My asparagus quiche is brimming with loads of savory ingredients, and is a delicious pick for a scrumptious brunch, lunch, or light supper. Prepared with a homemade herb crust and a filling of asparagus, finely diced potatoes, onions, bacon, cheese and a sprinkle of fresh rosemary, this delectable quiche is wonderful served either warm or at room temp with a salad!
Perfect for Brunch, Lunch, or Even Dinner
There's something quite comforting to me about having a delicious, homemade quiche tucked away in my fridge, ready to be sliced and gently heated up or even enjoyed at room temp as a light, savory meal.
Before I ever prepared my own quiche recipe from scratch, I always thought of this tasty offering filled with all sorts of delectably mouthwatering morsels as something to be enjoyed at a fancy little bistro or cafe as a leisurely brunch or lunch option, because it seemed too complicated to prepare at home.
And while preparing a homemade quiche can take a little bit of extra TLC, I find the process as well as the end result utterly enjoyable and delicious, and something to truly relish. The components can actually be prepared ahead of time for convenience, and simply baked off when ready to enjoy!
My asparagus quiche recipe has all of my favorite morsels tucked away within a light and flaky homemade quiche crust, and is a dish that I like a to make a light meal out of anytime of day, perhaps with a light green salad as an accompaniment.
Prepared with fresh eggs, a touch of cream, a blend of Italian cheeses, plus lots of asparagus, finely diced potatoes, rosemary, bacon and onions, this asparagus quiche is a fantastic offering to have on hand in the fridge to gleefully tuck into as a bistro favorite to be enjoyed at home.
My Asparagus Quiche Recipe
When preparing homemade quiche, I've found that having some of the components prepped a day or two ahead of time makes things a lot quicker and easier.
For instance, because I prepare a homemade quiche crust for my recipe here, I prep it, chill it and blind bake it a the day before I'd like to enjoy my quiche.
Typically, I like to saute my filling ingredients ahead of time as well. I simply keep those in a container in my fridge until I'm ready to add them to the bottom of my blind-baked crust, along with some cheese.
One can do all of the prep the same day as the quiche is to be served, of course, but I find the process more streamlined when I have my two main components—my crust and my filling—prepared and ready to simply be assembled and baked off.
Here's a peek at my asparagus quiche recipe: (or just jump to the full recipe...)
- To get started, I use my food processor to prepare my herb crust, then shape it into a disc and allow it to chill for about an hour, or even up to a couple of days, if making ahead. Then, I roll out and blind bake the crust and set it aside.
- Next, I prepare my filling ingredients by sauteing my veggies and other ingredients. When ready to bake my quiche, I spoon those sauteed filling ingredients into the bottom of my blind-baked crust and sprinkle over some cheese, then pour over my mixture of eggs and cream, then place into the oven to bake.
- I bake my asparagus quiche for about 50-55 minutes, just until set. I allow it slightly cool before slicing and enjoying, or even serve it cool or room temp, if desired.
by Ingrid Beer
Yield: Serves 8
Nutrition Info: 622 calories per serving
Prep Time: 40 minutes
Cook time: 2 hours
Total time: 2 hour, 40 minutes
Herb Crust Ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- Pinch black pepper
- 1 teaspoon dried parsley
- ½ teaspoon thyme leaves
- Pinch red pepper flakes
- 8 tablespoons cold, unsalted butter cut into pieces
- ¼ cup chilled shortening, cut into pieces
- 2 tablespoons ice cold vodka
- 3 tablespoons ice cold water
Quiche Filling Ingredients:
- 6 strips bacon, chopped
- 2-3 tablespoons unsalted butter
- 1 medium onion, chopped
- ¾ cup small-diced baby yellow potatoes (about 2 baby potatoes)
- Pinch salt
- Pinch black pepper
- 2 cloves garlic, pressed through garlic press
- ½ teaspoon chopped, fresh rosemary leaves
- 6 ounces very thin-stalk asparagus, cut into tiny pieces
- 1 cup Italian blend cheese, or favorite variety
- 6 large eggs
- 1 ½ cups cream
- If preparing the crust from scratch, begin by gathering and prepping your herb crust ingredients according to the ingredients list above to have ready and organized for use. (If using a store-bought crust, skip down to step 6 below, to blind bake.)
