Nothing says ‘elegant brunch’ quite like a perfectly baked asparagus quiche. Whether you’re hosting a special gathering or treating yourself to a leisurely weekend meal, these flaky, savory tarts are the ultimate crowd-pleaser. We’ve gathered 20 mouthwatering recipes that showcase this spring favorite in all its glory—from classic combinations to creative twists. Get ready to find your new go-to brunch star!
Classic Asparagus and Gruyere Quiche
Elevate your brunch game with this asparagus and Gruyère quiche. Packed with creamy custard and tender spears, it’s a showstopper that’s surprisingly simple to master. Serve it warm or at room temperature—it’s always a crowd-pleaser.
Ingredients
- 1 refrigerated pie crust (or homemade, chilled)
- 1 cup heavy cream (for richness)
- 4 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Gruyère cheese (or Swiss for a milder flavor)
- 1 lb fresh asparagus, trimmed
- 1 tbsp olive oil (or any neutral oil)
Instructions
- Preheat your oven to 375°F.
- Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges.
- Prick the bottom of the crust all over with a fork to prevent puffing.
- Blind bake the crust for 10 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust flat.
- Trim the tough ends from the asparagus and cut spears into 1-inch pieces.
- Toss asparagus with olive oil and spread on a baking sheet.
- Roast asparagus at 375°F for 8–10 minutes until tender-crisp.
- Whisk together heavy cream, eggs, salt, and pepper in a bowl until smooth.
- Sprinkle half the Gruyère over the pre-baked crust.
- Arrange roasted asparagus evenly over the cheese.
- Pour the egg mixture over the asparagus and cheese. Tip: Tap the dish gently on the counter to remove air bubbles.
- Top with remaining Gruyère.
- Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center—it should come out clean.
- Let the quiche cool for 15 minutes before slicing.
Flaky crust gives way to a velvety, cheesy filling with pops of earthy asparagus. For a fresh twist, top slices with arugula dressed in lemon vinaigrette or serve alongside a tangy fruit salad.
Creamy Asparagus and Goat Cheese Quiche
Finally nail that brunch centerpiece you’ve been craving. This creamy asparagus and goat cheese quiche delivers flaky crust, tender greens, and tangy richness in every bite—perfect for lazy weekends or impressing guests.
Ingredients
– 1 store-bought pie crust (or homemade if you’re ambitious)
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
– 4 oz goat cheese, crumbled
– 6 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish, crimping the edges.
3. Blind bake the crust for 15 minutes—this prevents sogginess.
4. Heat olive oil in a skillet over medium heat.
5. Sauté diced onion for 5 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add asparagus pieces and cook for 4 minutes until bright green but still crisp.
8. Whisk eggs, heavy cream, milk, salt, and pepper in a large bowl until fully combined.
9. Spread the asparagus mixture evenly over the pre-baked crust.
10. Sprinkle crumbled goat cheese over the vegetables.
11. Pour the egg mixture slowly over the filling.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 10 minutes before slicing—this helps it hold its shape.
Nothing beats the contrast of creamy goat cheese against crisp-tender asparagus in this quiche. Serve warm with a simple arugula salad, or slice it cold for easy weekday breakfasts—the flavors deepen overnight.
Spring Asparagus and Leek Quiche
Ditch the boring brunch routine. This vibrant quiche packs spring’s best flavors into every creamy, golden slice. Grab your pie dish and let’s transform simple ingredients into something spectacular.
Ingredients
– 1 store-bought pie crust (or homemade if you’re ambitious)
– 1 bunch asparagus, trimmed and chopped into 1-inch pieces
– 2 medium leeks, white and light green parts only, thinly sliced
– 4 large eggs
– 1 cup heavy cream
– 1 cup shredded Gruyère cheese (or Swiss for similar melt)
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish and crimp the edges.
3. Heat olive oil in a large skillet over medium heat.
4. Add sliced leeks and sauté for 5 minutes until softened.
5. Add asparagus pieces and cook for another 4 minutes until bright green but still crisp.
6. Whisk eggs, heavy cream, salt, pepper, and nutmeg in a large bowl until fully combined.
7. Spread the vegetable mixture evenly over the bottom of the pie crust.
8. Sprinkle shredded Gruyère cheese over the vegetables.
9. Pour the egg mixture slowly over the filling.
10. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
11. Let the quiche rest for 10 minutes before slicing.
What emerges from your oven is pure magic—creamy custard hugging tender vegetables, all wrapped in a flaky, buttery crust. Serve warm slices with a crisp green salad for the ultimate spring lunch, or enjoy cold straight from the fridge for the best next-day breakfast.
