Asparagus Quiche

This simple asparagus quiche is loaded up with eggs, asparagus, and cheese. It’s terrific for a brunch spread or weeknight meal.

Asparagus goes right along with the golden brown flaky crust filled with egg and cheese and sprinkled with salty bacon. It’s a meal in a pan and a decadent breakfast dish. Try pairing this quiche with the BEST Scones, Sweet Potato Hash, and Cinnamon Roll Cake.

Cutting a slice out of asparagus quiche

Calling all asparagus lovers

Asparagus is not only healthy, and promotes weight loss and improved digestions, it’s delicious! I love the flavor of asparagus. It is a great veggie to incorporate into dishes.

This asparagus quiche recipe is one of my family’s favorite quiches and is easy and quick to make. This dish is warm and delicious, and perfect for a simple meal or a special breakfast – and honestly, it’s especially amazing for all the asparagus lovers out there – like us!

Quiche can be made up to three days ahead. It keeps really well and the leftovers are just as good as the first day. It also freezes well.

Ingredients for asparagus quiche recipe

How to Make Asparagus Quiche

PREP. Preheat the oven to 375.

ASPARAGUS. Add the asparagus to a large skillet with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp tender. Drain the water and move the asparagus to a plate to cool slightly.

CRUST. Press the pie crust into a 9 inch pie dish or quiche dish, and trim the edges.

EGG MIXTURE. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine.

ASSEMBLE. Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top.

BAKE & COOL. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes before serving.

Crust: For a homemade pie crust recipe go HERE or you can use a store bought pie crust. Another option is to skip the crust altogether. Which would make it more of a frittata, but it’s the taste not the name right? To make it crustless simply spray the pan, add the liquid ingredients and bake. 

Bacon, cheese, and asparagus in quiche crust

Recipe Tips

Just a few tips and tricks to keep in mind when making this delicious quiche.

  • Use Whole or 2% milk to get a lighter quiche.
  • I like to cook my bacon in the oven
  • Don’t over bake! If the crust is browning quickly, but the center needs more time to cook, then cover the outer edge of the crust with a foil.
  • Don’t over fill: The egg filling will rise and if you overfill the center may overflow over the sides.
  • If you have extra mixture go ahead and make a mini quiche or scrambled eggs.
  • Bake on the bottom rack to help the crust be nicely browned and crisp.

Unbaked asparagus quiche

Making Ahead + Storing

Ahead of time: You can prep some of the ingredients ahead of time such as steaming and chopping the asparagus as well as cooking and crumbling the bacon. Store them separately in airtight containers in the fridge.

The pie crust can also be made ahead of time, wrapped in plastic and kept in the fridge. Preparing these ingredients ahead of time will help speed up the prep process when you’re ready to bake the quiche. 

Another way to make this ahead of time is to fully bake the quiche. Once it has cooled cover and store it in the fridge for 2-3 days.

To store it in the FREEZER wrap it with plastic and foil. Label and freeze for 3-4 months. Thaw if applicable and reheat in the oven at 350°F for 15-20 minutes.

*LEFTOVERS can also be stored in the fridge or freezer for the same following the same storage suggestions. 

A slice of asparagus quiche on a white plate

For More Eggy Recipes:

Asparagus Quiche Recipe

5 from 12 votes
This simple asparagus quiche is loaded up with eggs, asparagus, and cheese. It's terrific for a brunch spread or weeknight meal.
Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 246 kcal
Author Lil' Luna

Ingredients

  • 1 pound fresh asparagus trimmed and chopped into ½ inch pieces
  • 1 pie crust refrigerated or homemade
  • 6 slices bacon cooked and crumbled
  • 8 eggs
  • 1/2 cup half and half
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Swiss cheese

Instructions
 

  • Preheat the oven to 375.
  • Add the asparagus to a large skillet with a few tablespoons of water. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp tender. Drain the water and move the asparagus to a plate to cool slightly.
  • Press the pie crust into a 9 inch pie dish or quiche dish, and trim the edges. In a medium bowl, whisk together the eggs and half and half. Add the flour and water to a small bowl and mix until combined, dissolving any lumps. Add the flour mixture, salt, and pepper to the eggs, and mix to combine.
  • Spread half of the Swiss cheese evenly in the bottom of the pie crust, then top with the asparagus and crumbled bacon. Pour the egg mixture over the asparagus. Sprinkle the remaining Swiss cheese on top. Bake 35-40 minutes, or until the top of the quiche is lightly golden and only jiggles slightly when shaken gently. Let stand 10-15 minutes before serving.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    This is the best asparagus quiche recipe I have ever come across. It’s now in my Pinterest account under favorites.
    Love it!

  2. 5 stars
    Really delicious quiche. I paired mine with a salad because I just really love the juxtaposition of a rich quiche and a light, bright salad! I could eat this every day…but I think I’ll limit myself to once a month. 😀

  3. I thought this was delicious and one of the best quiches I’ve ever made. Would it be possible to partially bake a head of time and then reheat for an upcoming brunch I’ll be attending?

    1. You bet! You can fully bake the quiche beforehand. Once it has cooled, cover and store it in the fridge for 2-3 days and then just reheat. To store it in the freezer, wrap it with plastic and foil. Label and freeze for 3-4 months. Thaw if applicable and reheat in the oven at 350°F for 15-20 minutes.

      1. I’m sure it would! The flavor would be a little different than the original recipe, obviously. But it should still bake fine and taste yummy!

  4. 5 stars
    Yes please! Quiche is always a great idea! I love that you used asparagus in this quiche. Easier to make than it looks too.

  5. 5 stars
    This is hands down the best quiche I’ve ever made, and the recipe is correct about putting it on the bottom rack of the oven to keep the bottom crust crispy. I did move it up after 20 minutes to the middle rack to keep it from getting overcooked. It was perfect, and sliced so nicely after resting for 10 minutes. Thanks for such a reliable recipe!