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Asparagus Quiche took more rounds of testing than I’d like to admit. I wanted a version where the asparagus didn’t get lost, the custard wasn’t too eggy, and the cheese worked with the vegetables instead of smothering them. This is the one that finally got it right.
I use fontina for its mellow, nutty flavor that melts in easily without overwhelming the star ingredient. The bacon adds depth without making the whole thing feel heavy. And green onions and thyme keep it tasting fresh, even if it’s made ahead. It’s just as good warm as it is at room temperature, and never lasts long whenever I serve it.
Table of Contents
Asparagus Quiche Ingredients
- 9 Inch Unbaked Pie Crust: If you’re short on time, a good store-bought crust works fine. But if you want the best result, I recommend making it from scratch. I like to use my no-fail Lard Pie Crust.
- Asparagus: Choose thin spears for quicker cooking and a more delicate texture.
- Bacon: I like to use thick-cut bacon for fuller flavor and texture.
- Heavy Cream: Look for a brand that lists just “cream” on the label—no gums or stabilizers. It makes a difference.
- Whole milk: You can use 2% in a pinch, but whole milk gives the custard a more satisfying richness.
- Eggs: Fresh, large eggs are ideal.
- Dried thyme: Or use double the amount of fresh thyme leaves if you have them. I’ve used both.
- Green onions: Look for ones with firm white bases and fresh-looking green tops.
- Fontina cheese: Mild and melty, my favorite here. If you can’t find it, Gruyère is a good backup. (See Recipe Tips for more ideas.)
- Fine sea salt and freshly ground black pepper: Season to taste.
A Brief Slice of Quiche History
Quiche started in the Lorraine region of France, with the classic Quiche Lorraine—cream, eggs, and bacon in a flaky crust. Over time, it’s become a versatile dish that works with nearly any combination of vegetables, cheeses, or meats.
8 Recipe Tips
- Pie crust: Chill the pie dough for at least 30 minutes before baking. It helps keep the crust extra flaky and prevents shrinking.
- Asparagus: Thin spears work best since they’re more tender and cook quickly. If yours are thick, blanch them briefly so they don’t stay tough in the finished quiche.
- Cheese options: Fontina or Gruyère are my first picks, but good melters like Emmental, Monterey Jack, or even mozzarella will work. For something saltier and more assertive, you could use a little crumbled feta.
- Egg mixture: Whisk the eggs, milk, and cream until smooth and fully combined. It’s the key to a custard that’s silky, not spongy.
- Bacon: Cook it until crisp but not overly browned because it will keep cooking as the quiche bakes. I like to drain it on paper towels to avoid a greasy filling.
- Green onions: If you want a milder flavor, stick to just the green parts. For a little more punch, use the whole thing.
- Baking time: Start checking toward the end. It’s done when the center is just set and still has a slight jiggle. Overbaking can dry it out.
- Serving: This quiche is great warm but holds up beautifully at room temperature too, which makes it easy to prep ahead.
How to Store and Reheat
Store leftover quiche in an airtight container in the refrigerator for up to 3 to 4 days for optimal freshness. To reheat refrigerated quiche, cover it with foil and place it in a preheated 350°F oven for 15 to 20 minutes. For frozen quiche, reheat it without thawing, extending the oven time to 30 to 45 minutes or until the internal temperature is between 160°F and 165°F.
This quiche is one of my favorite ways to use fresh asparagus in the spring. It’s easy to make ahead, travels well, and tastes just as good at room temperature as it does warm. Pair it with a simple green salad and you’ve got a meal that feels thoughtful without being fussy.
More Great Ways to Enjoy Asparagus
More Must-Try Quiche Recipes
How to Make Asparagus Quiche
Chill an unbaked pie crust in a pie plate for at least 30 minutes. Preheat the oven to 375˚F. Line the crust with parchment and add weights. Bake for 12 minutes, remove weights, prick with a fork, and bake another 8 minutes.
In a skillet, crisp up the bacon, reserving a tablespoon of fat. Sauté asparagus briefly until vibrant. Set aside. Whisk cream, milk, eggs, and seasonings in a bowl. Mix in green onions, cheese, and the bacon-asparagus combo. Pour the mixture into the crust and bake for 40 minutes, shielding the edges as needed. Let it rest for 15 minutes before serving. Enjoy warm or at room temperature.
Asparagus Quiche
Ingredients
- 9 inch unbaked Lard Pie Crust or store-bought deep dish unbaked pie crust
- 1/2 pound bacon cut crosswise into thin strips (lardons)
- 3/4 cup heavy cream
- 1/4 cup whole milk or 2%
- 6 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme or 1/2 teaspoon fresh minced thyme
- 3 green onions thinly sliced crosswise
- 4 ounces fontina cheese shredded, or Gruyère cheese
- 12 ounces thin asparagus spears
Instructions
- Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.
- When you're ready to bake, preheat oven to 375 °F (191 °C). Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.
- Meanwhile, cook bacon in a large skillet over medium heat until bacon is crisp; pour off all but 1 tablespoon of fat. Add asparagus; cook and stir 2-3 minutes, until bright green and crisp-tender. Remove from heat and set aside to cool.
- In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in green onions, cheese and asparagus and bacon mixture.
- Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover pie crust edges with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.
Notes
- To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 15 to 20 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 30 to 45 minutes or when the internal temperature reaches 160˚F to 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You made it look so pretty!
Thank you, Mimi!