Spring Asparagus Quiche (Printable)

Tender asparagus and Gruyère in a flaky, buttery crust with caramelized shallots — ideal for brunch.

# What You Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon fine salt
04 - 3–4 tablespoons ice water

→ Filling

05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - 1 bunch fresh asparagus (about 9 ounces), trimmed and cut into 1-inch pieces
08 - 1 cup Gruyère cheese, grated
09 - 4 large eggs
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg

# Directions:

01 - Combine flour and salt in a large bowl. Cut in the cold cubed butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time just until the dough holds together. Form into a disc, wrap, and refrigerate at least 30 minutes.
02 - Preheat the oven to 375°F.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart or pie pan. Gently press into the pan, trim edges, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Blind bake 15 minutes, remove weights and parchment, then bake 5 minutes more until lightly golden. Allow to cool slightly.
04 - Heat the olive oil in a skillet over medium heat. Add the sliced shallots and cook, stirring frequently, until soft and golden, about 8–10 minutes. Remove from heat and set aside.
05 - Bring a pot of salted water to a boil. Add the asparagus pieces and cook 2 minutes. Drain and shock under cold running water to stop cooking. Pat dry with a towel.
06 - Whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg in a large bowl until smooth and homogenous.
07 - Evenly spread the caramelized shallots over the parbaked crust. Scatter the blanched asparagus and grated Gruyère on top of the shallots.
08 - Carefully pour the egg and cream mixture over the asparagus and cheese, filling the shell without overflowing.
09 - Bake in the preheated oven 35–40 minutes, or until the center is just set and the top is lightly golden. A knife inserted near the center should come out mostly clean with a slight moistness.
10 - Remove from the oven and allow to rest 10 minutes to finish setting before slicing.
11 - Slice and serve warm or at room temperature, optionally accompanied by a simple green salad.

# Expert Advice:

01 -
  • With each bite, the Gruyère melts into the eggs, creating a lush texture that's secretly effortless but feels luxurious.
  • The golden shallots and just-tender asparagus transform leftovers into the kind of lunch you look forward to all morning.
02 -
  • If you rush the crust and skip chilling, it will shrink away from the pan—I’ve made that mistake when impatient.
  • Blind baking might look like a fussy extra, but it’s the reason your slices come out clean with a crisp bottom.
03 -
  • Let your crust cool completely before adding the filling to avoid steamy, soggy bottoms (learned that after a particularly soft-centered quiche).
  • A dash more nutmeg on top just before baking adds an inviting aroma that will have everyone hovering near the oven.
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