Bacon and Asparagus Quiche
Haven’t met a brunch crowd this quiche can’t wow. Crisp bacon and tender asparagus mingle in a creamy, cheesy custard, all hugged by a buttery crust. Seriously, it’s the ultimate make-ahead star—bake it today, devour it tomorrow.
Ingredients
– 1 refrigerated pie crust (or homemade, for flakier layers)
– 6 slices thick-cut bacon, chopped (swap for turkey bacon if preferred)
– 1 cup chopped asparagus, 1-inch pieces (trim woody ends first)
– 1 cup shredded cheddar cheese (sharp works best for bold flavor)
– 4 large eggs
– 1 cup whole milk (or half-and-half for extra richness)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder (optional, for a savory kick)
Instructions
1. Preheat oven to 375°F. Unroll pie crust and press it into a 9-inch pie dish; crimp edges if desired.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain.
3. Add asparagus to the same skillet; sauté for 4–5 minutes until bright green and slightly tender. Tip: Don’t overcrowd the pan—this ensures even cooking.
4. Sprinkle cooked bacon, asparagus, and shredded cheddar evenly over the pie crust.
5. In a medium bowl, whisk eggs, milk, salt, pepper, and garlic powder until fully combined. Tip: Whisk vigorously for a smooth, lump-free custard.
6. Carefully pour the egg mixture over the fillings in the crust.
7. Bake at 375°F for 35–40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by gently jiggling the pan—if the center doesn’t wobble, it’s ready.
8. Let quiche cool for 10 minutes before slicing. Serve warm or at room temperature. Silky custard contrasts with smoky bacon and fresh asparagus bites. Slice it thick for brunch or pack wedges for a picnic—it’s just as good cold.
Spinach and Asparagus Quiche
Elevate your brunch game with this vibrant spinach and asparagus quiche. Packed with fresh greens and creamy cheese, it’s perfect for lazy weekends or impressing guests. Every slice delivers a satisfying, savory bite that’s as beautiful as it is delicious.
Ingredients
- 1 store-bought pie crust, thawed (or homemade if you’re ambitious)
- 1 cup fresh spinach, roughly chopped (pack it in for extra greens)
- 1 cup asparagus, trimmed and cut into 1-inch pieces (snap off tough ends)
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded Gruyère cheese (swap for cheddar if preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (or any neutral oil)
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- Press the pie crust firmly into a 9-inch pie dish, crimping the edges decoratively.
- Prick the bottom of the crust all over with a fork to prevent puffing.
- Blind bake the crust for 10 minutes until lightly golden; this ensures a crisp base.
- Heat olive oil in a skillet over medium heat until shimmering.
- Sauté asparagus for 4–5 minutes until bright green and slightly tender.
- Add spinach and cook for 1–2 minutes until just wilted; avoid overcooking to retain color.
- Spread the sautéed vegetables evenly over the pre-baked crust.
- Sprinkle shredded Gruyère cheese over the vegetables in an even layer.
- Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined and smooth.
- Pour the egg mixture slowly over the vegetables and cheese, filling to the brim.
- Bake for 35–40 minutes until the center is set and the top is golden brown.
- Let the quiche cool on a wire rack for 15 minutes before slicing to set properly.
A buttery, flaky crust cradles a velvety filling studded with tender asparagus and earthy spinach. Serve warm with a zesty arugula salad or chill for a grab-and-go lunch—it’s versatile enough for any meal.
Asparagus and Mushroom Quiche
Nailing brunch just got easier with this veggie-packed quiche. Packed with earthy mushrooms and crisp asparagus, it’s the ultimate make-ahead meal. Your weekend crowd will beg for seconds.
Ingredients
– 1 refrigerated pie crust (or homemade if you’re ambitious)
– 1 cup sliced cremini mushrooms (baby bellas work too)
– 1 cup chopped asparagus, 1-inch pieces (trim woody ends first)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup shredded Gruyère cheese (Swiss makes a fine sub)
– 4 large eggs
– 1 cup whole milk (half-and-half for extra richness)
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust if your cheese is salty)
Instructions
1. Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish, pressing it gently into the edges.
2. Heat olive oil in a skillet over medium-high heat. Add mushrooms and asparagus, sauté for 5-7 minutes until asparagus is bright green and mushrooms release their liquid.
3. Spread cooked vegetables evenly over the pie crust. Sprinkle Gruyère cheese on top.
4. In a medium bowl, whisk eggs, milk, salt, and pepper until fully combined and slightly frothy.
5. Pour egg mixture over the vegetables and cheese in the pie crust.
6. Bake at 375°F for 35-40 minutes, until the center is set and the top is golden brown.
7. Let quiche cool on a wire rack for 10 minutes before slicing. Serve warm or at room temperature. Savor that creamy, custardy interior against the flaky crust. Perfect with a sharp arugula salad or as a portable picnic star—leftovers taste even better chilled.
Smoked Salmon and Asparagus Quiche
Viral brunch goals achieved with this smoked salmon and asparagus quiche. Elevate your weekend spread with flaky crust and creamy filling. Perfect for impressing guests or treating yourself to something special.
Ingredients
– 1 refrigerated pie crust (or homemade if preferred)
– 6 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 4 oz smoked salmon, chopped
– 1 cup asparagus, trimmed and cut into 1-inch pieces
– 1/2 cup shredded Gruyère cheese (or Swiss as alternative)
– 1/4 cup chopped fresh dill
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (for sautéing)
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish and crimp the edges.
3. Prick the bottom of the crust with a fork to prevent bubbling.
4. Blind bake the crust for 10 minutes at 375°F until lightly golden.
5. Heat olive oil in a skillet over medium heat.
6. Sauté asparagus pieces for 4-5 minutes until bright green and tender-crisp.
7. Whisk together eggs, heavy cream, and milk in a large bowl until smooth.
8. Stir in salt, pepper, and fresh dill until fully incorporated.
9. Layer the sautéed asparagus and chopped smoked salmon evenly over the pre-baked crust.
10. Sprinkle shredded Gruyère cheese over the salmon and asparagus.
11. Pour the egg mixture carefully over the fillings.
12. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
13. Let the quiche rest for 10 minutes before slicing. Creamy texture meets smoky salmon and tender asparagus in every bite. Chill leftovers for a delicious cold lunch tomorrow.
Caramelized Onion and Asparagus Quiche
Get ready to elevate your brunch game with this savory masterpiece. Golden caramelized onions meet crisp asparagus in a buttery crust that’ll have everyone asking for seconds. This quiche delivers restaurant-quality flavor with straightforward kitchen techniques.
Ingredients
– 1 pre-made pie crust (or homemade if you’re feeling ambitious)
– 2 large yellow onions, thinly sliced (sweet onions work great too)
– 1 bunch asparagus, trimmed and cut into 1-inch pieces
– 4 large eggs
– 1 cup heavy cream (half-and-half for lighter option)
– 1 cup shredded Gruyère cheese (Swiss makes a fine substitute)
– 2 tbsp olive oil
– 1 tbsp butter
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add sliced onions and cook for 20 minutes, stirring occasionally, until deep golden brown.
4. Add asparagus pieces and cook for 5 more minutes until bright green and slightly tender.
5. Remove vegetable mixture from heat and let cool slightly.
6. Press pie crust into a 9-inch pie dish and prick bottom with a fork.
7. Blind bake crust for 10 minutes to prevent sogginess.
8. Whisk eggs vigorously in a large bowl until frothy.
9. Pour in heavy cream while continuing to whisk.
10. Stir in salt, pepper, and nutmeg until fully incorporated.
11. Fold in shredded Gruyère cheese until evenly distributed.
12. Spread caramelized onion and asparagus mixture evenly over pre-baked crust.
13. Carefully pour egg mixture over vegetables.
14. Bake at 375°F for 35-40 minutes until center is set and top is golden brown.
15. Let quiche rest for 15 minutes before slicing to allow layers to set properly.
Here’s why this quiche stands out: the creamy custard contrasts beautifully with the sweet onions and crisp asparagus. Serve warm slices with a simple arugula salad for a complete meal that feels both elegant and comforting.
Sun-Dried Tomato and Asparagus Quiche
Forget boring brunch—this quiche brings serious flavor fireworks. Fresh asparagus and sun-dried tomatoes create a vibrant, savory filling that bakes up golden and gorgeous. Your weekend breakfast game just leveled up.
