As the green stalks of asparagus come into season, there’s no better way to celebrate their arrival than with a fresh Asparagus and Gruyere Quiche. This dish is not only a feast for the eyes, but it also offers a delightful blend of buttery crust, tender vegetables, and creamy cheese. Imagine slicing into a golden quiche, revealing a vibrant green filling that captures the essence of spring. Each bite is rich, savory, and wonderfully satisfying.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Asparagus and Gruyere Quiche | Easy Spring Breakfast

Asparagus and Gruyere Quiche | Easy Spring Breakfast

When I first discovered this gorgeous quiche recipe, I was looking for something that would transition perfectly from breakfast to brunch, a dish that could impress guests but was also easy enough for a casual family meal. Its simplicity allows the flavors of the seasonal vegetables to shine, while the Gruyere cheese adds a nutty depth that elevates this dish to an undeniable crowd-pleaser. I promise, this Asparagus and Gruyere Quiche will become a staple in your springtime cooking repertoire. Let’s get started!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep, you can easily whip this quiche together—perfect for busy mornings.
Irresistible Flavor: The combination of fresh asparagus, creamy Gruyere, and aromatic leeks creates a taste that’s both comforting and refined.
Eye-Catching Appeal: The beautiful green asparagus peeking through the golden crust makes this quiche as stunning as it is delicious.
Flexible Serving: Enjoy it warm right out of the oven, or serve it at room temperature, making it perfect for brunch, snacks, or light lunches.
Diet-Friendly Options: Easily swap out ingredients for gluten-free or dairy-free variations for broader appeal.

Ingredients You’ll Need

Single pie crust: Whether homemade or store-bought, this is your quiche’s foundation. A buttery crust is ideal for contrasting the creamy filling, so choose one you love.
2 tablespoons unsalted butter: Used for sautéing the leeks and asparagus, it adds richness. Feel free to substitute olive oil for a lighter option.
1 leek, thinly sliced: This brings a mild onion flavor that complements the asparagus beautifully. If leeks aren’t available, green onions can be a good alternative.
1 pound asparagus: Look for bright green asparagus with firm stalks. You’ll want to cut off the woody ends and chop it into 2-inch pieces.
4 ounces Gruyere cheese: This nutty cheese melts beautifully and forms a creamy base for the quiche. If Gruyere isn’t available, Swiss cheese works well.
4 large eggs: These provide structure and richness to the filling. Using room temperature eggs ensures even blending.
1 1/4 cup half and half: For a rich custard filling, half and half is perfect; however, you could use whole milk for a lighter version.
1/2 teaspoon kosher salt: This enhances all the flavors in the quiche. Adjust it based on your taste preference.
1/4 teaspoon ground black pepper: For a touch of warmth and depth.
1/4 teaspoon ground nutmeg: This is the secret ingredient that adds a subtle warmth, rounding out the flavors beautifully.

How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast

Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. This ensures the quiche cooks evenly and the crust becomes perfectly golden.

Prepare the Crust: Roll out your favorite single pie crust and press it into a 9-inch pie pan or quiche dish. Place it in the refrigerator to chill while you prepare the filling. This helps keep the crust flaky.

Sauté the Vegetables: In a medium pan set over medium heat, melt 2 tablespoons of unsalted butter. Once melted, add the sliced leeks and cook them for 3-4 minutes until they start to soften. Add the chopped asparagus and continue cooking for another 3-4 minutes until the asparagus brightens in color and tenderizes slightly. The total cooking time should be around 6-8 minutes—just enough to keep the veggies vibrant and fresh.

Whisk the Eggs and Cream: In a large measuring cup or medium mixing bowl, whisk together 4 large eggs, 1 1/4 cups of half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg. Ensure everything is well combined for a smooth custard-like mixture.

Assemble the Quiche: Take your crust out of the fridge and layer the sautéed leeks and asparagus evenly across the bottom. Sprinkle 4 ounces of Gruyere cheese over the veggies, then slowly pour the egg mixture over everything, giving it a gentle shake to ensure the filling is evenly distributed.

Bake the Quiche: Place your quiche on a sheet pan (to catch any drips) and bake it in the preheated oven for 45-50 minutes or until the edges are golden brown, and the center is set. You’ll know it’s done when the quiche is puffed and slightly trembling when shaken.

Cool and Serve: Once out of the oven, allow it to sit at room temperature for about 30 minutes before slicing. This wait allows the flavors to meld and makes for easier serving!

Storing & Reheating

To store your Asparagus and Gruyere Quiche, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. At room temperature, it’s best consumed within 1 day; in the refrigerator, it will stay fresh for up to 3-4 days. You can also freeze individual slices for up to 3 months—just wrap tightly in plastic and foil. For reheating, place the quiche in a preheated oven at 350 degrees for about 10-15 minutes or until warmed through, refreshing its texture and flavors beautifully.

Chef’s Helpful Tips

Avoid making your crust too thick; a thinner crust will crisp better and hold the quiche together during slicing.
Ensure your vegetables are mostly dry after washing to avoid a watery filling—pat them down with a paper towel.
Use room temperature eggs for the best incorporation; it helps create a smoother custard.
If you’re craving more protein, you can always add crumbled bacon or diced ham for extra flavor.
Make your quiche a day ahead; letting it sit overnight enhances the flavors!

As you prepare this dish, allow your creativity to shine. Each quiche is a canvas—add herbs or different cheeses as you desire. Enjoy sharing this beautiful Asparagus and Gruyere Quiche with family and friends, or simply savoring it all to yourself!

Recipe FAQs

Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche the day before and bake it just before serving. It also tastes great served cold or at room temperature, making it flexible for gatherings.

Can I use other vegetables instead of asparagus?

Yes, the beauty of quiche lies in its versatility! Feel free to substitute with spinach, broccoli, or even bell peppers based on your preferences.

What if I can’t find Gruyere cheese?

If Gruyere isn’t available, Swiss cheese is an excellent substitute. You could also try a combination of cheddar and mozzarella for a different flavor profile.

How do I know when the quiche is done?

Look for a slightly puffed center that should be set but still somewhat springy. The edges should turn golden brown, and a knife inserted in the center should come out clean.

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Asparagus and Gruyere Quiche | Easy Spring Breakfast

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Author: Anna
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French

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Description

This Asparagus and Gruyere Quiche features a buttery crust filled with tender asparagus, leeks, and rich Gruyere cheese, making it a perfect and delicious choice for breakfast.

Ingredients

Scale

single pie crust (your favorite recipe, or just use a packaged crust)
2 tablespoons unsalted butter
1 leek, white and light green parts only, thinly sliced and washed
1 pound asparagus, woody parts cut off, cut into 2-inch pieces
4 ounces gruyere cheese
4 large eggs
1 1/4 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Refrigerate.
Melt the butter over medium heat in a medium pan. Add the leeks and cook until tender, then add the asparagus and continue cooking until it is tender, about 6-8 minutes in total.
In a large measuring cup or medium mixing bowl, whisk the eggs, half and half, salt, pepper, and nutmeg together until well combined.
Add the sautéed vegetables to the prepared pie crust. Sprinkle the cheese on top, then pour the egg mixture over everything. Place the quiche on a sheet pan and bake for 45-50 minutes.
Let the quiche cool at room temperature for 30 minutes before slicing and serving.

Notes

For a crispier crust, blind bake the crust before adding the filling.
Feel free to substitute other vegetables like spinach or mushrooms for a different flavor profile.
This quiche can be served warm or at room temperature.