Homemade Asparagus Quiche
This asparagus quiche is made with fresh asparagus and creamy goat cheese. It’s a perfect dish to serve for brunch, lunch or dinner.
Quiche is a savory pie with a custard filling made from eggs and milk or cream. You can add other ingredients to your quiche for flavor. Common favorites are meats, such as ham, bacon or sausage, cheese, and vegetables. This broccoli cheese quiche is one of my easiest and most popular recipes.
This asparagus and goat cheese quiche is easy to make, using either a homemade or store-bought pie crust. It’s a perfect main dish for Easter brunch, Mother’s Day breakfast, or any spring meal.
If you are serving quiche for breakfast or brunch, I recommend serving a fresh fruit salad on the side. These strawberry muffins or blueberry cream cheese danish would also be a pretty addition to your brunch table. For lunch or dinner, add a salad, such as this avocado kale salad, to round out your meal.
How to Make Quiche
There are four simple steps to make this asparagus quiche: make the pie crust (or use store-bought), sauté the vegetables, make the custard, and assemble the quiche. Each step is easy and will only take a few minutes of your time.
1. Make the pie crust
To make asparagus quiche, the first step is to make your pie crust. If you are using a frozen store-bought crust, leave it in the freezer until you are ready to use it. Not ready to make a crust? Use my crustless quiche recipe.
Making pie dough is simple and only takes a few minutes. I usually use my food processor, but you can also make the pie dough by hand or even use a stand mixer. You’ll find full instructions for how to make the pie crust in the recipe card at the end of this post.
Once your pie dough is made, you’ll roll it out and fit it into your pie dish. You can use your fingers to crimp the edges of the pie crust.
Put the pie crust in your refrigerator while you prepare the quiche filling. You do not need to pre-bake your pie crust before adding the quiche filling.
2. Sauté the vegetables
Chop your onion. I used a sweet yellow onion. Green onion would also be delicious.
Cut off the tough stems of your asparagus. To know where to cut, take one asparagus spear and hold it on either end with your hands. Bend the asparagus until it snaps. The point where it breaks is the point where you want to cut all of your asparagus. Discard the tough bottom ends of the asparagus spears.
When I chop the asparagus, I like to leave the tips a little longer and chop the rest of the asparagus into smaller pieces.
Cook the chopped onion and asparagus in a skillet until they soften slightly. Remove the pan from the heat when the asparagus is crisp-tender, but not mushy.
3. Make the custard
Making custard might sound fancy, but all you have to do is whisk together eggs, milk, salt and pepper. I prefer to use whole milk in my quiche, but you can also use lowfat milk or cream.
4. Assemble the asparagus quiche
Put the vegetables in the bottom of the prepared pie crust. Scatter crumbled goat cheese over the veggies. Pour in the custard, and bake.
Can I make quiche ahead?
If you are serving this asparagus quiche for brunch, it is best assembled and baked the day of. You can do a few of the steps the day before to save time:
- If you are making a homemade pie crust, you can make the pie crust and roll it out up to one day ahead. Wrap it with plastic wrap and refrigerate the unbaked pie crust until you are ready to use it.
- You can sauté the onion and asparagus up to one day ahead. Refrigerate them in an airtight container until you are ready to assemble the quiche.
- You can whisk together the eggs, milk, salt and pepper and refrigerate in a bowl, covered, overnight.
How to store and reheat quiche
To store leftover baked quiche, let it cool and then wrap it with plastic wrap or put slices of quiche in an airtight container. It will last for up to 3 days in the refrigerator. To reheat baked leftover quiche:
- To reheat a whole quiche, cover it loosely with foil and put it in a 350 degree oven until it is hot through the center.
- I usually reheat slices of quiche in the microwave, but you could also reheat them, covered, in your oven at 350 degrees.
- If you are short on time, you can skip the homemade pie crust and use a store-bought crust. My favorite are the whole wheat pie shells made by Wholly Wholesome, which I find in the freezer section at Whole Foods. They’re made with just a few, recognizable ingredients. (This post isn’t sponsored, I’m just sharing because I love and use these pie crusts often to save time.)
- If you don’t care for goat cheese, you can substitute feta, cheddar, mozzarella or your favorite cheese.
- You can add more veggies to this quiche. Try chopped fresh spinach or mushrooms.
- If you want to add meat to your quiche, cooked bacon, ham or sausage would be good choices.
- Start checking on your quiche after it has been in the oven for 25 minutes and loosely cover it with foil if the crust is browning too quickly.
- Asparagus is also delicious when prepared in the air fryer, try my Air Fryer Asparagus recipe.
More Breakfast and Brunch Recipes:
Asparagus Quiche with Goat Cheese
For the crust: (see note)
- 1 1/4 cups flour, I used 3/4 cup white whole wheat and 1/2 cup all-purpose
- 1 teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into cubes
- 3-4 tablespoons ice water
For the filling:
- 2 teaspoons olive oil
- 1 small sweet yellow onion, chopped
- 1 pound asparagus
- 5 eggs
- 3/4 cup whole milk
- ¼ teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground black pepper
- 2 ounces goat cheese
Make the crust:
- Place flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (You can also make the pie dough by hand using a pastry blender.) Pulse a few times to combine. Add the cold butter cubes and pulse until the butter pieces are the size of peas. Add 3 tablespoons of ice water and pulse until the dough starts to come together. If the dough is too dry, add up to 1 tablespoon more ice water to help the dough come together.
