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Slice of asparagus quiche on a plate with a fork

Creamy Asparagus Quiche with Gouda Cheese

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This Creamy Asparagus Quiche celebrates spring by allowing the asparagus to shine in a cheesy egg filling with a buttery crust.
Course Breakfast, Brunch, Lunch
Cuisine American
Diet Vegetarian
Keyword Asparagus, Asparagus Quiche, Quiche, Veggie Quiche
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 8 servings

Ingredients

Blender Quiche Crust

  • 1 ½ cup all-purpose flour
  • ½ cup unsalted butter frozen
  • 1 tablespoon light brown sugar tightly packed
  • ¼ teaspoon salt
  • ¼ cup cold water

Asparagus Quiche Filling

  • 2 large shallots
  • 3 cloves garlic
  • ½ pound asparagus
  • 4 large eggs
  • ½ cup milk or cream dairy or unsweetened plant-based
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces gouda cheese

Instructions

Blender Quiche Crust

  • Preheat your oven to 400°F.
  • Add the flour, butter (make sure it's cold!), brown sugar and salt to a high-powered blender or food processor and blend on high until butter starts to break down.
    1 ½ cup all-purpose flour, ½ cup unsalted butter, 1 tablespoon light brown sugar, ¼ teaspoon salt
  • While the blender is on, add the cold water and watch as your dough comes together. As soon as your dough is formed, turn the blender off.
    ¼ cup cold water
    Just blended quiche dough in a blender
  • Remove the blade and turn the dough into a 9.5-inch quiche, tart, or pie dish.
  • Use clean hands to press the dough into the dish, moving outward and up the side of the dish, keeping the thickness as even as possible around the dish. Use your thumb and forefinger to pinch the dough up the sides of the dish to form an outer crust as well.
    Pushing quiche crust dough into dish to bake
  • Bake without the filling for 10-15 minutes until the crust is firm.

Asparagus Quiche Filling

  • Bring oven temperature down to 325°F and bring 10 cups of water to a rolling boil in a large pot.
  • Prep your vegetables by peeling and mincing your garlic, peeling and dicing your shallots, and snapping the rough ends off of your asparagus.
    ½ pound asparagus, 2 large shallots, 3 cloves garlic
    Diced shallots, minced garlic, and trimmed asparagus
  • Once your large pot of water is boiling, carefully lower the asparagus into the boiling water and blanch for 5 minutes until tender. Remove the asparagus from the water and set aside to cool and dry.
    Blanching asparagus so it is tender for a quiche
  • In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
    4 large eggs, ½ cup milk or cream, ½ teaspoon nutmeg, ¼ teaspoon salt, ¼ teaspoon black pepper
    Whisking together eggs, milk, salt, pepper, and nutmeg
  • Add the garlic and about half of the diced shallot. Grate the cheese into the mixture and fold with a spatula to combine.
    8 ounces gouda cheese
    Folding garlic, shallots, and cheese into quiche filling
  • Add the filling to the crust and use your spatula to spread it out so you have an even layer throughout.
    Quiche before adding aspargus
  • Place the asparagus on top and sprinkle on the remaining shallot.
    Asparagus quiche ready for the oven
  • Bake for 55-60 minutes until filling is firm and the edges of the crust are flakey. Enjoy!
    Asparagus quiche fresh out of the oven

Notes