Asparagus Quiche with Quick and Easy Crust

This asparagus quiche is made with simple, real ingredients that let the flavors of herbs, cheese, and asparagus come through. With a quick, press-in crust that’s filled with tender vegetables and a creamy egg mixture, this recipe works just as well for brunch, dinner, or make-ahead meals, giving you flexibility throughout the week.

Quiches are similar to frittatas that bind 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 like this salmon version and this chicken and spinach variation more frequently,

What about a “crustless quiche,” though?

While I know it’s a term (made up by the makers of Bisquick I’m assuming), for a dish that adds a flour to an egg mixture, that doesn’t make it a crustless quiche in my opinion. It makes it a frittata or oven omelette with flour added. Just saying.

If you want a true crustless quiche, simple make one of the frittatas linked above with no commercial mix needed!

A crusted quiche for everyday.

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

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?

Ingredient Notes

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.
• Cheese: A flavorful cheese is best for this like sharp cheddar, gruyere, fontina, Swiss. I sometimes like to add a dusting of parmesan to the top as well.
• Asparagus: Obviously the star of the show, but you’ll also use onions and garlic and can easily add more vegetables like chopped sweet peppers and mushrooms. Think veggies that will cook in the same amount of time as the asparagus.
• Half-and-half: You can also use whole milk.
• Fresh herb of choice: My favorites are basil, thyme, or tarragon. I do, however, make this often with dried herbs if it’s not a season when I have fresh.

Want More Protein? This is perfect for Meatless Mondays, but if you’d like to add meat to increase the protein, 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 quiche addition of diced leftover ham.

Let’s Make this Easy Asparagus Quiche

Step 1: Make crust. Combine flour, butter and an egg in a food processor until dough holds together. TIP: if it seems too dry after processing until it starts holding together, you can add a bit of water, 1 tablespoon at a time.

Step 2: Press crust in pan. Press into the bottom and a little up the sides of a 9-inch springform pan (No springform pan? Use a 9-inch deep-dish pie plate.) Chill while making the rest of the quiche.

See? This is an everyday crust we can do.

Step 3: Prepare filling. Sauté the onions, garlic and asparagus in a skillet until tender. While the vegetables are cooking, whisk eggs, half and half, salt and pepper in a large glass measuring bowl.

Step 4: Layer cheese. When your ingredients are ready, sprinkle the grated cheese on the bottom of the chilled crust.

Step 5: Layer vegetables. Then arrange the sautéed vegetables over the cheese.

HERB TIP: I added chopped fresh basil because that’s what I had. Lots of other herbs work well, 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.

Step 6: Bake. Slip the pan in the oven to bake for about 45 minutes.

Step 7: Cool. Let the quiche cool 20 to 30 minutes for the easiest cutting.

COOLING TIP: While it’s best to plan your timing so that the quiche can cool the 20-30 minutes before cutting, on busy weekdays you’ll often find me serving it right away. It’s a little more crumbly, but still just as good!

Serving Suggestions

While the quiche is cooling, make a salad and dinner is done. Here are some of my favorites to serve with quiche:

• Quick And Easy Chopped Salad (a nice way to add protein to the meal)
• Easy Kale Quinoa Salad with Lemon & Parmesan
• Easy Roasted Beet Salad with Feta or Goat Cheese (in spring, make this with frozen roasted beets!)

I hope you enjoy this asparagus quiche as much as we do – please leave a rating and review to let me know!

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4.92 from 12 votes

Asparagus Quiche with Quick and Easy Crust

This asparagus quiche has a quick press-in crust, tender asparagus, and a creamy, cheesy filling that is great for both brunch and dinner.

Prep Time20 minutes mins

Cook Time45 minutes mins

Cooling Time (optional)30 minutes mins

Total Time1 hour hr 5 minutes mins

Yield: 8 servings

1x2x3x

Author: Jami Boys

Equipment

• 9-inch springform pan OR 9-inch deep dish pie pan (the springform pan's removable sides make it easier to serve)

Click for Cook Mode

Ingredients

Crust:

• 1½ cups whole-wheat pastry flour or all-purpose flour
• 10 tablespoons cold butter cut into chunks
• 1 egg*
• Optional: if crust seems a bit dry, add water 1 tablespoon at a time until you can press it together

Filling:

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1 cup slender asparagus, cut into 1 to 1½-inch pieces (about 1 pound)
• 3 large eggs*
• 1 cup half and half or whole milk
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon ground pepper or to taste
• 2 tablespoons chopped fresh basil or thyme or tarragon**
• 1 cup shredded cheese: gruyere, sharp white cheddar, Swiss, or fontina
• Optional: grated parmesan cheese, sprinkled on top of filling before baking

Instructions

• Make Crust: In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough comes together in a rough ball (if it doesn't seem to hold together, you can add water, 1 tablespoon at a time until you can press it together with your hands).
• Press dough evenly over the bottom and 1¼ inches up the sides of a 9-inch springform pan (or deep dish pie 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 then arrange sautéed vegetables over the 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, 40 to 45 minutes. Let cool on a rack at least 30 minutes before loosening the pan sides with a knife and then removing the rim. (Or serve right away and have the pieces a little more rough looking – it's up to you!)
• Serve warm or at room temperature with a garden salad and some good bread.

Notes

*You’ll need a total of 4 eggs for this recipe.

**Use only one herb at a time for this recipe. Use dried herbs if needed by reducing the 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.

Adding Protein: 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.

Storage: Store the pieces individually in airtight containers in the refrigerator for up to 5 days – it’s a great meal prep recipe. Eat it for dinner on night 1 and then have it for lunch a couple times during the week.

Nutrition

Serving: 1piece | Calories: 363kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | 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!

More Egg-Based Main Dishes

• 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.