Description
A delightful spring-inspired quiche featuring tender asparagus, creamy custard, and a golden crust. Perfect for any meal, it blends the freshness of asparagus with the richness of eggs and cream.
Ingredients
For the quiche
- 1 pie crust 1 pie crust (Store-bought or homemade)
- 1 bunch 1 bunch of asparagus, trimmed and cut into pieces (Should be tender but bright green)
- 4 large 4 large eggs (Use good quality for better texture and flavor)
- 1 cup 1 cup heavy cream (Can be substituted with half-and-half for a lighter texture)
- 1 cup 1 cup shredded cheese (like Gruyère or cheddar) (Allows for customization based on preference)
- 1 tablespoon 1 tablespoon olive oil (For sautéing the asparagus)
- to taste Salt and pepper (Adjust according to preference)
- optional Chopped herbs (such as chives or parsley) (For garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the asparagus pieces until tender, about 5 minutes.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the sautéed asparagus and cheese.
- Pour the mixture into the pie crust.
- Bake for 30-35 minutes, or until the quiche is set and lightly browned on top.
- Let it cool for a few minutes before slicing and serving.
Notes
For a crisper bottom crust, blind bake the crust for ten minutes before adding the filling. You can also brush the crust with a beaten egg before baking for added crispness. Leftovers can be stored in the fridge for up to four days or frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dinner, Lunch
- Cuisine: American, Mediterranean