This Tomato and Asparagus Quiche, a quick and easy dish perfect for breakfast, brunch, lunch, or dinner, features a flaky pastry filled with asparagus and a rich custard, topped with gruyere cheese, tomatoes, and fresh basil—simply delicious!
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As the season transitions from the crisp chill of winter to the vibrant renewal of spring, there’s no better way to celebrate the abundance of fresh produce and the awakening of nature’s colors than with a delightful spring quiche.
Quiche has to be one of the most versatile dishes; it’s great for breakfast, brunch, lunch and even dinner. You really can’t go wrong have a quiche ready to go in your fridge. And, it’s also perfect as a make ahead meal. It doesn’t get any better than this.
Where did quiche originate?
Quiche is a savory French pie that has a pastry base filled with meat, cheese, vegetables, or seafood. The ever-popular quiche Lorraine is the classic French quiche that is made with bacon and gets its name from the region where it was developed; Lorraine. Seems this original quiche Lorraine may not have had cheese but as the popularity of this recipe grew, the cheese was added.
Why You’ll Love This Asparagus and Tomato Quiche
- Elegant yet simple: Quiche always presents as an elegant dish yet it is so simple to make.
- Versatile: You can’t go wrong whenever you serve quiche, it is perfect for any meal of the day.
- Adaptable: One of other great things about quiche is that you can change up the cheese, swap the vegetables and make it up in many different ways.
- Make ahead option: If you like to have a few meals ready to go in the fridge, quiche is ideal.
Ingredients For This Roasted Tomato Quiche
- Pastry recipe: Use your favorite pastry recipe as the crust for this quiche or pick up a premade crust at the grocery store.
- Asparagus: Add fresh asparagus spears, trimmed.
- Roma tomato: Roma tomatoes add more flavor, make sure to thinly slice.
- Eggs: Use your preferred type of eggs.
- Milk: Any kind of milk is good whether it be skim or full fat.
- Heavy cream: Heavy cream adds a nice rich flavor and texture.
- Gruyere cheese: Gruyere cheese, shredded, complements the flavors well.
- Salt & pepper: Add salt and pepper to taste.
- Basil: Freshly chopped basil adds even more fresh flavor.
How To Make Asparagus Quiche
- Step 1: Combine the eggs, milk, heavy cream and salt and pepper in a bowl and whisk to combine.
- Step 2: Roll the pastry dough into a circle and then place it into the prepared pie plate.
- Step 3: Place the asparagus directly on top of the dough, trimming it to fit the dish so the entire bottom of the pan is covered.
- Step 4: Cover the asparagus with the gruyere cheese, then pour in the egg mixture and top with tomato slices and more asparagus.
- Step 5: Bake until a knife inserted about 2” from the edge comes out clean. Cool for a few minute, garnish with fresh basil and serve.
Tips and Variations
- Change up the veggies: If you can’t get your hands on asparagus and tomatoes use whatever you’ve got in the fridge.
- Modify the cheese: Not keen on gruyere? No problem, use cheddar, Swiss or your favorite cheese.
- Looking for low carb: Go crustless or use an almond flour-based crust.
- Add more protein: Feel free to throw in diced ham, crumbled bacon or even smoked salmon for a natural saltiness and added protein.
Make Ahead and Storage
Make ahead: The great thing about quiches is they are perfect to make ahead.
Storage: Store leftovers of this asparagus tomato quiche wrapped in plastic wrap, or aluminum foil or transfer to an airtight container. This quiche will keep in the fridge for 3-4 days and up to 3 months in the freezer. Thaw the asparagus quiche in the fridge overnight and reheat in the oven so the crust can crisp up.
FAQs
Yes, if you don’t have the time to prepare the crust from scratch you can use a store-bought either fresh or frozen pie crust.
No, there’s no need to prebake the crust in this quiche recipe. It bakes up nice and crisp with the filling.
No, you don’t have to cook the asparagus before you add it to the quiche.
If you have leftover asparagus in the fridge by all means go ahead and use it in this quiche It’s the perfect way to use up leftovers.
tools and equipment you need to make quiche
A pie dish – for years I have used Jefferson Street American Handmade Pie Dishes as well as many other beautiful handmade pieces. My readers can enjoy 10% when shopping at Jefferson Street Ceramics when using code gardeninthekitchen10
Bowls, whisk, serving plates and pie cutter can be found on my Amazon Storefront.
Looking for more recipes?
- Savory Dutch Baby Pancake
- Farmer’s Casserole
- Easy Shakshuka Recipe
- Smoked Salmon Breakfast Casserole
Tomato and Asparagus Quiche
Ingredients
Instructions
- Lightly grease a 9'' pie dish with butter. Set aside
- In a medium size bowl whisk eggs, then add milk, heavy cream and salt and pepper. Whisk egg mixture well. Set aside
- Roll the pastry dough into a circle that's larger than the pie dish you’re using. Place the dough into the prepared dish. Tuck any overhanging pastry beneath itself or fold it in any shape and design you want.
- Place a layer of asparagus directly on top of the dough, trimming it to fit the dish all around so the entire bottom of the pan is covered.
- Add in shredded gruyere cheese. Gently pour in egg mixture.
- Top with tomato slices and more asparagus.
- Bake at 350F degrees for 45-50 minutes. The quiche is done when a knife inserted about 2” from the edge comes out clean. The middle will still be wobbly but not raw.
- Remove the quiche from the oven and allow it to cool for 15 minutes before serving. Garnish with fresh basil and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious combination of ingredients of this Quiché, totally agree with you, that tomatoes and asparagus are the perfect flavor to enjoy the summer tastier!!
Happy Tuesday Silvia.
Thanks for the note Victoria, so glad you liked my recipe!
Awesome Website. Very much enjoyed reading.
Turned out amazing! Thanks for a great, easy, quick recipe!