simple and delicious meatless recipe for a spring asparagus quiche that's easy to make even on weekdays with a simple and quick, yet flaky, press-in-the-pan crust.

    asparagus quiche with easy crust on white plate

    Quiches are much like frittatas: binding various sautéed vegetables, and sometimes meat, with eggs and cheese. The difference is that quiches have the dreaded time-consuming crust, so I usually make frittatas more frequently, like this salmon version and this chicken and spinach variation.

    What about a "crustless quiche," though?

    While I know it's a term (made up by the makers of Bisquick I'm assuming), adding a floury mix to an egg mixture doesn't make it a crustless quiche. It makes it a frittata or oven omelette with flour added.

    Just saying, lol.

    Want a true crustless quiche? Make one of the frittatas linked above.

    But when you're in the mood for a true quiche with a crust then you'll want this recipe for spring asparagus quiche because the crust is flaky and e.a.s.y. Really.

    That's because it uses a very simple press-in-the-pan crust, which adds only a small amount of time to the preparation, but has all the buttery goodness you want from a crust.

    Wait, can a press-in-the-pan crust actually be a decent crust?

    Yes! This is surprisingly flaky and so delicious that you may find yourself wanting to make other fillings for it.

    Have I sold you yet?

    Spring Asparagus Quiche Recipe

    spring asparagus quiche ingredients

    Ingredients Needed

    The basic ingredients are things most of us have in our fridges and pantries - the asparagus is the only thing that is more of a seasonal produce item.

    • Flour (I like to use whole wheat pastry flour, but unbleached all purpose will work, too.)
    • Butter
    • Eggs (1 for the crust, 3 for the filling.)
    • Cheese - sharp cheddar, gruyere, fontina, etc.
    • Olive oil
    • Onion
    • Garlic
    • Asparagus
    • Half-and-half
    • Fresh herb of choice - basil, thyme, tarragon
    • Salt and pepper

    quiche press in pan crust unbaked

    Easy press-in-the-pan crust directions

    1. Combine flour, butter and an egg in a food processor until dough holds together.
    2. Press into the bottom and a little up the sides of a 9-inch springform pan.
    3. Chill while making the rest of the quiche.

    See? This we can do.

    making asparagus quiche-cheese layer

    Quiche Directions

    The rest of the recipe consists of sautéing onions, garlic and asparagus until tender.

    While the vegetables are cooking, whisk eggs, half and half, salt and pepper in a large glass measuring bowl.

    When your ingredients are ready, sprinkle the grated cheese on the bottom of the chilled crust.

    TIP: I added chopped fresh basil because that's what I had. Lots of other herbs would work, though I would stick to just one in order to let the asparagus shine. Thyme would be lovely, and tarragon would take it to another level.

    making asparagus quiche vegetable layer

    making asparagus quiche-egg layer

    Then arrange the sautéed vegetables over the cheese and pour the egg mixture evenly over all.

    cutting asparagus quiche

    Slip the pan in the oven to bake for about 45 minutes. And you've got honest-to-goodness quiche.

    TIP: Plan your timing so that the quiche can cool at least 30 minutes before cutting so it holds together nicely.

    While the quiche is cooling, make a salad and dinner is done.

    piece of asparagus quiche

    Variations for asparagus quiche

    Vegetables: You can sauté other vegetables with the asparagus, if you'd like. Mushrooms are great, as is broccoli raab, spring onions, or greens like spinach and kale. Think veggies that will cook in the same amount of time as the asparagus.

    Meats: This is perfect for Meatless Mondays, but if you'd like to add meat, that's easy to do. You can add any type of cooked meat at the same time you spread the vegetables on the crust. Shredded rotisserie chicken, cooked and chopped bacon, sliced precooked sausages would all be great, as well as the classic diced leftover ham.

    piece of asparagus quiche
    Print Recipe Pin Recipe
    4.38 from 8 votes

    Spring Asparagus Quiche Recipe

    With a simple press-in-the-pan crust you can have a light and delicious asparagus quiche anytime.
    Prep Time20 mins
    Cook Time45 mins
    Cooling Time30 mins
    Total Time1 hr 35 mins
    Course: Main Dishes
    Cuisine: French
    Yield: 8 servings
    Author: Jami Boys

    Equipment

    • Springform pan

    Ingredients

    Crust:

    • 1½ cups whole-wheat pastry flour or all-purpose flour
    • 10 tablespoons cold butter cut into chunks
    • 1 egg

    Filling:

    • 1 tablespoon olive oil
    • 1/2 medium onion chopped
    • one clove garlic minced
    • 1 cup (about 1 pound) slender asparagus cut into 1 to 1½-inch pieces
    • 3 large eggs
    • 1 cup half and half
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground pepper
    • 2 tablespoons chopped fresh basil or thyme or tarragon*
    • 1 cup shredded gruyere cheese or sharp white cheddar, Swiss, or fontina

    Instructions

    • Make Crust: In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan. Chill while making the filling.
    • Make Filing: Preheat oven to 375 degrees. Heat oil in a large skillet, add onion and sauté until translucent. Add garlic and asparagus and cook until asparagus is crisp-tender, about 3 to 5 minutes, depending on thickness.
    • Meanwhile, whisk the remaining 3 eggs, half & half, salt and pepper in a large glass measuring bowl. Add chopped fresh herbs now if desired.
    • Sprinkle cheese on bottom of chilled crust and arrange sauteed vegetables over cheese. Pour the egg mixture evenly over the vegetables.
    • Bake: on the bottom rack of the oven until the filling no longer jiggles when shaken, about 45 minutes. Let cool on a rack at least 30 minutes before loosening the pan sides with a knife and then removing the rim.
    • Serve warm or at room temperature with a garden salad and some good bread.

