Fresh Asparagus Quiche
I love asparagus season! It’s always way too short, so we take advantage while we can get lovely spring stalks.
This recipe for Fresh Asparagus Quiche is similar to one that I jotted down on a piece of paper several years ago, and have tweaked to make it our favorite version.
PrintFresh Asparagus Quiche
This lovely Fresh Asparagus Quiche is the perfect light lunch or supper with a green salad or some fruit on the side
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60-65 Minutes, Plus Resting Time
- Yield: 6-8 Slices, depending on thickness
- Category: Dinner, Entrees, Lunch
- Method: Baking
Ingredients
Single Pie Crust–homemade or store-bought
5 Large Eggs
1 Cup Heavy Cream
2 Scallions, Chopped Finely
1 Teaspoon Dried Marjoram
2 Teaspoons Grainy Mustard
Salt and Pepper to Taste
1 Cup Grated Gruyere
1 to 1-1/2 Cups Chopped Fresh Asparagus Pieces
Instructions
Preheat your oven to 350 degrees.
Place your pie crust into a fluted deep-dish pie plate and crimp the edges.
Whisk together the eggs, cream, scallions, marjoram, mustard, and salt/pepper.
Stir in the Gruyere, and pour the mixture into the crust.
Arrange the fresh asparagus over the top, allowing them to sink into the custard mixture.
Bake for 45-50 minutes.
Cool for ten minutes before slicing and serving.
