Asparagus Quiche | vegetarian quiche recipe
This vegetarian quiche recipe is perfect to make for a spring holiday brunch or a quick weeknight dinner. Tender asparagus and cheese nestled inside of a creamy egg custard pie. What's not to love?!
Ingredients
- 1 9-inch pie crust homemade or store-bought
- ½ pound fresh asparagus trimmed (see notes regarding size of spears)
- 2 green onions (scallions) thinly sliced
- 1 tablespoon all-purpose flour
- 2 cups shredded Gruyere or Swiss cheese or a combination of both
- 4 large eggs beaten
- 1 cup heavy cream or other milk of your choice
- ½ teaspoon salt
- ¼ teaspoon dried tarragon or 2 teaspoons fresh tarragon
- ⅛ teaspoon cayenne pepper optional
Instructions
- Bake crust at 425° F. for 6-7 minutes. Remove from oven and set aside. Reduce the oven temperature to 350° F.
- Blanch the asparagus spears by boiling them in water for 2 minutes, and then place them immediately into an ice water bath to stop the cooking.
- Drain and cool. Cut the asparagus into 1/2-inch pieces.
- In a bowl, combine the asparagus pieces and onions; add flour and toss to coat. Spread evenly across the bottom of the crust; sprinkle shredded cheese over the veggies.
- Whisk together eggs, cream, salt, tarragon, and cayenne; pour over asparagus mixture.
- Bake at 350° for 25-35 minutes, or until a knife inserted near the center of the quiche comes out clean.
- Let quiche sit for 10 minutes before cutting.
Notes
Recipe adapted from tasteofhome.com/recipes/asparagus-quiche
Nutrition
Serving: 1sliceCalories: 386kcalCarbohydrates: 13gProtein: 16gFat: 29gSaturated Fat: 15gCholesterol: 182mgSodium: 395mgPotassium: 174mgFiber: 1gVitamin A: 1160IUVitamin C: 2.3mgCalcium: 382mgIron: 1.8mg
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