- Transfer dough to a lightly floured work surface and use a rolling pin to roll it out into a 12-inch circle. Wrap the dough halfway around the rolling pin and transfer to a 9-inch pie dish. Gently press the dough into the pie dish and trim excess dough around the edges. Fold the edges of the dough under, and crimp as desired with your fingertips.
- Place the pie crust in the refrigerator while you prepare the filling.
Make the filling:
- Preheat oven to 375 degrees F.
- Trim the bottom ends off of the asparagus by holding one spear of asparagus at each of its two ends and bending it until it snaps. Trim the remaining asparagus spears by cutting them with a knife to the same length as the first. Discard the bottom ends. Cut the asparagus tops off into 1-inch pieces, and chop the rest of the asparagus into 1/2-inch pieces.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Add the asparagus and cook for 2-3 minutes more, until the asparagus is crisp-tender. Remove the pan from the heat.
- To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.
- Place asparagus and onion in the bottom of the pie crust. Crumble the goat cheese over the top of the vegetables. Pour the custard over the filling.
- Bake quiche for 35-45 minutes, until the eggs are set in the center and a tester comes out mostly clean. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
- Let quiche stand for 5 minutes before serving. Serve warm or at room temperature.
My husband will seriously love this quiche! Anything with eggs and goat cheese is top notch 🙂 Also, love the use of spring veggies!
Thank you! Isn’t it the best when spring comes around, and it’s time for lemons, asparagus, and fresh berries!
Tried the quiche recipe today. Decided to make 2. One to eat & one to share. I used 9″ shells, not deep dish. Wish I had used the deep dish. I had custard left over. It is very tasty. I’m sure I’ll make it again. Any suggestions for the left over custard?
I’m glad you enjoyed the quiche. As for the leftover custard, I’m not sure what other recipes you could use it in, other than making a crustless quiche.
My thought is to pour it over Swiss cheese and crispy crumbled bacon. Maybe add some mushrooms! I’ll let you know how it turns out!
Sounds good! Do let me know. 🙂
I’m making the quiche again tonight. I do love it. The bacon & Swiss cheese quiche was tasty. I preferred the asparagus goat cheese. My sister preferred the other. Both are good. Hard to go wrong with egg, cheese, asparagus & bacon.
I’m glad you are enjoying this quiche! I love the asparagus and goat cheese combination. I need to make it again soon too!
I just updated this post and recipe. I baked my quiche in a regular (not deep dish) 9″ pie dish and the amount of custard was perfect!
Can you comment on the changes you made to the recipe? I have made it a few times over the past 4 or 5 years, and I’ve loved.
Hi Kristy, I’m happy to hear that you have been enjoying this recipe for years! I simplified the recipe so that it’s easier to make. Over the years, I’ve learned how to simplify things in the kitchen but still get delicious results. 🙂
The new recipe skips the step of blind baking the pie crust, because I feel it isn’t worth the effort. Instead of boiling the asparagus, the new recipe calls for sauteeing it to save the use of another pot. The old recipe called for 3 whole eggs plus 1 yolk, 1 cup whole milk and 1/2 cup heavy cream. Some readers found that this was too much filling for a standard size pie dish. (Versus 5 whole eggs and 3/4 cup whole milk in the updated recipe.) The old recipe also called for 1/8 teaspoon dried thyme to be added to the filling.
You’re so right, Kristine — a good quiche recipe works for any meal of the day! I love this version with asparagus and goat cheese, and that crust looks just perfect! I’d be happy waking up to this on Sunday. 🙂
Any suggestions to make and freeze?
I have an early summer baby due and would lobe to make a bunch and freeze them this spring!
This will freeze well (after baking) if you wrap it airtight. Then defrost and reheat. Congratulations on your pregnancy!
Can you use almond milk instead of regular milk?
Yes, that should work!
Love your website — lots of recipes, which I will try!!! Thanks so much for taking the time to do this for all of us out here, during this time….!!!
I’m giving this a five stars because the flavor is delicious and instructions are spot on with the exception of the soggy bottom crust – ugh, I hat that. I suggest you parbake your crust for 10 minutes and then proceed. This crust recipe is very flaky and buttery.
I plan to make this today. I do not have a small onion, just a large one that I plan to cut up. How much chopped onion is a “small onion” – ounces? or measurement – cup, half cup?
PS – I always make my own crust and use a 10″ French tart pan. Works perfectly for most quiche recipes that call for 9″ pie pan.
I would recommend using about 1/2 cup, but you can use more or less onion, depending on your tastes. Thank you for trying my recipe! It will be delicious in your homemade pie crust. 🙂
Simply divine, couldn’t be happier! Got creative with the crust and used raw Pillsbury Grand Biscuit dough and patted it down in the pie pan for the crust. Super yummy!