Asparagus Quiche Recipe

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Asparagus Quiche

Nicole Bredeweg


I was listening to a book-on-CD, Dark Tort by Diane Mott Davidson, with my husband. When they started to describe this recipe, I knew instantly that I need to try it. I'm not a vegetarian by practice, but I LOVE asparagus, so I was more than willing to try this recipe. What I like is that it's so SAVORY. The egg serves more as a vehicle to get the cheese and asparagus taste to you, rather than it's own element.

★★★★★ 2 votes


8 oz
asparagus, washed, trimmed of all hard, tough stalks, and cut into 1-1/2" lengths
4 large
1/4 c
whipping cream
1 tsp
dijon mustard
1/2 tsp
1/8 tsp
cayenne pepper
1/4 tsp
1 c
small-curd cottage cheese
1 c
gruyere cheese
1/4 c
grated parmesan cheese


1Preheat oven to 350*F. Butter a 9" pie plate.
2Using a small saute pan that has a cover, heat about half a cup of water just to boiling. Pour in the sliced asparagus, cover, and turn off the heat. Allow the asparagus to steam, with the heat turned off, while you prepare the other ingredients.
3Beat eggs on medium speed until they are well blended. Blend in the cream, mustard, salt, pepper, and paprika until well combined. Using a heavy wooden spoon, stir in the cheeses, stirring until well combined.
4Drain the asparagus. Put it onto the bottom of the prepared dish. Pour the egg mixture over the asparagus, and place the quiche into the oven.
5Bake for about 35 - 40 minutes, or until the quiche has puffed and browned, and is set in the center. Allow to cool 5 minutes before slicing.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian