This Asparagus and Gruyere Quiche is a tasty mix of creamy cheese and fresh veggies in a flaky crust. Perfect for brunch or a cozy dinner!
Who knew quiche could be this exciting? The bright green asparagus pops with flavor while the Gruyere adds a nice touch of richness. Yum!
I love serving this quiche warm, maybe with a fresh salad on the side. It’s simple to whip up and always impresses guests. Everyone loves a good slice of quiche! 😊
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for this dish. If it’s out of season or unavailable, zucchini or spinach can work nicely. Both offer a similar green color and a mild flavor.
Gruyere Cheese: Gruyere has a rich, nutty taste. If you can’t find it, good substitutes include Swiss or Comté. For a non-dairy option, try cashew cream or a vegan cheese alternative.
Eggs: Large eggs are used for richness and structure. If you want a vegan version, consider using a scrambled tofu mixture or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Half-and-Half: This adds creaminess. You could use whole milk or a plant-based cream (like almond or coconut) as alternatives to reduce calories or accommodate dietary preferences.
Nutmeg: While optional, it adds warmth. If you don’t have nutmeg, a sprinkle of cinnamon or cardamom can be an interesting twist, though they will alter the flavor slightly.
How Do I Bake the Perfect Pie Crust Without Bubbling?
Baking the crust correctly is crucial for achieving that flaky, golden base. To prevent bubbling, follow these steps:
- Make sure to prick the crust all over with a fork. This releases steam and helps prevent the crust from puffing up.
- Use parchment paper to line the crust and fill with pie weights or dried beans. This keeps the base flat as it bakes.
- Blind bake it first at 375°F for 15 minutes. This sets the crust, so it holds its shape during the second bake.
Remember, letting it cool a bit after baking helps it firm up, ensuring it perfectly holds all that delicious filling!
How to Make Asparagus and Gruyere Quiche
Ingredients You’ll Need:
For the Quiche:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 bunch fresh asparagus (about 1 lb)
- 1 cup Gruyere cheese, shredded
- 4 large eggs
- 1 ½ cups half-and-half or whole milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon olive oil or butter (for cooking asparagus)
- 1 tablespoon fresh parsley or chives, finely chopped (optional for garnish)
How Much Time Will You Need?
This Asparagus and Gruyere Quiche will take about 15 minutes to prep and around 50-60 minutes to bake, plus about 10 minutes to cool before you serve. So, in total, you’re looking at around 1 hour and 15 minutes from start to finish to enjoy this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gets your oven ready for the perfect quiche!
2. Prepare the Pie Crust:
Roll out the pie crust into a 9-inch tart pan or pie dish. Press it gently to fit the shape and trim any excess dough. Use a fork to prick the crust all over. This helps prevent bubbling!
3. Bake the Crust Blind:
To bake the crust without the filling, line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until the crust is set and lightly golden. Remove from the oven and set it aside.
4. Prep the Asparagus:
Trim off the tough ends of the asparagus and cut it into 2-inch lengths. Keep a few tips aside for topping the quiche later!
5. Sauté the Asparagus:
In a skillet, heat the olive oil or butter over medium heat. Add the asparagus pieces (except the tips) and sauté for about 3-4 minutes until they’re just tender. Set them aside to cool.
6. Make the Egg Mixture:
In a large mixing bowl, whisk together the eggs. Add the half-and-half, salt, pepper, and nutmeg (if using) and whisk until everything is well combined.
7. Assemble the Quiche:
Spread half of the shredded Gruyere cheese evenly over the baked crust. Then, sprinkle the sautéed asparagus pieces over the cheese layer. Next, pour the egg mixture over the asparagus and cheese, filling the crust nicely.
8. Add the Toppings:
Place the reserved asparagus tips decoratively on top of the quiche. Then, sprinkle the remaining Gruyere cheese over everything.
9. Bake the Quiche:
Bake the quiche in the oven at 375°F (190°C) for 35-45 minutes. You want to see it puff up and turn golden brown, and a knife inserted in the center should come out clean. This tells you it’s fully cooked!
10. Cool and Serve:
Once baked, remove the quiche from the oven and let it sit for about 10 minutes before slicing. This resting period helps it set better!
11. Garnish and Enjoy:
If you’d like, garnish your quiche with freshly chopped parsley or chives before serving. It tastes great warm or at room temperature!
Enjoy your creamy, flavorful Asparagus and Gruyere Quiche! It’s perfect for brunch, lunch, or a light dinner.
Can I Use a Different Cheese in This Quiche?
Absolutely! While Gruyere gives a lovely flavor, feel free to substitute it with Swiss, cheddar, or even feta cheese for a different taste profile. Each cheese will give the quiche a unique twist!
How Do I Properly Store Leftover Quiche?
To store leftovers, let the quiche cool completely, then wrap it tightly with plastic wrap or store in an airtight container in the fridge. It will last for up to 3 days. Reheat in the oven or microwave before serving!
Can I Make This Quiche Ahead of Time?
Yes, you can! Prepare and bake the quiche, allowing it to cool completely before storing it in the fridge for up to 2 days. You can also freeze it before baking. Just thaw it overnight in the fridge and bake as directed!
What’s the Best Way to Reheat Leftover Quiche?
The best way to reheat quiche is in the oven, as it helps maintain the crust’s texture. Preheat the oven to 350°F (175°C) and heat for about 15-20 minutes until warmed through. You can cover it with foil to prevent excessive browning.
