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Creamy Asparagus and Gruyere Quiche

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A creamy and flavorful quiche featuring tender asparagus and nutty Gruyère cheese in a flaky, buttery crust. Perfect for brunch or light dinners, this recipe is easy to prepare and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and blanched
  • 1 cup (100g) shredded Gruyère cheese
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg
  • Optional garnish: Fresh chopped chives or tarragon

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold, cubed unsalted butter and cut into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until crust is set and starting to turn golden. Let cool slightly.
  5. Blanch asparagus: Boil salted water, add trimmed asparagus and cook 2-3 minutes until bright green and slightly tender. Drain, rinse under cold water, pat dry, and cut into 1-inch pieces.
  6. Prepare filling: Whisk eggs, heavy cream, whole milk, Dijon mustard, salt, pepper, and nutmeg in a large bowl. Stir in shredded Gruyère cheese.
  7. Assemble quiche: Spread asparagus evenly over baked crust. Pour egg and cheese mixture over asparagus, smoothing top gently.
  8. Bake quiche: Place tart pan on baking sheet and bake at 375°F (190°C) for 35-40 minutes until filling is set but slightly jiggly in center.
  9. Cool and serve: Let quiche cool 10-15 minutes on a rack. Garnish with chopped chives or tarragon if desired. Slice and serve warm or at room temperature.

Notes

Keep butter cold for flaky crust and avoid overworking dough. Blanch asparagus just until tender to avoid mushiness. Blind bake crust to prevent sogginess. Bake quiche at 375°F to ensure filling sets without overbaking. Cover crust edges with foil if browning too quickly. Reheat leftovers gently in oven to keep crust crisp.

Nutrition

Keywords: quiche, asparagus, Gruyère, brunch, easy recipe, savory pie, creamy quiche, vegetarian

Find it online: https://bitematrix.com/creamy-asparagus-and-gruyere-quiche-recipe-easy-step-by-step-guide/