Ingredients
– 1 refrigerated pie crust (or homemade if you’re ambitious)
– 6 large eggs
– 1 cup heavy cream (half-and-half works for lighter texture)
– 1 cup shredded Gruyère cheese (Swiss makes a fine substitute)
– 1 cup chopped asparagus, 1-inch pieces
– 1/2 cup chopped sun-dried tomatoes in oil, drained
– 1/2 cup chopped yellow onion
– 2 tbsp olive oil (from sun-dried tomatoes adds extra flavor)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
Instructions
1. Preheat oven to 375°F.
2. Press pie crust into 9-inch pie dish, crimping edges decoratively.
3. Prick crust bottom all over with fork to prevent puffing.
4. Blind bake crust for 12 minutes until lightly golden.
5. Heat olive oil in skillet over medium heat.
6. Sauté onions for 5 minutes until translucent.
7. Add asparagus, cooking 4 more minutes until bright green but crisp-tender.
8. Whisk eggs vigorously in large bowl until fully combined.
9. Stir in heavy cream until smooth emulsion forms.
10. Fold in Gruyère, sun-dried tomatoes, salt, pepper, and nutmeg.
11. Spread vegetable mixture evenly over par-baked crust.
12. Pour egg mixture over vegetables, ensuring even distribution.
13. Bake at 375°F for 35-40 minutes until center is set and top is golden brown.
14. Cool on wire rack for 15 minutes before slicing.
Heavenly creamy texture meets bold Mediterranean flavors in every bite. Serve warm with a crisp arugula salad, or slice cold for perfect picnic fare—this quiche shines at any temperature.
Herbed Asparagus and Feta Quiche
Bake your way to brunch perfection with this vibrant quiche. Packed with fresh herbs and creamy feta, it delivers restaurant-quality flavor with minimal effort. Whip it up for weekend guests or meal prep like a pro.
Ingredients
– 1 refrigerated pie crust (or homemade if you’re ambitious)
– 1 lb fresh asparagus, trimmed and chopped into 1-inch pieces
– 4 large eggs
– 1 cup heavy cream (half-and-half works for lighter texture)
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 2 tbsp chopped fresh chives
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish, crimping the edges decoratively.
3. Heat olive oil in a skillet over medium-high heat for 30 seconds.
4. Add asparagus and sauté for 4 minutes until bright green and slightly tender.
5. Whisk eggs and heavy cream in a large bowl until fully combined and slightly frothy.
6. Stir in feta, dill, chives, salt, and pepper until evenly distributed.
7. Spread the sautéed asparagus evenly over the pie crust.
8. Pour the egg mixture over the asparagus, ensuring it settles around the vegetables.
9. Bake for 35-40 minutes until the center is set and the top is golden brown.
10. Let the quiche rest for 10 minutes before slicing to ensure clean cuts. Keep this pro tip in mind: letting quiche rest prevents a watery slice.
11. Serve warm or at room temperature. Know that the crisp-tender asparagus pairs beautifully with the creamy, tangy feta. Enjoy it with a simple arugula salad or slice it cold for next-day lunches—the flavors deepen overnight.
Roasted Garlic and Asparagus Quiche
Ditch the boring brunch routine. This roasted garlic and asparagus quiche delivers creamy, savory perfection in every bite. Transform basic ingredients into an impressive centerpiece that’ll have everyone asking for seconds.
Ingredients
– 1 pre-made pie crust (or homemade if you’re ambitious)
– 1 lb fresh asparagus, trimmed (look for bright green, firm stalks)
– 6 large eggs (room temperature blends better)
– 1 cup heavy cream (half-and-half works for lighter texture)
– 1 cup shredded Gruyère cheese (Swiss makes a fine substitute)
– 1 whole garlic head, roasted (makes about 3 tbsp paste)
– 2 tbsp olive oil (extra virgin for best flavor)
– 1 tsp salt (fine sea salt dissolves evenly)
– ½ tsp black pepper (freshly cracked preferred)
– ¼ tsp nutmeg (freshly grated intensifies flavor)
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose cloves.
