Asparagus Quiche (vegetarian quiche recipe)

Asparagus Quiche is a delicious, savory egg custard pie, filled with fluffy eggs, fresh asparagus, Swiss, and Gruyere cheeses. This vegetarian quiche recipe is perfect to make for a spring holiday brunch or a quick weeknight dinner.


  • 1 9-inch pie crust, homemade or store-bought
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon, or 2 teaspoons fresh tarragon
  • 1/8 teaspoon cayenne pepper, optional


  • 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.

Recipe adapted from

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