    Notes

    *Use only one herb at a time for this recipe. You can use dried herbs, just reduce amount to 1 teaspoon.
    Recipe Variations:
    Vegetables: You can sauté other vegetables with the asparagus, if you'd like. Mushrooms are great, as is broccoli raab, spring onions, or greens like spinach and kale.
    Meats: This is perfect for Meatless Mondays, but if you'd like to add meat, that's easy to do. You can add any type of cooked meat at the same time you spread the vegetables on the crust. Shredded rotisserie chicken, cooked and chopped bacon, sliced precooked sausages would all be great, as well as the classic diced leftover ham.

    Nutrition

    Calories: 363kcal | Carbohydrates: 19g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 149mg | Sodium: 443mg | Potassium: 209mg | Fiber: 3g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 2mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

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    easy spring asparagus quiche

    Other Similar Main Dishes To Try:

    • Greek Salmon and Vegetable Frittata with Creamy Feta Sauce
    • Simple Sausage and Corn Tart
    • Chicken-Spinach Frittata with Feta & Tomatoes

     

    This recipe has been updated - it was originally published in June of 2010.

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Nancy says

      May 12, 2022 at 5:11 pm

      5 stars
      A little late, yes, but I'll be making this soon... asparagus coming up! But I may try this 'boiled tart crust'... just boil butter and flour together, and press in. There are more variations on line, but, how easy! I found this at David Lebovitz' site.
      https://www.davidlebovitz.com/french-tart-dough-a-la-francaise/

      Reply
      • Jami says

        May 18, 2022 at 7:45 am

        Oh, that's interesting - I will have to try that, too!

        Reply
    2. Tina in Eastern Oregon says

      April 21, 2020 at 12:59 pm

      5 stars
      I made this recipe last night and it turned out great. Especially since I’d never made quiche before! However, just butter, flour and one egg wasn’t enough moisture to hold the crust together. I added about three or four tablespoons of water. My husband said this is a “keeper” recipe. Thanks!

      Reply
      • Jami says

        April 22, 2020 at 11:03 am

        Glad you both like this, Tina! Sometimes different flours soak up moisture more, maybe that's the difference?

        Reply
    3. Juls Owings says

      April 15, 2020 at 9:43 am

      4 stars
      perfect timing... ran over with eggs and the asparagus is coming on

      Reply
      • Jami says

        April 15, 2020 at 11:34 am

        Yay!

        Reply
    4. Lauren Muller says

      April 14, 2020 at 10:13 am

      This looks so good, Jami! And you just provided a solution to my lack of ideas for what to serve for dinner here tonight. I know this is something my guys will enjoy, and (yay), I've got all the ingredients on hand. Thanks for sharing!

      Reply
      • Jami says

        April 15, 2020 at 11:50 am

        Wonderful, Lauren!

        Reply
    5. Jackie C says

      May 05, 2015 at 3:15 pm

      This looks DIVINE! Asparagus is my favorite!

      Oh, and if I win the giveaway sponsored by LTD Commodities, I want a couple of their 24" Americana Stars! LOVE THEM!

      Reply
    6. Cindy says

      June 03, 2010 at 1:47 pm

      Mmmm...that recipe looks very yummy. I love quiche, I have made it many times in the past, but I think I will try this recipe, it looks simple and quick.
      Thank you so much for visiting my blog and leaving a sweet comment. I will try to join your Tuesday meme next week! Thanks for the invite! And thank you so much for the idea of adding green to my potentially yellow garage. I had thought of adding a touch of yellow, perhaps in the flower boxes to the house, but yes, if I put green on the garage it would tie it all in. Thanks so much, that is what I like about the blogging world, you get to pull ideas from so many people.
      Hugs, Cindy S

      Reply
    7. Greenearth says

      June 03, 2010 at 2:34 am

      That looks so tasty.

      Reply
    8. House and Garden Boutique says

      June 02, 2010 at 6:38 pm

      Oh....that sounds so good! And healthy too! Thanks for sharing your recipe. I'll have to make that sometime this summer.

      Reply
    9. imadeitso.com says

      June 02, 2010 at 5:32 pm

      oh yum. i made asparagus quiche a little while ago bu i may try your version soon with the next bunch. ~ana

      Reply
    10. zentmrs says

      June 02, 2010 at 5:10 pm

      I make a lot of fritattas too - one of my favorite ways to use leftover meat and veggies! This looks delicious - may have to put it on next week's menu.

      Reply
    11. Candi says

      June 02, 2010 at 5:59 pm

      Looks yummy. I make a Summer Squash Quiche for a local tea room and bakery, I'm planning to share the recipe next week. I've never used egg in my crust, sounds good!

      Reply

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