Description
Asparagus Gruyere Quiche that’s perfect for brunch, holidays, or a light dinner. Easy to make ahead, and always bakes up beautifully.
Ingredients
Units
Scale
- 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