3. Drizzle garlic with 1 tablespoon olive oil and wrap tightly in foil.
4. Roast garlic for 40 minutes until cloves are soft and golden brown.
5. Arrange asparagus on a baking sheet and toss with remaining olive oil.
6. Roast asparagus for 12-15 minutes until tender but still bright green.
7. Reduce oven temperature to 375°F.
8. Press pie crust into a 9-inch pie dish and prick bottom with a fork.
9. Blind bake crust for 10 minutes to prevent sogginess.
10. Squeeze roasted garlic cloves from their skins into a small bowl.
11. Mash garlic into a smooth paste using a fork.
12. Whisk eggs vigorously in a large bowl until fully combined.
13. Stir in heavy cream until mixture is smooth and pale yellow.
14. Mix in garlic paste, salt, pepper, and nutmeg.
15. Chop roasted asparagus into 1-inch pieces, reserving 6 whole spears.
16. Sprinkle chopped asparagus and Gruyère cheese evenly over pie crust.
17. Carefully pour egg mixture over fillings.
18. Arrange reserved asparagus spears decoratively on top.
19. Bake at 375°F for 35-40 minutes until center is set and top is golden.
20. Let quiche rest for 15 minutes before slicing to allow layers to set.
Velvety custard cradles tender asparagus while roasted garlic adds deep, caramelized notes. Serve warm slices with a crisp arugula salad for contrast, or enjoy room temperature for effortless entertaining. The flaky crust provides perfect textural counterpoint to the rich, savory filling.
Asparagus and Cheddar Quiche
Grab your pie dish because this asparagus and cheddar quiche is about to become your new brunch obsession. Packed with fresh spring flavors and a creamy, cheesy filling that bakes up perfectly golden. Seriously, it’s easier than you think and totally worth the effort.
Ingredients
– 1 refrigerated pie crust (or homemade if you’re feeling fancy)
– 1 cup chopped asparagus, tough ends trimmed
– 1 cup shredded sharp cheddar cheese (freshly grated melts better)
– 4 large eggs
– 1 cup whole milk (or half-and-half for extra richness)
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder (optional, for extra flavor)
– 1 tablespoon olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering, about 1 minute.
4. Add 1 cup chopped asparagus and sauté for 3–4 minutes until bright green and slightly tender.
5. Spread the sautéed asparagus evenly over the bottom of the pie crust.
6. Sprinkle 1 cup shredded sharp cheddar cheese over the asparagus layer.
7. In a medium bowl, whisk together 4 large eggs until frothy and pale yellow.
8. Pour in 1 cup whole milk and 1/2 cup heavy cream, whisking continuously to combine.
9. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder, whisking until fully incorporated.
10. Carefully pour the egg mixture over the asparagus and cheese in the pie crust.
11. Place the quiche on a baking sheet to catch any drips and bake for 35–40 minutes.
12. Check for doneness—the center should be set with no liquid jiggle, and the top golden brown.
13. Let the quiche cool on a wire rack for at least 10 minutes before slicing. Creamy, cheesy, and studded with tender asparagus, this quiche boasts a flaky crust and rich custard that’s perfect warm or at room temperature. Crumble crispy bacon over top or serve with a zesty arugula salad for a complete meal that’s as versatile as it is delicious.
Prosciutto and Asparagus Quiche
OBSESSED with this savory brunch star that’s easier than it looks. Grab your pie dish and let’s transform simple ingredients into a showstopper. This quiche delivers restaurant-quality flavor with minimal kitchen stress.
Ingredients
– 1 refrigerated pie crust (or homemade if you’re feeling fancy)
– 8 large eggs
– 1 cup heavy cream
– 4 oz thinly sliced prosciutto, torn into pieces
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
– 1 cup shredded Gruyère cheese (Parmesan works too)
– 1/2 cup chopped yellow onion
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish and crimp the edges.
3. Prick the bottom of the crust all over with a fork.
4. Blind bake the crust for 10 minutes to prevent sogginess.
5. Heat olive oil in a skillet over medium heat.
6. Sauté chopped onion for 3 minutes until translucent.
7. Add asparagus pieces and cook for 4 minutes until bright green but still crisp.
8. Whisk eggs and heavy cream together in a large bowl until fully combined.
9. Stir in salt, pepper, and nutmeg.
10. Layer the prosciutto pieces evenly across the pre-baked crust.
11. Spread the asparagus-onion mixture over the prosciutto.
12. Sprinkle shredded Gruyère cheese over the vegetables.
13. Pour the egg mixture slowly over all ingredients.
14. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown.
15. Let the quiche rest for 10 minutes before slicing to allow it to set properly.
16. Use a sharp knife to cut clean slices through the crispy crust.
Velvety custard meets salty prosciutto and crisp-tender asparagus in every forkful. The Gruyère adds a nutty richness that balances the savory layers perfectly. Serve warm slices with a simple arugula salad for the ultimate brunch spread, or pack chilled wedges for a sophisticated picnic.
