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Fresh Spring Vegetable Quiche with Asparagus

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This easy homemade quiche features tender asparagus, sweet peas, fresh herbs, and nutty Gruyère cheese in a buttery crust. It’s a flavorful, crowd-pleasing brunch dish that celebrates the best of spring vegetables.

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 1 bunch fresh asparagus (about 8 oz), trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas (thawed if frozen)
  • 1/2 cup diced spring onions or leeks (white and light green parts only)
  • 1/4 cup chopped fresh herbs (parsley, chives, dill, or mix)
  • 1 cup shredded Gruyère cheese (or Swiss or sharp cheddar)
  • 4 large eggs
  • 1 cup half-and-half or heavy cream (whole milk for lighter quiche)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • Olive oil (for roasting asparagus)
  • Extra fresh herbs for garnish (optional)
  • Grated Parmesan cheese for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and place rack in center.
  2. Unroll pie crust and fit into a 9-inch pie or tart pan. Press into corners and crimp edges. Chill in fridge while prepping filling.
  3. Prick bottom of crust with fork, line with parchment, and fill with pie weights. Bake for 12 minutes. Remove weights and parchment, bake 5 more minutes until set and lightly golden. Let cool slightly.
  4. Toss asparagus pieces with olive oil, salt, and pepper. Spread on baking sheet and roast for 8-10 minutes until bright green and tender. Let cool.
  5. In a large bowl, whisk together eggs, half-and-half or cream, salt, pepper, and nutmeg.
  6. Stir in roasted asparagus, peas, diced onions or leeks, chopped herbs, and shredded cheese.
  7. Pour filling into cooled crust and spread evenly. Sprinkle extra cheese or herbs on top if desired.
  8. Place quiche (on baking sheet) in oven and bake for 35-40 minutes, until center is just set and top is lightly golden. If crust browns too quickly, cover edges with foil.
  9. Let quiche cool at least 15 minutes before slicing. Garnish with extra fresh herbs and serve warm or at room temperature.

Notes

Roasting the asparagus prevents a watery quiche and brings out sweetness. Blind baking the crust ensures crispness. Pat veggies dry before adding to filling. For gluten-free, use a GF crust or bake crustless. Dairy-free options include coconut cream and vegan cheese. Quiche is highly adaptable—swap veggies, herbs, or cheese as desired.

Nutrition

Keywords: quiche, asparagus, spring vegetables, brunch, vegetarian, easy quiche, homemade quiche, Gruyère, pie crust, fresh herbs

Find it online: https://fuzzyforker.com/fresh-spring-vegetable-quiche-recipe-with-asparagus-easy-homemade-brunch/