This Asparagus and Gruyere Quiche is a tasty treat with fresh asparagus and gooey Gruyere cheese. It’s baked in a flaky crust, making it perfect for breakfast, lunch, or a light dinner!
Honestly, who can resist that cheesy goodness? I love making it for brunch and watching everyone enjoy every bite. It’s a crowd-pleaser that feels fancy but is super easy to whip up!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for a bright, crunchy texture. If you’re out of season, you can use frozen asparagus, though it may be softer. Other veggies like spinach or broccoli work great, too!
Gruyère Cheese: This cheese gives a rich flavor, but if it’s hard to find, try substitutes like Emmental, Jarlsberg, or even a mild cheddar. Each will change the flavor profile a bit, but all are delicious!
Eggs: Large eggs are used here, providing the base for that creamy filling. If you’re looking for a lower-cholesterol option, egg whites or an egg substitute can work, but note that the texture may be different.
Heavy Cream: For a lighter version, use half-and-half or milk, but expect a less rich custard. Almond or soy milk is a non-dairy alternative, though it may give a different taste and texture.
Nutmeg: While optional, nutmeg adds warmth and depth to the quiche. If you’d like, try a pinch of paprika or even some herbs like thyme for a different flavor twist.
How Do I Blind Bake the Pie Crust without Making a Mess?
Blind baking helps prevent a soggy bottom in your quiche. Here’s a straightforward method:
- Preheat the oven to 375°F (190°C) and roll out your pie crust into the dish.
- Prick the crust lightly with a fork to avoid bubbling while baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10-12 minutes or until the edges begin to brown. Remove the weights and parchment, then bake for another 5 minutes.
- This makes sure the crust is crisp before adding your filling!
Letting the crust cool a bit before filling helps keep it intact, making slicing easier later on.
How to Make Asparagus and Gruyere Quiche
Ingredients You’ll Need:
For the Crust:
- 1 pre-made 9-inch pie crust (or homemade if preferred)
For the Filling:
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup Gruyere cheese, shredded
- 4 large eggs
- 1 1/2 cups heavy cream or half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon butter (for sautéing asparagus)
- 1 garlic clove, minced (optional)
How Much Time Will You Need?
This delightful quiche takes about 15 minutes to prepare and 45-50 minutes to bake. Don’t forget to let it cool for about 10 minutes before slicing, which helps the filling set nicely. In total, plan for about 1 hour and 10 minutes — perfect for a brunch or a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your quiche cooks evenly once we’re ready to bake.
2. Prepare the Pie Crust:
Roll out your pie crust into a 9-inch pie dish. Press the crust firmly into the dish and trim any excess dough hanging over the edges. Then, poke the bottom lightly with a fork to prevent bubbling during baking.
3. Blind Bake the Crust:
To blind bake, line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 10-12 minutes until the edges start to brown a bit. After that, carefully remove the weights and parchment, and bake for an additional 5 minutes. This gives our crust a nice base!
4. Sauté the Asparagus:
In a skillet, melt the butter over medium heat. If you’re using it, add the minced garlic and sauté for about 1 minute, just until you can smell its yummy aroma. Then toss in the asparagus pieces and sauté them for 3-4 minutes until they’re tender but still have a bit of crunch. Remove from heat and let them cool slightly.
5. Make the Egg Mixture:
In a mixing bowl, whisk together the eggs, heavy cream (or half-and-half), salt, pepper, and nutmeg until everything is well combined and smooth. This mixture will be the filling for your quiche!
6. Layer the Ingredients:
Spread half of the shredded Gruyere cheese evenly across the bottom of the partially baked crust. Then, evenly distribute the sautéed asparagus over the cheese layer.
7. Pour in the Egg Mixture:
Gently pour the egg and cream mixture over the asparagus in the crust. Take your time to make sure it’s evenly spread.
8. Add the Remaining Cheese:
Finally, sprinkle the rest of the Gruyere cheese evenly on top of the filling. This will create a delicious, cheesy crust as it bakes.
9. Bake the Quiche:
Place the quiche in the preheated oven and bake for 35-40 minutes. Look for the filling to be set and the top to turn a lovely golden brown. You can test doneness by inserting a knife or toothpick into the center — it should come out clean.
10. Cool and Serve:
Once it’s done baking, let the quiche cool for at least 10 minutes before slicing. This helps it hold its shape and makes for cleaner slices. Serve your quiche warm or at room temperature with a fresh salad or some steamed veggies. Enjoy your delicious creation!
Can I Use Frozen Asparagus in This Recipe?
Yes, you can use frozen asparagus! Just make sure to thaw it and drain any excess moisture before sautéing. Keep in mind that frozen asparagus may be softer, so adjust the sautéing time accordingly to prevent it from becoming too mushy.
How Do I Store Leftover Quiche?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes or microwave individual slices for about 1-2 minutes until heated through.
Can I Make This Quiche Without Cream?
Absolutely! You can substitute the heavy cream with milk or a non-dairy alternative like almond or soy milk. Just note that using milk will yield a lighter texture, and the flavor might be slightly different, but it will still be delicious!
What Other Cheeses Can I Use?
If you can’t find Gruyère cheese, you can use other cheeses like Emmental, Jarlsberg, or even a mild cheddar. Each will bring its own unique flavor, so feel free to experiment based on your taste preferences!