Asparagus and Ricotta Quiche
Forget boring brunch—this asparagus and ricotta quiche transforms simple ingredients into a showstopping centerpiece. Fresh asparagus spears create beautiful patterns while creamy ricotta delivers cloud-like texture.
Ingredients
– 1 store-bought pie crust (or homemade if you’re ambitious)
– 1 pound fresh asparagus, trimmed (look for bright green, firm spears)
– 1 cup whole milk ricotta cheese (full-fat for creamiest texture)
– 4 large eggs
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg (or ground nutmeg in a pinch)
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil (for roasting)
Instructions
1. Preheat your oven to 400°F.
2. Arrange asparagus spears on a baking sheet and drizzle with olive oil.
3. Roast asparagus for 12-15 minutes until bright green and slightly tender.
4. Reduce oven temperature to 375°F.
5. Press pie crust into a 9-inch pie dish and prick bottom with a fork.
6. Blind bake crust for 10 minutes to prevent sogginess.
7. Whisk eggs vigorously in a large bowl until frothy.
8. Add ricotta, heavy cream, Parmesan, nutmeg, salt, and pepper to eggs.
9. Mix filling until just combined—don’t overmix for fluffier texture.
10. Arrange roasted asparagus spears in a sunburst pattern over par-baked crust.
11. Pour ricotta mixture evenly over asparagus.
12. Bake quiche at 375°F for 35-40 minutes until center is set and top is golden.
13. Let quiche rest for 15 minutes before slicing for cleaner cuts.
Buttery crust shatters to reveal the creamy, cloud-like filling studded with roasted asparagus. The nutmeg adds subtle warmth that complements the salty Parmesan perfectly. Serve warm slices with a crisp arugula salad or pack cold wedges for tomorrow’s lunch—it’s equally delicious either way.
Pesto Asparagus Quiche
Whip up this vibrant pesto asparagus quiche when you need a showstopper brunch that’s secretly easy. Packed with fresh flavors and a golden crust, it’s the perfect make-ahead meal for busy mornings or elegant gatherings. Grab your ingredients and let’s get baking!
Ingredients
– 1 refrigerated pie crust (or homemade if preferred)
– 1 cup heavy cream (for rich custard)
– 4 large eggs
– 1 cup shredded mozzarella cheese (or Gruyère for nuttiness)
– 1/2 cup prepared basil pesto (homemade or store-bought)
– 1 lb fresh asparagus, trimmed (thin stalks work best)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (for roasting)
Instructions
1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges.
3. Prick the bottom of the crust all over with a fork to prevent puffing.
4. Blind bake the crust for 10 minutes until lightly golden—this ensures a crisp base.
5. While the crust bakes, toss asparagus with olive oil, salt, and pepper on a baking sheet.
6. Roast asparagus at 375°F for 12 minutes until tender-crisp and slightly charred.
7. In a large bowl, whisk together eggs and heavy cream until fully combined.
8. Stir in pesto, mozzarella, salt, and pepper until the mixture is uniform.
9. Arrange roasted asparagus spears in a sunburst pattern over the pre-baked crust.
10. Pour the egg-pesto mixture evenly over the asparagus.
11. Tap the pan gently on the counter to release any air bubbles for even baking.
12. Bake at 375°F for 35–40 minutes until the center is set and the top is golden brown.
13. Let the quiche cool for 15 minutes before slicing—this helps the custard firm up.
Flaky crust gives way to a creamy, herby filling with pops of tender asparagus in every bite. Serve warm with a crisp salad for brunch, or slice it cold for a satisfying lunchbox treat—it’s versatile enough for any occasion!
Gluten-Free Asparagus Quiche
Oh, you NEED this gluten-free asparagus quiche in your life. It’s creamy, savory, and perfect for brunch or dinner. Let’s make it happen—no gluten, no problem.
Ingredients
– 1 ½ cups gluten-free all-purpose flour (or your favorite blend)
– ½ cup cold unsalted butter, cubed (keep it chilled for flakiness)
– ¼ tsp salt
– 3-4 tbsp ice water (add gradually as needed)
– 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
– 1 tbsp olive oil (or any neutral oil)
– 6 large eggs
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– ½ tsp black pepper
– ¼ tsp nutmeg (optional, for warmth)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine 1 ½ cups gluten-free flour, ½ cup cold cubed butter, and ¼ tsp salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Add 3-4 tbsp ice water, 1 tbsp at a time, pulsing just until the dough comes together.
5. Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
6. Chill the crust in the refrigerator for 15 minutes to prevent shrinking.
7. Prick the bottom of the crust all over with a fork.
8. Bake the crust for 12 minutes at 375°F until lightly golden.
9. Toss 1 lb asparagus pieces with 1 tbsp olive oil on a baking sheet.
10. Roast the asparagus at 375°F for 10-12 minutes until tender-crisp.
11. Whisk 6 eggs, 1 cup heavy cream, ½ cup Parmesan, ½ tsp black pepper, and ¼ tsp nutmeg in a bowl until smooth.
12. Arrange the roasted asparagus evenly over the pre-baked crust.
13. Pour the egg mixture over the asparagus, filling the crust.
14. Bake the quiche at 375°F for 30-35 minutes until the center is set and the top is golden.
15. Let the quiche cool for 10 minutes before slicing.
Melt-in-your-mouth creamy filling meets a crisp, buttery crust in every bite. Serve it warm with a side salad for a balanced meal, or slice it cold for an easy grab-and-go lunch.
Vegan Asparagus and Tofu Quiche
Jumpstart your brunch game with this vegan quiche that’s surprisingly simple. Just blend, pour, and bake for a showstopping centerpiece. Your non-vegan friends won’t believe it’s egg-free.
Ingredients
– 1 block (14 oz) firm tofu, pressed
– 1 cup unsweetened almond milk
– 1/2 cup nutritional yeast
– 1/4 cup cornstarch
– 1 tsp turmeric
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black salt (kala namak)
– 1/2 tsp black pepper
– 1 pre-made vegan pie crust (9-inch)
– 1 bunch asparagus, trimmed
– 1 tbsp olive oil
– 1/2 red onion, diced
Instructions
1. Preheat your oven to 375°F (190°C).
2. Crumble the pressed tofu into a blender until it resembles coarse crumbs.
3. Add almond milk, nutritional yeast, cornstarch, turmeric, garlic powder, onion powder, black salt, and black pepper to the blender.
4. Blend on high speed for 60 seconds until completely smooth and creamy.
5. Heat olive oil in a skillet over medium heat for 30 seconds.
6. Sauté diced red onion for 4-5 minutes until translucent and fragrant.
7. Pour the tofu mixture into the pre-made pie crust.
8. Arrange trimmed asparagus spears in a circular pattern on top of the filling.
9. Scatter the sautéed onions evenly over the asparagus.
10. Bake at 375°F for 45-50 minutes until the center is firm and the crust is golden brown.
11. Let the quiche cool for 15 minutes before slicing to allow it to set properly.
Firm yet creamy, this quiche delivers savory depth with an egg-like texture from the black salt. Serve warm slices with a fresh arugula salad, or chill overnight for perfect picnic portions that hold their shape beautifully.
Asparagus and Artichoke Quiche
Savor this spring-forward quiche that transforms basic ingredients into brunch perfection. Packed with fresh asparagus and tender artichokes, it delivers restaurant-quality results with minimal effort. Your guests will never guess how simple this showstopper really is.
Ingredients
- 1 pre-made pie crust (or homemade if you’re feeling ambitious)
- 1 cup chopped asparagus, 1-inch pieces (trim woody ends first)
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup shredded Gruyère cheese (Swiss works too)
- 4 large eggs
- 1 cup heavy cream (half-and-half for lighter option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (freshly grated if possible)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F.
- Press the pie crust into a 9-inch pie dish and prick the bottom with a fork.
- Blind bake the crust for 10 minutes to prevent sogginess.
- Heat olive oil in a skillet over medium-high heat.
- Sauté asparagus pieces for 4-5 minutes until bright green but still crisp.
- Add chopped artichokes and cook for 2 more minutes.
- Whisk together eggs, heavy cream, salt, pepper, and nutmeg in a large bowl.
- Spread the vegetable mixture evenly over the pre-baked crust.
- Sprinkle shredded Gruyère cheese over the vegetables.
- Pour the egg mixture slowly over everything.
- Bake at 375°F for 35-40 minutes until the center is set and top is golden brown.
- Let the quiche rest for 10 minutes before slicing to allow proper setting.
What emerges from your oven is a creamy, custardy masterpiece with satisfying bites of crisp-tender asparagus. The nutty Gruyère perfectly complements the earthy artichokes, creating layers of flavor in every forkful. Serve warm slices with a simple arugula salad for a complete meal that tastes far more sophisticated than the effort required.