- To prepare your crust, add ¾ cup of the flour, along with the salt, pepper, parsley, thyme, and red pepper flakes, to the bowl of a food processor, and process to incorporate. Add in the cold butter and the chilled shortening, and process until a crumbly mixture forms.
- Add in the rest of the flour, and process by pulsing a few times to incorporate that in. Turn this crumbly mixture out into a large bowl.
- Combine the ice cold vodka and the ice cold water. Drizzle a little at a time into the flour mixture, and using a spatula, incorporate and press the liquid into the flour until all liquid is used and the dough comes together. Turn out onto a work surface.
- Form the dough into a dish shape and wrap in plastic. Chill for at least 45 minutes to an hour (even for a couple of days if making ahead).
- To blind bake your crust, preheat the oven to 350°. Carefully roll out the dough until very thin, and fit it into your 9” pie dish. Crimp edges as desired, and chill in the freezer for 10-15 minutes.
- Once chilled, add a piece of parchment paper in along with some pie weights or dried beans, and bake for 1 hour. One baked, remove the crust from the oven and allow it to sit with the paper and beans or pie weights still inside for 10 minutes. (Leave the oven on if proceeding with baking the quiche.)
- While the crust is blind baking, gather and prep all of your filling ingredients according to the ingredients list above.
- To prepare your filling, place a cast-iron (or a heavy-bottom skillet) over medium-high heat, and once hot, add in the chopped bacon, cook it until crisp, then remove it from the pan.
- Add in the butter, and once melted, add in the onion and the small-diced potatoes, plus a small pinch of salt and pepper, and saute those for about 10-12 minutes or so, until golden-brown and caramelized and the potatoes are fairly tender.
- Then, add in the asparagus to warm through and gently soften, followed by the garlic and the rosemary, as well as the bacon, and stir in to incorporate. Set filling ingredients aside.
- Once the crust is ready, add the vegetable filling to the bottom of the crust, and sprinkle over the cheese.
- Gently whisk together the eggs and the cream, and add a small pinch of salt (the bacon and cheese already add some saltiness, so be careful not to add too much), and pepper. Pour the mixture over the veggie filling and cheese, and place into the (350°) oven to bake for about 50-55 minutes (mine took about 53 minutes), covering with foil for the last 10-15 minutes to prevent too much browning.
- Allow the asparagus quiche to cool slightly for at least an hour before slicing. (This quiche can also be served at room temperature, or even chilled, with a nice green side salad on the side.)
Tips & Tidbits for my Asparagus Quiche:
- Very thin asparagus: Because I'm not looking to cook the asparagus for long, but rather heat it through to soften a bit, I'm opting for very thin, fine stalks of asparagus here. If you can't find the thinner variety, then cut the asparagus into small pieces and cook in the pan a little longer just until crisp yet slightly tender.
- Store-bought crust: If you prefer not to prepare a quiche crust from scratch, then simply use your favorite pre-made, store-bought pie crust and proceed from the point in the recipe of blind baking according to my instructions.
- Finely diced potatoes, for faster cooking: To ensure your potatoes are cooked through in roughly 10-12 minutes, dice them finely into a small cube no bigger than ½ inch. Russets tend to take longer to cook and are starchier, so I'm opting for baby yellow potatoes here, or any other waxy potato instead.
- Ice cold vodka in the quiche crust: This is a trick I learned a while back, and the reason to use ice cold vodka is that while it is still a liquid, because it's alcohol and not water, it dissipates and doesn't make the dough too sticky/moist, keeping it flaky. A combo of water and vodka is nice for this type of crust, but if you prefer to leave it out, add a touch more water, a little bit at a time. But ultimately, the alcohol burns off without any taste of it leftover whatsoever
- Prep ahead for easy asparagus quiche: You can streamline things by preparing and blind-baking the quiche crust, then allowing it to cool and leaving it at room temp, lightly covered with plastic wrap. You can also saute the filling ingredients and have them ready in the fridge, then simply assemble and bake the quiche the day you'd like to enjoy it.
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!