Asparagus Quiche Is Just the Dish for Your Spring Brunch


There's something so perfect about a well-made . The creamy filling and crisp crust make it a delightful breakfast recipe, a delicious lunch, or even a light dinner option with a fresh green . Now imagine a quiche filled with the vibrant flavors of spring. With tender-crisp , green onion, fresh dill, and salty crumbled feta, this asparagus quiche is like a celebration on your plate! Easy to make, utterly delicious, and ideal for any occasion—looking at you, —this quiche is sure to impress.

Should the crust be pre-baked for quiche?

To ensure your quiche has a crust that's tender and flaky and a custard filling that's cooked just right, it's essential to


. It doesn't matter if you're working with a  or a store-bought crust, the trick to achieving that perfect quiche texture lies in blind baking. While some recipes may suggest cooking the crust and filling together at a higher temperature, this often leads to an overdone filling and a crust that's undercooked on the bottom. Taking a bit more time to blind bake your crust is a simple step that can elevate your quiche from good to great. The outcome is truly worth the extra effort!

Can you make asparagus quiche ahead of time?

Certainly! After the quiche cools completely, wrap it up in plastic wrap and store it in the refrigerator for up to 5 days or in the freezer for up to 1 month.


Frozen quiche can be slowly defrosted in the refrigerator overnight or baked frozen. With the help of an air fryer or the oven, this tart reheats beautifully. In order to not overcook the filling, reheat it gently at 315 degrees Fahrenheit until warm, about 20 minutes if refrigerated or 1 ½ hours if frozen. 


refrigerated pie crust (from a 14-oz. box)

1 tbsp.

plus 1 tsp. kosher salt 

12 oz.

fresh asparagus, trimmed


large eggs

1/2 c.

whole milk

1/2 c.

sour cream

1 tbsp.

dijon mustard

1 tbsp.

chopped fresh dill

1/2 tsp.

ground black pepper

4 oz.

crumbled feta cheese


green onions, thinly sliced

Step  1 Preheat the oven to 425°F.


Step  2 Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Place the crust in the refrigerator for 30 minutes (or freezer for 15 minutes). Step  3 Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 14 to 17 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is dry and lightly golden all over, 5 to 8 minutes more. Allow the crust to cool slightly on a wire rack. Step  4 Meanwhile, in a medium saucepan, bring 6 cups of water to a boil.


Add 1 tablespoon of salt and the asparagus. Cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in ice water to stop the cooking process. Drain again, and dry very thoroughly. Slice 6 asparagus in half lengthwise. Cut the remaining asparagus crosswise into 1-inch pieces. Step  5 Reduce the oven temperature to 325°F. Step  6 In a large bowl, whisk together the eggs, milk, sour cream, mustard, dill, pepper, and the remaining 1 teaspoon of salt. Sprinkle the 1-inch sliced asparagus, cheese, and green onion into the prepared crust. Pour the custard over the vegetables. Arrange the lengthwise sliced asparagus on top of the custard, overlapping if necessary. Bake until set in the center and slightly puffed at the edges, 45 minutes to 1 hour. Step  7 Allow to cool for at least 40 minutes before slicing with a serrated knife. Serve warm, at room temperature, or chilled.


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