Mini Asparagus Quiche Bites
Bake these elegant mini quiches for your next gathering—they’re perfect finger food that looks fancy but comes together in minutes. These asparagus bites deliver savory flavor in every buttery, flaky bite that will disappear fast from any platter.
Ingredients
– 1 package (14.1 oz) refrigerated pie crusts, thawed if frozen
– 6 large eggs
– 1/2 cup heavy cream
– 1 cup shredded Gruyère cheese (or Swiss cheese for similar melt)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/8 teaspoon nutmeg (freshly grated if possible)
– 1 lb fresh asparagus, trimmed
– 1 tablespoon olive oil
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 375°F and lightly grease 24 mini muffin cups with cooking spray.
2. Unroll the pie crusts on a lightly floured surface and use a 3-inch round cutter to cut 24 circles, rerolling scraps as needed.
3. Press each dough circle into the prepared muffin cups, ensuring they reach the bottom and sides.
4. Whisk together the eggs, heavy cream, salt, pepper, and nutmeg in a medium bowl until fully combined.
5. Stir in the shredded Gruyère cheese and chopped chives until evenly distributed throughout the egg mixture.
6. Cut the asparagus into 1-inch pieces, discarding the tough ends.
7. Toss the asparagus pieces with olive oil in a small bowl to coat lightly.
8. Divide the egg mixture evenly among the prepared crusts, filling each about 3/4 full.
9. Place 2-3 asparagus pieces on top of each quiche, pressing them gently into the egg mixture.
10. Bake for 18-22 minutes at 375°F until the crusts are golden brown and the centers are set with no liquid jiggle.
11. Let the quiches cool in the pan for 5 minutes before carefully removing them to a wire rack.
12. Serve warm or at room temperature within 2 hours for best texture.
Unbelievably flaky crust gives way to a creamy, savory filling with tender asparagus in every bite. The nutty Gruyère and fresh chives create layers of flavor that make these perfect for brunch buffets or elegant appetizer spreads. Try serving them with a dollop of lemon aioli or alongside a crisp green salad for a complete light meal.
Asparagus and Brie Quiche
Unlock the ultimate brunch upgrade with this asparagus and brie quiche. Creamy brie melts into every bite while roasted asparagus adds fresh crunch. Your guests will beg for the recipe after just one slice.
Ingredients
- 1 refrigerated pie crust (or homemade if preferred)
- 1 lb fresh asparagus, trimmed
- 6 oz brie cheese, rind removed
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for roasting)
- 1/4 tsp nutmeg, freshly grated if possible
Instructions
- Preheat your oven to 400°F.
- Place pie crust in a 9-inch pie dish and crimp edges decoratively.
- Prick the bottom of the crust all over with a fork to prevent bubbling.
- Blind bake the crust for 12 minutes until lightly golden.
- While crust bakes, toss asparagus with olive oil on a baking sheet.
- Roast asparagus for 8-10 minutes until tender-crisp and slightly charred.
- Reduce oven temperature to 375°F after removing asparagus.
- Cut roasted asparagus into 1-inch pieces, saving 6 whole spears for topping.
- Whisk eggs vigorously in a large bowl until fully combined and slightly frothy.
- Pour in heavy cream and whole milk, whisking continuously.
- Add salt, pepper, and nutmeg to the egg mixture, whisking until fully incorporated.
- Cube brie into 1/2-inch pieces, discarding the rind completely.
- Scatter asparagus pieces and brie cubes evenly over the pre-baked crust.
- Carefully pour the egg mixture over the fillings, avoiding overflow.
- Arrange reserved whole asparagus spears in a sunburst pattern on top.
- Bake at 375°F for 35-40 minutes until the center is set and top is golden brown.
- Let quiche cool for 15 minutes before slicing to allow proper setting.
Nothing beats the contrast of flaky crust against that velvety brie filling. The roasted asparagus keeps its satisfying snap while infusing every bite with earthy sweetness. Serve warm with a crisp arugula salad or at room temperature for perfect picnic portability.
Summary
Amazingly versatile, these asparagus quiche recipes offer something for every palate and skill level. Whether you’re hosting a special brunch or treating yourself to a cozy morning, we hope you find inspiration to create something delicious. Don’t forget to share which recipe becomes your favorite in the comments below and pin this article to your Pinterest boards for future brunch planning!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
