\nThis 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\u2019s Day or Easter.<\/p>\n
Yield:<\/strong> Makes 6 servings.<\/p>\n Crust:<\/strong><\/p>\n 1\u00bd cups whole wheat flour<\/p>\n 1\u00bd cups white flour<\/p>\n 1 cup wheat germ<\/p>\n 1\u00bd teaspoon sea salt<\/p>\n 1 cup plus 4 tablespoons butter<\/p>\n 10-12 tablespoons cold water<\/p>\n Filling:<\/strong><\/p>\n 1 tablespoon butter<\/p>\n 1 leek (white and light green parts only \u2014 halved and thinly sliced)<\/p>\n 1 pound of asparagus (tough ends removed, stems sliced thin diagonally)<\/p>\n 4 large eggs<\/p>\n 1\u00bc cups half-and-half<\/p>\n \u00bd teaspoon salt<\/p>\n \u00bd teaspoon fresh ground pepper<\/p>\n Pinch of ground nutmeg<\/p>\n 1 cup aged Gruy\u00e8re cheese (grated)<\/p>\n 1.\u00a0Stir 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.<\/p>\n 2.\u00a0Use 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.<\/p>\n 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 \u2014 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.<\/p>\n 4.\u00a0Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.<\/p>\n 5. Roll out the dough and lay it carefully in the baking pan, creating a 1\u00bd-inch high crust up the sides of the pan. Sprinkle Gruy\u00e8re on the bottom of the crust and top with\u00a0 asparagus\/leek mixture. Pour egg mixture on top. Bake until the center of the quiche is set \u2014 about 50 minutes. Remove from the oven and allow to cool for 10 minutes before serving.<\/p>\n Randy Graham is a private chef and author whose cookbooks include \u201cThe Ojai Valley Cookbook,\u201d \u201cThe Ojai Valley Vegetarian\u201d and the \u201cThe Ojai Valley Vegan.\u201d He has been a vegetarian since 1975 and enjoys cooking for friends and family using ingredients from backyard vegetable and herb gardens.<\/p>\n The Asparagus Gruyere Quiche is a delicious and perfect dish for special occasions like Mother\u2019s 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.<\/p>\n Q: Can I use frozen asparagus instead of fresh? Originally Published: April 22, 2025 at 10:03 AM PDT<\/p>\n","protected":false},"excerpt":{"rendered":" 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\u2019s Day or Easter. Recipe Overview Asparagus and Gruyere Quiche Yield: Makes […]<\/p>\n","protected":false},"author":3,"featured_media":12945,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-12944","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.dailynews.com\/wp-content\/uploads\/2025\/04\/OCR-L-CHEF-RANDY-0427-FEATURED.jpg?w=1400px&strip=all&w=1400&resize=1400,790&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/12944"}],"collection":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/comments?post=12944"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/12944\/revisions"}],"predecessor-version":[{"id":12946,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/posts\/12944\/revisions\/12946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media\/12945"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/media?parent=12944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/categories?post=12944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/los-angeles\/wp-json\/wp\/v2\/tags?post=12944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h2>\n
INGREDIENTS<\/h4>\n
Preparation and Cooking<\/h2>\n
DIRECTIONS<\/h4>\n
About the Author<\/h2>\n
Conclusion<\/h2>\n
FAQs<\/h2>\n
\nA: Yes, you can use frozen asparagus, but make sure to thaw it first and pat dry with paper towels before using.
\nQ: Can I substitute Gruy\u00e8re cheese with other types of cheese?
\nA: Yes, you can substitute Gruy\u00e8re cheese with other types of cheese, such as Cheddar or Parmesan, but keep in mind that the flavor may be slightly different.
\nQ: How long can I store the quiche in the refrigerator?
\nA: You can store the quiche in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.<\/p>\n