This Asparagus Gruyere Quiche is a beautifully balanced breakfast or brunch dish featuring tender asparagus, rich Gruyere cheese, and a silky, custard-style egg filling. It bakes up golden, flavorful, and perfect for even a light dinner.
Quiche is also great for making ahead, serving warm or chilled, and pairing with just about anything from a crisp salad to fresh fruit. Leftover quiche reheats perfectly.
Why You Will Love This Asparagus Gruyère Quiche Recipe
- Perfect for brunch – This classic quiche looks impressive, but uses simple, pantry-friendly ingredients.
- Creamy and custardy texture – The combination of eggs, heavy cream, asparagus, and Gruyere creates the ideal quiche custard.
- Versatile and customizable – Easily swap vegetables, cheeses, or even change the crust style.
- Great for meal prep – Enjoy this asparagus Gruyère quiche warm, or cold.
- Keyword-rich benefit – This easy quiche recipe is a great option for weekend brunch, holiday brunch menus, Mother’s Day breakfast, and/or wedding or baby showers.
Ingredient Substitutions
- Pie Crust: Homemade crust, refrigerated pie dough, or puff pastry can be used instead.
- Gruyère: Substitute with Swiss, Fontina, Jarlsberg, Emmental, or white cheddar.
- Asparagus: Broccoli florets, mushrooms, spinach, roasted red peppers, zucchini are all great alternatives.
- Heavy Cream: Substitute with half-and-half, whole milk, milk/cream combo (texture will be lighter).
- Seasonings: Feel free to add other seasonings.
How to Prepare Asparagus Gruyère Quiche
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add the asparagus and shallots. Season with 1/2 teaspoon salt, and sauté for 4–5 minutes until just tender.
- In a bowl, whisk together the eggs, heavy cream, remaining 1/2 teaspoon salt, and black pepper.
- Poke holes in the bottom of the crust with a fork.
- Add a thin layer of the shredded cheese to the bottom of the pie crust.
- Layer the asparagus/shallot mixture overtop.
- Pour in the egg mixture.
- Add the remaining cheese to the top.
- Bake for 45–50 minutes, or until the center is set and the top is golden.
- Allow to cool for at least 10 minutes before slicing.
How to Serve and Store
- Serve this Asparagus Gruyère Quiche warm, at room temperature, or even chilled.
- Pair with a simple side salad or fresh fruit.
- Store tightly covered in the fridge for up to 3 days.
- Reheat in a 300°F (149°C) oven for 10–12 minutes, or microwave gently.
- Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
- Can I use a regular (not deep-dish) pie crust? Yes. For a standard pie crust, reduce to 4 eggs and 1 cup heavy cream so the filling does not overflow.
- Can I make this Asparagus Gruyère Quiche ahead of time? Yes. Bake, cool, cover, and refrigerate up to 24 hours ahead. Serve chilled, or reheat gently.
- Can I freeze quiche? Yes. Wrap well and freeze whole or sliced.
More Quiche Recipes to Love
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Asparagus Gruyère Quiche
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
Description
Asparagus Gruyere Quiche that’s perfect for brunch, holidays, or a light dinner. Easy to make ahead, and always bakes up beautifully.
Ingredients
- 1 frozen deep-dish pie crust
- 1 bunch asparagus, trimmed and cut into 1” pieces
- 1 small shallot, sliced thin
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 5 large eggs
- 1 1/4 cups heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add the asparagus and shallots. Season with 1/2 teaspoon salt, and sauté for 4–5 minutes until just tender.
- In a bowl, whisk together the eggs, heavy cream, remaining 1/2 teaspoon salt, and black pepper.
- Poke holes in the bottom of the crust with a fork.
- Add a thin layer of the shredded cheese to the bottom of the pie crust.
- Layer the asparagus/shallot mixture overtop.
- Pour in the egg mixture.
- Add the remaining cheese to the top.
- Bake for 45–50 minutes, or until the center is set and the top is golden.
- Allow to cool for at least 10 minutes before slicing.
- ENJOY!
Notes
- If you want, you can par-bake the pie crust for about 6-8 minutes (I do not normally do this).
- Sauté the asparagus and shallots just until tender. Overcooking softens the final texture too much.
- Use an immersion blender to create a fluffier egg custard. If you do not have one, a whisk will work.
- Allow the quiche to cool before slicing so the custard sets fully.
- Use freshly grated cheese for the best melt and flavor.
- Easily, bake on a sheet pan for easy handling and spill prevention.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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