Spring Asparagus Quiche (Print)

Egg-and-cheese tart with asparagus, caramelized shallots and Gruyère in a buttery crust — ideal for spring brunch.

# What You Need:

→ For the Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup (1 stick) unsalted butter, cold and cubed
03 - 1/4 teaspoon fine salt
04 - 3 to 4 tablespoons ice water

→ For the Filling

05 - 1 tablespoon olive oil
06 - 2 large shallots, thinly sliced
07 - 1 bunch (about 9 ounces) fresh asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup grated Gruyère
09 - 4 large eggs
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch ground nutmeg

# Steps:

01 - Combine flour and 1/4 teaspoon salt in a large bowl. Cut in cold cubed butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough holds together. Form into a disc, wrap tightly, and refrigerate for at least 30 minutes.
02 - Set the oven to 375°F (190°C) while the dough chills so it reaches temperature before baking.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch tart or pie pan. Press into the pan, trim the edges, and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Heat olive oil in a skillet over medium heat. Add sliced shallots and cook, stirring frequently, until soft and golden, about 8 to 10 minutes. Transfer to a bowl and set aside.
05 - Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Drain and immediately transfer to an ice bath to stop cooking. Pat dry on paper towels.
06 - In a large bowl, whisk together eggs, heavy cream, whole milk, 1/2 teaspoon salt, black pepper, and a pinch of nutmeg until homogeneous and slightly aerated.
07 - Evenly spread the caramelized shallots over the baked crust. Scatter the blanched asparagus and grated Gruyère over the shallots, distributing ingredients for even coverage.
08 - Carefully pour the egg and cream mixture over the filling. Bake at 375°F for 35 to 40 minutes, or until the center is just set and the top is lightly golden.
09 - Remove from oven and let rest for 10 minutes to stabilize the filling, then slice and serve warm or at room temperature.

# Top Tips:

01 -
  • Your kitchen will fill with the dreamy smell of melting Gruyère and caramelizing shallots—trust me, everyone will wander in.
  • The crust comes out tender and surprisingly foolproof, making each slice a little celebration.
02 -
  • I once rushed and worked the dough too long—ended up with a tough, dense crust, so handle it very gently.
  • Layering the shallots first prevents a soggy bottom and spreads the sweet flavor throughout.
03 -
  • Keep all your crust ingredients cold for best flakiness—chill your bowl if the kitchen is warm.
  • Brushing the partially baked crust with egg wash adds a subtle moisture shield.
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