Spring Asparagus Quiche Recipe with a Quick & Easy Crust
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.
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
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
Easy press-in-the-pan crust directions
- 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.
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.
Then arrange the sautéed vegetables over the cheese and pour the egg mixture evenly over all.
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.
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.
Want to save this?
Enter your email below and you'll get it straight to your inbox. Plus you'll get easy new recipes, gardening tips & more every week!
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 (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
Nutrition
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.
Wow! Made this for Sunday supper and it was the best quiche that I have had in a long time. I added mushrooms and red pepper and it was great for a snowy night in Ontario.
I’m so glad Arlene! I bet those additions were great – and a nice way to wait for spring to come!
Hi Jami, could this crust be pressed into a deep dish pie plate? Or is the volume too much for a pie plate? I have my own asparagus patch so this quiche will definitely be on the menu once the asparagus comes on!! Thanks so much!
I would think a deep dish pie plate would be similar to the springform pan, Lola – as long as it’s a good 9.5 to 10 inches.
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/
Oh, that’s interesting – I will have to try that, too!
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!
Glad you both like this, Tina! Sometimes different flours soak up moisture more, maybe that’s the difference?
perfect timing… ran over with eggs and the asparagus is coming on
Yay!
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!
Wonderful, Lauren!
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!
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
That looks so tasty.
Oh….that sounds so good! And healthy too! Thanks for sharing your recipe. I’ll have to make that sometime this summer.
oh yum. i made asparagus quiche a little while ago bu i may try your version soon with the next bunch. ~ana
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.
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!