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Fresh Spring Herb Quiche with Gruyère and Asparagus

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A light yet rich quiche featuring a buttery crust, fresh spring herbs, tender asparagus, and nutty Gruyère cheese. Perfect for brunch or spring occasions.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1 bunch asparagus (about 12 spears), trimmed and cut into 2-inch pieces
  • 1 cup shredded Gruyère cheese (about 100g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or butter for sautéing asparagus

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the middle.
  2. Prepare the pie crust by fitting it into a 9-inch pie dish and trimming any excess. For a crisper base, blind bake by lining the crust with parchment paper, filling with baking weights or dried beans, and baking for 12 minutes. Remove weights and bake another 5 minutes until lightly golden.
  3. Heat olive oil or butter in a skillet over medium heat. Add asparagus pieces and cook for 3-4 minutes until bright green and just tender but still crisp. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, heavy cream, and milk until smooth. Stir in chopped chives, tarragon, and parsley. Season generously with salt and freshly ground black pepper.
  5. Spread sautéed asparagus evenly over the bottom of the crust. Sprinkle shredded Gruyère cheese over the asparagus. Slowly pour the custard mixture over the top, ensuring it settles evenly.
  6. Place the quiche on a baking sheet and bake for 35-40 minutes until the filling is set but slightly jiggly in the center and the crust is golden and crisp.
  7. Let the quiche cool for at least 10 minutes before slicing to allow the custard to firm up.

Notes

Use room temperature eggs for a smoother custard. Blind bake the crust to avoid sogginess. Sauté asparagus briefly to maintain crunch and prevent watery filling. Cover crust edges with foil if browning too quickly. Use a serrated knife for clean slicing. Fresh herbs are essential for brightness.

Nutrition

Keywords: quiche, spring herbs, asparagus, Gruyère, brunch, easy recipe, savory pie, vegetarian

Find it online: https://breezybake.com/fresh-spring-herb-quiche-recipe-with-gruy-e-re-and-asparagus-easy-guide/