Asparagus Quiche

Dorothy Curtis


I am not sure where I found this recipe but we really like it and I have made a few changes to suit our taste. You can do the same.


★★★★★ 1 vote

20 Min
1 Hr 15 Min


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  • 1 Tbsp
  • 1
    leek (white and light green parts only) halved and thinly sliced and well washed.
  • ·
    salt and pepper
  • 1 bunch
    asparagus (1 pound) tough ends removed and thinly sliced on the diagonal.
  • 1 clove
    garlic, minced
  • 6 medium
    mushrooms, sliced or diced
  • 2 slice
    bacon, diced
  • 4 large
  • 1 1/4 c
    half and half
  • pinch
    ground nutmeg
  • 1 c
    shredded gruyere cheese (4 oz)
  • 1
    pie crust shell for 9-inch pie plate, well chilled

How to Make Asparagus Quiche


  1. Preheat oven to 350 degrees, with the rack in the lowest position.
  2. In a large skillet, melt butter over medium. Add bacon and cook until starting to brown. Add leek, asparagus, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
  3. In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
  4. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
  6. To store, let cool, then refrigerate, up to 1 day. Reheat at 350 until warm in center, about 30 minutes. It does warm up very well.
  7. To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.

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About Asparagus Quiche

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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