Indulge in a slice of rich and savory Asparagus Quiche, where the tender veggie meets a cheesy filling in a flaky crust.
There are certain dishes that immediately trigger nostalgia, bringing me back to a special moment in time. For me, that’s a classic quiche dish. Growing up, my mom would serve quiche on my birthday every year. We’d have a lot of our extended family over, so she made sure to bake a few variations so that everyone had something they liked. For my mom, that was mushroom and bacon. My personal favorite was asparagus quiche. It may surprise you that a child would like a veggie quiche. As an adult, it surprises me, too! But lo and behold, I couldn’t get enough of it. My family would all mix and match slices, enjoying every savory bite.
As I’ve grown up and started trying out different recipes, quiche has become a staple for weekend brunch and holiday meals. When I found this asparagus quiche recipe, it brought me back to my childhood birthdays. I’ve been able to keep this tradition alive and make one for myself every year. Since my husband and son prefer a ham and cheese quiche, that just means there’s more asparagus quiche for me! With its golden crust and hearty filling full of tender asparagus and spinach in every bite, there’s no doubt you’ll fall in love with this quiche, too!
Is This Asparagus Quiche Healthy?
Asparagus is the hero of this dish. It’s packed with vitamin K, folate, vitamin C, and fiber. It’s also fairly low in calories! Spinach, one of the other veggies in this recipe, is rich in vitamins, minerals, and antioxidants. You can’t go wrong with these veggies! You’ll also be getting a protein boost from the eggs, milk, and cheese in the recipe. The key to balancing the health benefits lies in the crust, milk, and cheese. If you have the time, you can make your own pie crust to ensure that you’re getting a healthy alternative. Also, consider using low-fat cheese and milk to reduce some of the calories and saturated fat.
Focus On The Asparagus Spears
The key to a perfect asparagus quiche is perfectly prepared asparagus. You want to make sure your asparagus is ripe and fresh. The stalks should be firm and bright green. The tips should be closed tightly and still be bright green at the ends. To ensure even cooking, make sure the asparagus is more or less the same size. Cut your asparagus into equally sized one-inch pieces. Be sure not to overcook your asparagus. The goal is to cook the asparagus until tender, but not soft. Since you’re cooking your asparagus in the same pan as the spinach, you’ll want to pay close attention to the cooking time. The spinach will wilt quickly, so start sautéing your asparagus a minute or two before adding your spinach. Once your vegetables are ready, drain any excess liquid before adding them to your quiche. By paying close attention to your asparagus, you’ll be able to incorporate them into a quiche that’s equal parts moist and rich.
How Do I Store Leftovers?
After you’ve cooked your quiche, let it cool completely. Then, wrap each slice tightly in plastic wrap and foil. It will last in the fridge for up to 3 days. If you want to store it for longer, you can freeze it for up to 3 months. Just remember to let the quiche thaw out before reheating. When you’re ready to enjoy leftovers, reheat in the oven at 350°F for about 15-20 minutes.
Serving Suggestions
This asparagus quiche is a delicious breakfast that goes well with many other breakfast favorites. I like to have a side of Air-Fryer Breakfast Potatoes and a few slices of Million-Dollar Bacon. You’ll definitely be able to skip lunch after such a hearty breakfast!
Since the quiche is so rich and savory, you can always serve it with Watermelon Fruit Salad to add a little sweetness and acidity to your meal. That way, you’ll balance the quiche with a lighter side dish. If you’re content with just having a few slices of quiche, make sure you have a refreshing glass of Homemade Caramel-Vanilla Iced Coffee to wash it down.
Ingredients
- 1 pie crust 9-inch
- 1/2 tablespoon olive oil
- 8 asparagus spears ends trimmed and cut into 1-inch pieces
- 4 cups fresh baby spinach
- 5 large eggs
- 1 cup milk
- 3/4 cup feta cheese crumbled
- 1/4 cup mozzarella cheese shredded
- Salt and pepper to taste
- 4 green onions chopped
Instructions
- Preheat your oven to 375°F. Line a 9-inch pie plate with the pie crust and place it in the freezer to chill while you prepare the filling.
- Warm olive oil in a large skillet over medium heat. Add asparagus and spinach, cooking until the asparagus is tender and the spinach has wilted. Drain the spinach well to remove excess moisture.
- In a large bowl, whisk together eggs and milk. Fold in feta and mozzarella cheeses, and season with salt and pepper.
- Retrieve the pie crust from the freezer. Arrange the asparagus, spinach, and green onions in the crust. Gently pour the egg mixture over the vegetables.
- Bake for 45 minutes, or until the quiche is set and the top is golden brown. Allow the quiche to rest for 15 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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