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Flavorful Asparagus and Gruyère Quiche

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A savory quiche featuring a flaky buttery crust, fresh asparagus, and nutty Gruyère cheese. Perfect for brunch or a light dinner, this recipe is easy to make and delivers a balanced, creamy flavor.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 1/2 cup unsalted butter, cold and cubed (115 g)
  • 3 to 4 tablespoons ice water (45–60 ml)
  • 1/4 teaspoon salt (for crust)
  • 1 bunch fresh asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 1 cup Gruyère cheese, grated (100 g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240 ml)
  • 1/4 cup milk (60 ml), whole milk preferred
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (optional)
  • Pinch of nutmeg (optional)

Instructions

  1. In a large bowl or food processor, combine flour and 1/4 teaspoon salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually add 3 tablespoons ice water, mixing gently until dough just comes together. Add an additional tablespoon if too dry.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Bring a pot of salted water to a boil. Blanche asparagus pieces for 2 minutes until bright green and slightly tender. Transfer immediately to ice water, then drain and pat dry.
  5. In a bowl, whisk together eggs, heavy cream, milk, 1/2 teaspoon salt, black pepper, and nutmeg. Stir in grated Gruyère and thyme leaves if using.
  6. On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into sides without stretching. Trim excess dough and crimp edges.
  7. Prick bottom of crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes to blind bake.
  8. Remove parchment and weights. Scatter blanched asparagus evenly over crust. Pour egg and cheese mixture on top, spreading gently.
  9. Bake for 30–35 minutes until filling is set but slightly jiggly in center and crust is golden brown. A knife inserted near center should come out clean.
  10. Let quiche cool for 10 minutes before slicing to allow filling to finish setting.

Notes

Blind bake the crust for 15 minutes to prevent sogginess. Keep butter cold when making dough for a flaky crust. Blanche asparagus for exactly 2 minutes to maintain crispness and color. Freshly grate Gruyère for best melt and flavor. Tent crust edges with foil if browning too fast.

Nutrition

Keywords: asparagus quiche, gruyère quiche, savory quiche, brunch recipe, easy quiche, homemade quiche, flaky crust, spring vegetables

Find it online: https://wigglebite.com/flavorful-asparagus-and-gruy-e-re-quiche-recipe-easy-homemade-perfect-crust/