Asparagus Quiche

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Perfect for spring brunches, asparagus quiche is a quick and easy dish that is always elegant on the table. Use your favorite cheeses in this crowd-pleasing dish.

Quiche has long been one of my go-to dishes. 

I love it because it’s one of those dishes that is really easy to put together, but makes people think of fancy cafes when they see it on the table.

You can make a cheese quiche or bacon spinach quiche in any season, but in spring it’s time for asparagus to shine.

Slice of asparagus quiche on a gray plate.

This is the perfect quiche to add to the brunch spread at Easter, or to simply celebrate the first of the farmers market asparagus crop.

It’s delicious hot or cold, so you can make it ahead of time, too!

If this is your first time making quiche, don’t worry. It comes together in minutes!

Ingredients for asparagus quiche

You’ll need these ingredients:

Ingredients for asparagus quiche on a tile surface with labels.

Asparagus – The asparagus in this quiche is chopped, so you can easily use any asparagus you have leftover from other recipes like asparagus risotto

If your asparagus spears are thin, they do not need to be cooked ahead of time.

Thicker spears benefit from being cooked briefly, so follow my instructions for steamed asparagus or sautéed asparagus if you go this route!

Eggs – This quiche only requires three eggs. Use standard large eggs. If you have a different size egg, don’t worry about increasing or decreasing the amount.

Milk – To make a creamy custard, add milk. You can use any variety of milk, but a higher fat milk will result in a creamier quiche. 

You can also swap in some heavy cream or use half-and-half.

Cheese – Cheese is always a great addition to quiche. For this recipe, I recommend using gruyere, which melts beautifully and pairs well with asparagus.

If you can’t find gruyere, Swiss is an appropriate substitution.

Mustard – A bit of dijon or stone-ground mustard adds a subtle tangy flavor to the dish.

Spices – I use salt, pepper, and garlic powder.

Pie crust – You’ll need a pie crust that fits into a standard 9-inch pie plate.

Overhead photo of a slice of asparagus quiche on a gray plate with a cup of coffee beside.

How to make this recipe

I recommend parbaking the crust for any quiche. This ensures it is baked all the way through, giving you a tender crust instead of a soggy one.

To parbake, arrange your pie crust in the pan and crimp the edges as desired. Use a fork and dock the bottom.

Freeze the crust for about 30 minutes. Preheat the oven to 400°F.

Place a piece of parchment or foil over the crust, pressing down to fit. Make sure the parchment or foil covers the edges as well.

Fill with pie weights or dried beans. Bake the crust at 400°F for 20 minutes.

Carefully remove the foil and beans, then return the crust to the oven for 8 minutes. 

Let the pie crust cool slightly while you prepare the rest of the recipe, and turn the oven down to 350°F.

In a large bowl, whisk together eggs, milk, mustard, salt, pepper, and garlic powder until lightly foamy.

Scatter half the cheese onto the bottom of the pie crust, then top with the chopped asparagus.

Pour the custard over the asparagus, then scatter on the remaining cheese.

Bake the quiche for about 45 minutes, until golden brown and the center is set.

Let the quiche cool for at least 15 minutes before slicing and serving. This helps to set the custard and makes serving easier.

Baked asparagus quiche with a green patterned napkin beside.

Storage tips

Asparagus quiche is an excellent make-ahead dish and will keep in the refrigerator for 3 days.

Store well wrapped or sliced into individual servings and placed in an airtight container. 

For longer storage, quiche can be frozen.

Let the quiche cool to room temperature, then wrap tightly in a layer of plastic wrap, then a layer of foil. 

Freeze for up to 3 months. Thaw frozen quiche overnight in the refrigerator.

To reheat quiche, bake at 350°F for 20 minutes, or until warmed through.

While its warming, whip up some homemade clamato juice to make bloody marys!

Slice of asparagus quiche with the point facing the camera.


Can I make a crustless Asparagus Quiche?

It’s easy to make this a crustless quiche. All you need to do is skip the pie crust!

Make sure to grease your baking dish or pie pan before adding the remaining ingredients. Bake as directed for a standard quiche.

Can I use store-bought pie crust for my Asparagus Quiche?

You can use store-bought pie crust if you don’t want to make the crust from scratch.

Choose from chilled pie crust rolls or pre-shaped frozen crust. For rolled crusts, let them come to room temperature for about 20 minutes before shaping to your pie pan.

Make sure to follow the instructions on the packaging for blind baking.

What type of cheese goes well with Asparagus Quiche?

I love using gruyere, but feta cheese is also an excellent choice.

You can also use crumbled goat cheese, shredded mozzarella cheese, or a blend of your favorite cheeses.

Can I add bacon to my Asparagus Quiche?

For savory flavor, add bacon!

Cook the bacon ahead of time (you can bake bacon for a hands-off approach), cook, and crumble into small pieces.

Add to the quiche with the asparagus.

If you fry the bacon, you can also choose to sauté the asparagus in the bacon grease for more flavor.

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Slice of asparagus quiche on a gray plate.

Asparagus Quiche

Asparagus quiche is a delicious dish for any spring meal. It can be made ahead and served hot or cold.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 1 hour 13 minutes
Crust Chill Time 30 minutes
Total Time 1 hour 53 minutes
Servings 6
Calories 235 kcal


  • 1 pie crust, unbaked
  • 3 eggs
  • 1 1/2 cup milk
  • 1 teaspoon dijon mustard, or stone-ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cups diced asparagus
  • 1 cup shredded gruyere cheese, divided use (about 2 ounces)


  • Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes.
  • Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
  • In a bowl, whisk together eggs, milk, mustard, salt, garlic powder, and pepper until blended and lightly frothy.
  • Scatter half the cheese onto the bottom of the pie crust. Top with the asparagus. Pour the custard mixture into the crust, rearranging the asparagus as needed for even distribution. Top with remaining cheese.
  • Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.
  • Let cool at least 15 minutes before serving.


Calories: 235 kcalCarbohydrates: 18 gProtein: 10 gFat: 14 gSaturated Fat: 6 gCholesterol: 97 mgSodium: 446 mgPotassium: 199 mgFiber: 1 gSugar: 4 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

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