Introduction to Asparagus Gruyere Quiche
This creamy, salty, cheesy quiche is topped with fresh, tender asparagus and baked in a hearty crust. I like to make this fresh asparagus and Gruyere quiche for brunch or supper. It is also perfect for occasions like Mother’s Day or Easter.
Recipe Overview
Asparagus and Gruyere Quiche
Yield: Makes 6 servings.
Ingredients
INGREDIENTS
Crust:
1½ cups whole wheat flour
1½ cups white flour
1 cup wheat germ
1½ teaspoon sea salt
1 cup plus 4 tablespoons butter
10-12 tablespoons cold water
Filling:
1 tablespoon butter
1 leek (white and light green parts only — halved and thinly sliced)
1 pound of asparagus (tough ends removed, stems sliced thin diagonally)
4 large eggs
1¼ cups half-and-half
½ teaspoon salt
½ teaspoon fresh ground pepper
Pinch of ground nutmeg
1 cup aged Gruyère cheese (grated)
Preparation and Cooking
DIRECTIONS
1. Stir together flour, wheat germ, and salt. Cut butter into these dry ingredients (a pastry cutter makes this easy). When the dough is the consistency of rolled oats, sprinkle with enough water to hold the dough together. Form into a ball, cover, and refrigerate for about an hour while you prepare the filling.
2. Use only the white and green parts of the leek. Cut it in half and slice it thinly. Trim the tough ends off the asparagus and slice the tender parts thinly on the diagonal.
3. In a large skillet, melt butter over medium heat. Add leek and asparagus, seasoning with salt and pepper. Cook, stirring occasionally, until the asparagus is tender — about seven or eight minutes. Set aside to cool. In a medium bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Set aside.
4. Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.
5. Roll out the dough and lay it carefully in the baking pan, creating a 1½-inch high crust up the sides of the pan. Sprinkle Gruyère on the bottom of the crust and top with asparagus/leek mixture. Pour egg mixture on top. Bake until the center of the quiche is set — about 50 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
About the Author
Randy Graham is a private chef and author whose cookbooks include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian” and the “The Ojai Valley Vegan.” He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.
Conclusion
The Asparagus Gruyere Quiche is a delicious and perfect dish for special occasions like Mother’s Day. With its creamy, salty, and cheesy flavor, it is sure to be a hit with family and friends. The recipe is easy to follow and can be prepared ahead of time, making it a great option for busy households.
FAQs
Q: Can I use frozen asparagus instead of fresh?
A: Yes, you can use frozen asparagus, but make sure to thaw it first and pat dry with paper towels before using.
Q: Can I substitute Gruyère cheese with other types of cheese?
A: Yes, you can substitute Gruyère cheese with other types of cheese, such as Cheddar or Parmesan, but keep in mind that the flavor may be slightly different.
Q: How long can I store the quiche in the refrigerator?
A: You can store the quiche in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
Originally Published: April 22, 2025 at 10:03 AM PDT
