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Fresh Spring Vegetable Quiche with Gruyere and Asparagus

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A quick and easy quiche featuring a buttery crust, tender asparagus, and nutty Gruyere cheese, perfect for a fresh spring brunch.

Ingredients

Scale
  • 1 9-inch (23 cm) pie crust, homemade or store-bought (butter-based recommended)
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed and cut into 1-inch pieces
  • 1 cup (100 g) Gruyere cheese, shredded
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) milk, whole or 2%
  • 1 small shallot, finely chopped
  • 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or unsalted butter, for sautéing

Instructions

  1. Prepare the crust: Roll out homemade crust on a lightly floured surface to fit a 9-inch pie dish. Press dough into dish, trim edges, and chill for 15 minutes. Preheat oven to 375°F (190°C).
  2. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  3. Sauté the veggies: Heat olive oil or butter in a skillet over medium heat. Cook shallot until translucent (~2 minutes). Add asparagus and sauté 3-4 minutes until tender-crisp. Season with salt and pepper, then remove from heat.
  4. Mix the custard: In a large bowl, whisk together eggs, heavy cream, milk, thyme, salt, and pepper until smooth and slightly frothy.
  5. Assemble the quiche: Spread sautéed asparagus and shallots evenly over pre-baked crust. Sprinkle shredded Gruyere on top. Gently pour custard mixture over filling, filling close to top edge but not overflowing.
  6. Bake: Place quiche in oven and bake at 375°F (190°C) for 35-40 minutes until center is set but slightly jiggly.
  7. Rest and serve: Let quiche cool on a wire rack for 10-15 minutes before slicing.

Notes

Blind baking the crust is essential to avoid sogginess. Sauté asparagus briefly to keep it crisp and bright. Avoid overbeating custard to maintain creamy texture. Rest quiche before slicing for best results. Tent crust edges with foil if browning too fast.

Nutrition

Keywords: quiche, spring vegetables, asparagus, Gruyere, brunch, easy recipe, homemade pie crust, vegetarian

Find it online: https://lucydishes.com/fresh-spring-vegetable-quiche-with-gruyere-and-asparagus-easy-homemade-recipe-for-perfect-brunch/