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
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
ground nutmeg
1 c
shredded gruyere cheese (4 oz)
pie crust shell for 9-inch pie plate, well chilled

How to Make Asparagus Quiche


  • 1Preheat oven to 350 degrees, with the rack in the lowest position.
  • 2In 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.
  • 3In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
  • 4Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • 5Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
  • 6To 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.
  • 7To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.

Printable Recipe Card

About Asparagus Quiche

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

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