This Asparagus and Gruyere Quiche is a creamy delight packed with fresh asparagus and melted cheese. It’s perfect for brunch or a light dinner!
You can’t go wrong with the cheesy goodness of Gruyere! I love having a slice warm or cold—either way, it’s a winner at my table. Plus, it’s super easy to whip up! 🥳
Key Ingredients & Substitutions
Asparagus: Fresh asparagus adds a vibrant color and crunch. If it’s out of season, feel free to swap it with broccoli, spinach, or even frozen peas. I love using thin asparagus for a delicate texture!
Gruyere Cheese: Gruyere brings a nutty flavor, but you can substitute with Swiss cheese or a mix of cheddar and mozzarella for a different taste. I sometimes use a little extra cheddar for sharper flavor!
Eggs: Large eggs are key for a fluffy filling. Eggs can be replaced with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan option, though it might change the texture slightly.
Pie Crust: A refrigerated pie crust saves time, but homemade pastry dough is delightful, too! If you’re gluten-free, consider using a store-bought gluten-free crust or making a crust from almond flour.
How Do I Blind Bake a Pie Crust Perfectly?
Blind baking ensures your crust is crisp and not soggy. Here’s a simple way to do it:
- Preheat your oven to 375°F (190°C).
- Line your crust with parchment paper and fill it with pie weights or dried beans. This prevents it from puffing up.
- Bake for about 12-15 minutes until the edges are golden. Remove the weights and paper, then bake for another 5 minutes to brown the bottom slightly.
Don’t rush this! It helps keep your quiche filling from making the crust soggy. I like to keep an eye on it in those last few minutes to avoid burning.
How to Make Asparagus and Gruyere Quiche
Ingredients You’ll Need:
For the Crust:
- 1 refrigerated pie crust (or homemade pastry dough)
For the Filling:
- 1 bunch fresh asparagus (about 1 pound), trimmed and cut into 2-inch pieces
- 1 1/2 cups grated Gruyere cheese
- 4 large eggs
- 1 1/2 cups whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil or butter (for sautéing asparagus)
- 1 small onion or 2 shallots, finely chopped (optional)
How Much Time Will You Need?
This delicious quiche takes about 15 minutes to prepare and about 50 minutes to cook. After baking, let it cool for about 10 minutes before serving. So, plan for around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 375°F (190°C). Then, fit the pie crust into a 9-inch pie plate or quiche dish. Trim any excess dough and crimp the edges for a nice look. Use a fork to prick the bottom of the crust lightly, which helps it cook evenly.
2. Blind Bake the Crust:
To keep the crust from getting soggy, line it with parchment paper or foil, and fill it with pie weights or dried beans. Bake for 12-15 minutes, or until you see the edges starting to turn golden. After that, carefully remove the weights and paper, and bake for another 5 minutes to brown the bottom. Take it out of the oven and set it aside while you prepare the filling.
3. Prepare the Asparagus:
In a skillet, heat the olive oil or butter over medium heat. If you’re using onion or shallots, sauté them until they’re translucent. Then, add the asparagus and cook for about 3-5 minutes, just until they’re tender but still have a nice crunch. Remove the skillet from the heat.
4. Mix the Filling:
In a large bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and nutmeg (if you’re using it). Make sure everything is combined well.
5. Assemble the Quiche:
Spread the sautéed asparagus (and the onion, if you added it) evenly over the pre-baked pie crust. Next, sprinkle the grated Gruyere cheese over the top. Finally, carefully pour the egg mixture over everything, ensuring an even distribution.
6. Bake the Quiche:
Place the assembled quiche in the preheated oven and bake for 35-40 minutes. You want the filling to be set and the top to be golden brown. To check if it’s done, insert a knife in the center—if it comes out clean, it’s ready!
7. Cool and Serve:
Once baked, let the quiche cool for about 10 minutes before slicing. You can serve it warm or at room temperature, making it a perfect dish for brunch or a light dinner.
Enjoy your savory Asparagus and Gruyere Quiche!
Can I Use Different Vegetables in This Quiche?
Absolutely! While the recipe features asparagus, you can substitute it with other vegetables like spinach, broccoli, or zucchini. Just make sure to sauté them first for the best texture and flavor!
What if I Don’t Have Gruyere Cheese?
No worries! If Gruyere isn’t available, you can use Swiss cheese, cheddar, or a combination of mozzarella and aged cheddar for a delicious twist. Each cheese will bring its unique flavor profile to the quiche.
Can I Freeze Leftover Quiche?
Yes, you can freeze quiche! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. To reheat, bake it from frozen at 350°F (175°C) for about 30-40 minutes or until heated through.
How Do I Get a Flakier Pie Crust?
For a flakier crust, use cold butter when making homemade pastry dough and avoid overworking the dough. If using a store-bought crust, keep it chilled until you’re ready to bake it. Blind baking, as called for in this recipe, also helps achieve a better texture!
