Asparagus Quiche

A close-up of a golden-brown quiche with a thick, flaky crust, filled with creamy cheese and vegetables. A wedge is cut and slightly pulled out—perfect for easter sunday brunch menu ideas, showcasing its rich, layered interior.

Course: Breakfast

Cuisine: American

Keyword: asparagus quiche recipe, breakfast recipe, easter brunch recipe, make ahead quiche, quiche recipe, spring quiche recipe

Prep Time: 10

Cook Time: 50

Resting Time: 5

Total Time: 1 5

Servings: servings

Calories: 329kcal

This asparagus quiche is the perfect make-ahead Easter brunch recipe. A flaky, buttery crust holds a silky egg custard loaded with tender spring asparagus, caramelized shallots, and melted Gruyère. Assemble it the day before, bake it fresh Easter morning, and serve warm or at room temperature. Elegant enough for company, easy enough for a busy holiday morning.

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Equipment

Ingredients

1 store bought pie crust
6 eggs
1 cup half & half
2 tbsp finely chopped thyme
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 cup shredded Gruyère cheese heaping cup
4 oz bite sized pieces of asparagus

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Instructions

Preheat oven to 350°F.
Whisk together eggs, half-and-half, herbs, mustard, salt, and pepper.
Pour the mixture into the pie crust.
Evenly distribute 1/2 of the cheese over the top of the egg mixture, then the asparagus, followed by the remainder of the cheese.
Bake for 45-50 minutes until golden on the top.
Let it sit for about 5 minutes before cutting and serving.

Notes

Zucchini Quiche

For this variation, substitute the asparagus for 1 zucchini sliced thin in 1/2” rounds.

Substitute the thyme with basil.

Put your zucchini in a strainer over a bowl and sprinkle with 1/2 tsp of salt, and let the zucchini drain out some of the water (about 1/2 hour).

Then proceed as directed.

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