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
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.)
- Eggs (1 for the crust, 3 for the filling.)
- Cheese – sharp cheddar, gruyere, fontina, etc.
- Olive oil
- 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.
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.
Spring Asparagus Quiche Recipe
- Springform pan
- 1½ cups whole-wheat pastry flour or all-purpose flour
- 10 tablespoons cold butter cut into chunks
- 1 egg
- 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
- 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.
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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