Asparagus Quiche Recipe with Cherry Tomatoes

5 from 2 reviews


  • 19-inch par-baked Pie Crust
  • 4 Large Eggs
  • 1/2 cup Heavy Cream
  • 1/2 cup Whole Milk
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Green Onions, thinly sliced
  • 1 cup Feta Cheese, crumbled
  • 1 cup Cherry Tomatoes, halved (save some to lay on top of the filling)
  • 1 cup Asparagus, chopped into 1-inch pieces
  • Extra Asparagus Spears, for the top of the filling


  • Preheat the oven to 400°F.
  • In a medium-size mixing bowl, beat or whisk 4 large eggs for 2-3 minutes until well blended and fluffy.
  • Add 1/2 cup whole cream, 1/2 cup whole milk, 1/2 teaspoon each salt, and black pepper. Continue to beat until the eggs and cream/milk are fully blended, about 1 minute.
  • Stir in 1/4 cup of thinly sliced green onions, 1 cup of crumbled feta cheese, 1 cup of halved cherry tomatoes (reserve a few for the top), and one cup of 1-inch chopped asparagus.  Stir until everything is combined.
  • Pour the egg mixture into a 9-inch par-baked pie crust. Add extra halved cherry tomatoes and about 8-10 asparagus spears on top of the filling.
  • Bake for 40-50 minutes until the edges of the filling are firm but the middle is still slightly jiggly.
  • Remove from the oven and place the pie pan on a cooling rack for 15-20 minutes to continue to cook and firm up.
  • Serve warm and ENJOY!!


  • If you want to cut down on the fat and calories you can use half and half instead of the whole cream. I wouldn’t use just whole milk in this recipe. The cream or half and half is what gives the dish its richness.
  • 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.
  • 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.
  • 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.
  • For a deep-dish quiche measure one and a half times of each ingredient 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.
  • Place the pie pan on the bottom rack of the oven to get a crispy crust throughout its bottom as well.
  • 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.
  • The filling can be made a day ahead. Cover with plastic wrap and keep in the refrigerator. When ready to serve, pour 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 and reheat in a 350°F oven for about 25 minutes or until warmed through.


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