Description
This Easy Asparagus Quiche with Gruyère offers a delightful blend of fresh asparagus and rich cheese in a flaky crust, making it a perfect dish for any meal.
Ingredients
Scale
- 1 single 9-inch pie crust, homemade or store-bought (thawed)
- 1/2 tablespoon extra virgin olive oil
- 1 small shallot, diced
- 12 ounces asparagus, trimmed and cut into 1 inch pieces
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1/2 cup Gruyère cheese, shredded
- 4 large eggs
- 1 cup half and half (or heavy cream)
- 2 tablespoons fresh dill, finely chopped
Instructions
- Prepare the pie crust by rolling it into a circle about 10 inches wide and ⅛ inch thick, then place it in a 9-inch pie dish and trim any excess.
- For a blind bake, preheat the oven to 375°F, line the pie crust with parchment paper, fill it with weights, and bake for 20 minutes until golden. Remove the weights and cool slightly.
- Cut the asparagus into 1 inch pieces and cook the shallot in olive oil over medium heat until softened, about 2 minutes.
- Add the asparagus and sauté for 3-4 minutes until slightly tender. Stir in garlic, salt, and pepper, cooking for an additional 30 seconds.
- Spread the asparagus mixture over the cooled crust, then top with shredded Gruyère cheese.
- Whisk together eggs, half and half, and dill in a bowl until smooth, then pour into the crust until just below the edge.
- Bake at 375°F for 35-40 minutes until set and golden on top, then cool for 15 minutes before slicing.
Notes
Blind baking the crust helps prevent it from becoming soggy.
You can substitute the Gruyère with another cheese if desired, like cheddar or feta.
Quiche can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg