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Creamy Asparagus and Gruyere Quiche with Flaky Crust

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A comforting and elegant quiche featuring a buttery flaky crust, fresh asparagus, and nutty Gruyere cheese. Perfect for brunch, potlucks, or cozy meals.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 tsp salt
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 3–4 tbsp ice-cold water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil or unsalted butter
  • 1 cup (120g) shredded Gruyere cheese
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg (optional)
  • 2 tbsp finely chopped fresh chives or parsley

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs. Slowly add ice-cold water until dough just comes together. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prepare the asparagus: Trim woody ends and cut asparagus into 1-inch pieces. Heat olive oil or butter in a skillet over medium heat. Sauté asparagus for 3-4 minutes until bright green and slightly tender. Remove from heat and let cool.
  3. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a 9-inch pie dish, pressing gently into edges. Trim excess dough leaving 1/4 inch overhang. Fold edges under and crimp. Chill crust in fridge for 10 minutes.
  4. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove parchment and weights, bake another 5 minutes until crust is lightly golden.
  5. Mix custard filling: In a medium bowl, whisk together eggs, milk or half-and-half, salt, black pepper, and nutmeg until smooth.
  6. Assemble quiche: Sprinkle sautéed asparagus evenly over crust. Add shredded Gruyere cheese on top. Pour egg mixture evenly over filling. Scatter chopped fresh herbs atop.
  7. Bake quiche: Bake at 375°F (190°C) for 35-40 minutes or until custard is set but slightly jiggly in center. A toothpick inserted should come out clean. Let cool for 10-15 minutes before slicing.

Notes

Keep butter cold when making crust for flakiness. Blind bake crust to prevent sogginess. Sauté asparagus before baking to lock in flavor and reduce moisture. Cover crust edges with foil if browning too quickly. Use room temperature eggs for best custard texture.

Nutrition

Keywords: quiche, asparagus, Gruyere, flaky crust, brunch, savory pie, easy quiche recipe, homemade crust

Find it online: https://avabowls.com/creamy-asparagus-and-gruyere-quiche-recipe-easy-homemade-flaky-crust/