Asparagus Quiche Recipe with Cherry Tomatoes

A Fresh Spring Asparagus Quiche is filled with rich, creamy egg custard, cherry tomatoes, and feta cheese. This is the perfect brunch idea for a lazy weekend or a simple mid-week lunch from the leftovers. You’ll find this made-from-scratch recipe to be super easy and thrown together in no time. Make a homemade flaky crust or grab a store-bought one for convenience. Either way, it is deliciously wonderful. 

The birds are finally merrily chirping, trees are bringing forth their buds, the beauty of green is popping up around me, and the sunshine is breaking through my windows. Oh, the glory of Spring! And what better recipe to pop in the oven for this lovely season but an Asparagus Quiche dish. You must also try my classic Ham and Cheese Quiche. 

How to Make This Asparagus Quiche Recipe with Cherry Tomatoes

The Main Ingredients You Will Need

• 9-inch Pie Crust  – You can use a homemade crust or a store-bought one. Either one will work. If you have time and the patience definitely go with a flaky homemade one though.
• Large Eggs
• Season with Salt and Pepper
• Whole Cream – If you want to cut down on the fat and calories you can use half and half. I wouldn’t go with just whole milk in this recipe. The cream or half and half is what gives the dish its richness. And it’s okay, in my opinion, to splurge once in a while.
• Whole Milk
• Green Onions
• Crumbled Feta Cheese
• Cherry Tomatoes  – You could use grape tomatoes as well. I wouldn’t use chopped regular or Roma tomato as it will add too much liquid to the filling. I chose the cherry tomatoes because it gives such a beautiful presentation.
• Fresh Asparagus 
  • You’ll use both chopped asparagus and the whole spear. The long spear will be laid on top to give a nice display of greenery. 
  • How to Trim Asparagus. Line up all the spears in a row and slice at the same time. Chop where the stalks turn from white to green.
     

Tips for Making Homemade Pie Crusts

If you choose to make your pie crust from scratch, here are a few tips to help. 

Chill the dough – Once you’ve made the pie crust dough, flatten it slightly into a disc and wrap it in plastic wrap. Place it in the refrigerator for at least one hour. 

Use pie weights, dry beans, or dry rice to hold the dough in place while it pre-bakes. Once you have rolled out your pie dough and shaped it into your pan, lay a piece of parchment paper gently over the dough. Pour either pie weights, dry beans, or rice on top of the parchment paper and spread them around to cover the bottom. Pie weights are used to keep the crust from shrinking away from the edge when par-baking. These pie weights are what I use. Two packages are what is needed to fill the bottom of the crust. 

The pie crust once again goes into the refrigerator to chill for another 30 minutes or so. Chilling the dough also helps the crust from shrinking. 

Par-baking (blind baking) your pie crust – the pie crust with pie weights will be baked in a preheated 400°F oven for 15 minutes or until the crimped edges start to brown. Remove from the oven and take hold of each corner of the parchment paper and carefully remove the pie weights. This is the first part of par-baking.

Poking holes in the bottom and sides of the crust – use a fork to gently poke the holes. This way steam from baking will have a way to escape, otherwise, the crust will puff up and form air pockets that create uneven surfaces for the filling. This goes back into the oven for eight to ten minutes to crisp it up further which is the second part of par-baking.

Preparing the Egg Custard Filling

Whisk or beat with a hand mixture four large eggs until they are fluffy, a good two to three minutes. Add the salt and pepper,  whole cream, and whole milk. Beat until everything is nice and combined. This is the base of all of my quiche recipes. So simple, huh?

