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Asparagus Quiche

User Rating 4 Star Rating (6 Reviews)


Asparagus Quiche

Asparagus Quiche

Photo: Diana Rattray
Serve this asparagus quiche for lunch or as a brunch dish. Feel free to cut back on mushrooms or use a little less asparagus if you'd like to add a little ham or leftover turkey.


  • 1/2 to 3/4 pound asparagus, trimmed, chopped
  • water
  • 2 tablespoons butter
  • 1/2 cup chopped mushrooms
  • 4 green onions, with green, thinly sliced
  • 1 small tomato, peeled, seeded, diced
  • 1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
  • 4 large eggs
  • 1 1/2 cups half-and-half or whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • dash nutmeg


In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.

In a skillet, heat butter over medium-low heat; add mushrooms. Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.

Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.

Arrange vegetables and shredded cheese in pie pastry.

Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Ingredients oversupplied in recipe, Member steffercat

This recipe is not calibrated correctly for eggs and milk. Not even half of the eggs and milk called for fits into a 9"" pie crust. It would also taste better if all the ingredients were whisked together instead of entered in layers before baking.

4 out of 5 people found this helpful.

See all 6 reviews

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