A simple and delicious spring asparagus quiche that’s easy to make even on weekdays with a quick, yet flaky, press-in-the-pan crust.
Quiches are much like frittatas to me: binding vegetables (and sometimes meat) with eggs and cheese.
The difference is that quiches have the dreaded time-consuming crust, so I find myself making frittatas much more frequently, like this salmon version and this chicken and spinach variation.
However, the crust on this springy asparagus quiche is a very easy press-in-the-pan crust which added only a small amount of time, but a lot of buttery goodness.
But can a press-in-the-pan crust actually be a decent crust? Yes! This is surprisingly flaky and you may find yourself wanting to make more things with it.
Umm…sold.
Spring Asparagus Quiche Recipe
How’s this for an easy crust:
- Combine flour, butter and an egg in a food processor until dough holds together.
- Press into the bottom and a little up the sides of a 9-inch springform pan.
- Chill while making the rest of the quiche.
See? This we can do.
The rest of the recipe consists of sautéing onions, garlic and asparagus until tender. (Note: You may see that I added some purple sprouting broccoli from the garden in the photos – that’s a benefit of a garden…being able to add something just because.)
While the vegetables are cooking, whisk eggs, half and half, salt and pepper in a large glass measuring bowl.
I added chopped fresh basil because I had some given to me. Lots of other herbs would work here, 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.
Sprinkle a bit of grated cheese on the bottom of the chilled crust, arrange the sautéed vegetables over the cheese and pour the egg mixture evenly over all.
Ta-da! All that’s left is to bake for about 45 minutes, though you should let it cool at least 30 minutes before cutting so it holds together nicely.
That’s okay – now you have hands-off time to make a salad and visit with your family.
Spring Asparagus Quiche Recipe
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 slender asparagus cut into 2-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 saute until translucent. Add garlic and asparagus and cook until asparagus is tender, about 4 to 5 minutes.
- 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
Nutrition
Other Main Dish Tarts & Frittatas To Try:
- Greek Salmon and Vegetable Frittata with Creamy Feta Sauce
- Simple Sausage and Corn Tart
- Chicken-Spinach Frittata with Feta & Tomatoes
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Jackie C says
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!
Cindy says
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
Greenearth says
That looks so tasty.
House and Garden Boutique says
Oh….that sounds so good! And healthy too! Thanks for sharing your recipe. I’ll have to make that sometime this summer.
imadeitso.com says
oh yum. i made asparagus quiche a little while ago bu i may try your version soon with the next bunch. ~ana
zentmrs says
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.
Candi says
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!