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Creamy Asparagus Gruyere Quiche

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A rich and elegant quiche featuring fresh asparagus and nutty Gruyere cheese in a buttery, flaky pie crust, perfect for easy homemade brunch.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, preferably unbleached
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water
  • 1/4 teaspoon salt (for crust)
  • 1 bunch (about 12 spears) fresh asparagus, woody ends trimmed and cut into 1 1/2-inch pieces
  • 1 cup (110g) Gruyere cheese, shredded (Swiss or Emmental can be used as substitutes)
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream (can substitute half-and-half for lighter version)
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme (optional)
  • Pinch of freshly grated nutmeg

Instructions

  1. Make the Pie Crust: In a large bowl, combine flour and 1/4 teaspoon salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 tablespoons ice water, mixing gently until dough just comes together. Add more water if needed, 1 teaspoon at a time. Form dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare Asparagus: Trim woody ends off asparagus and cut into 1 1/2-inch pieces. Blanch asparagus in boiling salted water for 2 minutes, then plunge into ice water to stop cooking. Drain well and pat dry.
  3. Roll Out the Dough: Lightly flour a clean surface and roll chilled dough into a 12-inch circle. Transfer dough to a 9-inch pie dish, pressing into bottom and sides. Trim excess dough leaving slight overhang and crimp edges. Chill crust in fridge for 10 minutes.
  4. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, bake additional 5-7 minutes until crust is lightly golden.
  5. Make the Filling: In a medium bowl, whisk together eggs, heavy cream, whole milk, 1/2 teaspoon salt, black pepper, nutmeg, and thyme.
  6. Assemble the Quiche: Sprinkle shredded Gruyere evenly over baked crust. Distribute blanched asparagus on top. Pour egg and cream mixture evenly over.
  7. Bake: Bake quiche at 375°F (190°C) for 35-40 minutes, until filling is set but slightly jiggly in center and edges are golden and puffed. A knife inserted near center should come out clean.
  8. Cool and Serve: Let quiche cool for 10-15 minutes before slicing to allow filling to set.

Notes

Keep butter cold and handle dough minimally for flaky crust. Blanch asparagus to keep bright green and tender-crisp. Use room temperature eggs for smooth custard. Tent crust edges with foil if browning too fast. Let quiche rest after baking for better texture and easier slicing.

Nutrition

Keywords: quiche, asparagus, gruyere, brunch, pie crust, creamy, easy recipe, savory tart

Find it online: https://evabake.com/creamy-asparagus-gruyere-quiche-recipe-perfect-for-easy-homemade-brunch/