How to make this asparagus quiche recipe: an overview!
In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do store-bought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise: Why we love this recipe: This asparagus quiche is worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance. We served it to guests who went gaga over this one. Come: let’s make quiche! Here is an overview in photographs of how to make this asparagus quiche. For all the details, jump to the full recipe below.
Ways to serve asparagus quiche
This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways to serve quiche:
Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here. A pastry cloth can be helpful (optional). It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour. Use the tines of a fork to decorate the edge. This is easier than a fluted edge, though either works. You’ll freeze the crust 15 minutes before blind baking it. This helps the crust to hold its shape while blind baking. This freezer method shortcuts refrigerating for a few hours. (You’re welcome!)
Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven. Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.
Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving! Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up. Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.
Muffins: For brunch, add Strawberry Muffins, Chocolate Banana Muffins or Classic Cornbread Muffins Salad: For dinner or brunch, add Celery Salad with Apples, Carrot Salad, Goat Cheese Salad with Arugula or Easy Arugula Salad Mimosas: For brunch, add Prosecco Mimosas or Strawberry Mimosas
Dietary notes
This asparagus quiche is vegetarian.
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1 cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon baking powder 6 tablespoons unsalted butter 4 to 6 tablespoons ice water
For the asparagus quiche
4 ounces asparagus (about 8 thin stalks) 1 tablespoon olive oil 1 teaspoon kosher salt, divided 3 large eggs 1 cup milk ½ cup heavy cream Fresh ground black pepper 3 ounces (about ¾ cup) smoked mozzarella or smoked gouda, grated ¼ cup feta cheese crumbles