Adding the Other Ingredients – the Add-Ins

The amazing thing about any quiche is you can throw in anything that you have leftover in the refrigerator. The following ratio for a 9-inch pie crust is the rule of thumb:

• One cup of cheese, any type that you like or is stuck back in your fridge drawer. Gruyere, goat, cheddar, swiss, parmesan, fresh mozzarella. Every one of these would be great in quiche. Honestly, the ideas are endless. 
• One cup of chopped veggies. It’s best to make sure most are cooked or sautéd. You can use a combination of veggies. Red or green peppers, broccoli, yellow or zucchini squash, spinach (2 cups raw because it cooks down, no need to sauté it), parboiled potatoes, mushrooms, green beans, onions, etc. If you are not adding meat, just add an extra cup of vegetables.
• One cup of cooked meat drained of fat. Again there are boundless ideas for the meat, bacon, chicken, ham, pulled pork, Italian sausage, etc.
• Fresh herbs are always a good choice to add flavor dimension to the quiche. Basil, thyme, rosemary, sage, parsley, or even cilantro. A heaping tablespoon is really all you need.
• If you want to give it a little bit of heat, add a 1/2-1  teaspoon of red pepper flakes.

I made this recipe a deep dish quiche which obviously requires extra measurements of the same ingredients. One and a half times of each is what I used and it worked perfectly to fill the pie crust. You need to also cook the quiche a little longer so the center is cooked through. An extra 10-15 minutes should do the trick.

For this Asparagus Quiche, I used one cup of chopped asparagus and several longer asparagus spears to lay on top for a pretty appearance. I add halved cherry tomatoes into the filling when preparing but kept a few extra to lay on top as well. All of this is strictly for presentation though. 

How Long Should I bake a quiche?

All that is left is to pour the filling into the par-baked crust and bake in the preheated oven for 40-50 minutes (for a 9-inch crusst) and 50-60 minutes (for a deep-dish quiche).

• Place the pie pan on the bottom rack of the oven to get a crispy crust throughout its bottom as well. 

How can I tell when the Quiche is done?

For a perfectly baked quiche, it will be slightly under-baked when you take it out. The middle should be a little jiggly while the edges are nice and firm. It will continue to cook after you take it out of the oven, therefore it’s best to let it sit for 15-20 minutes on a cooling rack. 

• The Knife Test. If you’re not quite sure if it is done, Insert a thin-bladed knife about one inch from the center. If the knife is clean when it is pulled out, the quiche is done. If some of the egg fillings cling to the knife, continue to cook for a couple of minutes then test again.

Quiche can be eaten warm, cold, or at room temperature. Once it has been sitting out for two hours though, it should be transferred to the refrigerator. 

Can Quiche be Made Ahead of time?

Absolutely. You can par-bake the crust, cover it with plastic wrap and store up to five days in the refrigerator or up to 3 months if freezing. 

The filling can be made a day ahead. Cover with plastic wrap and keep in the refrigerator. When ready to serve, pour the filling into the par-baked crust and bake as directed. 

You can also bake the entire quiche for up to three days before ready to serve. Store it in the refrigerator. Pull it out, cover with foil and reheat in a 350°F oven for about 25 minutes or until warmed through. Leftovers are amazing as well because all the flavors are melded together over time.

Can you Freeze Quiche?

Definitely YES! They freeze beautifully which makes for the most convenient weeknight meal at a later date. First of all, place the uncovered baked quiche in the freezer for at least one hour or until frozen solid. Place it in a large freezer bag and seal. Baked quiche can be frozen for up to three months. When ready to serve, pull it out of the freezer, do not thaw, and place it in a preheated 350°F oven for 25-30 minutes or until warmed through. 

What to Serve with Quiche

• Fresh Fruit is always a winner
• Old Fashioned Banana Bread
• Your favorite salad – mine is Watermelon Arugula Salad with Feta
• Your favorite potatoes – mine are Cheesy Scalloped Potatoes and Hasselback Potato Ring
• Homemade Cinnamon Rolls – for Brunch

Other Really Good Brunch Ideas:

Other Really Good Brunch Ideas:

Spanish Baked Eggs

Ham and Cheese Crescent Rolls

Old Fashioned Banana Bread

Spinach Puff Pastry Appetizers

Puff Pastry Apple Galette

Chicken and Waffles with Peppadew Sauce

Almond Cherry Muffins with Streusel Topping

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