Asparagus and Gruyere Quiche is a delightful dish that embodies the freshness and vibrancy of spring. With its flaky crust cradling a rich and creamy filling packed with tender asparagus and the nutty flavor of Gruyere cheese, each slice is like a bite of sunshine. The balance of flavors, from the buttery leeks to the hint of nutmeg, transports you to a quaint bistro with every mouthful. This easy-to-make quiche is perfect for breakfast, brunch, or even a light dinner, showcasing seasonal ingredients that brighten your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Asparagus and Gruyere Quiche | Easy Spring Breakfast

Asparagus and Gruyere Quiche | Easy Spring Breakfast

I remember the first time I made this quiche—it was a lovely spring morning, and the farmers’ market was overflowing with fresh asparagus. I couldn’t resist grabbing a bundle, eager to create something special. That first taste of Asparagus and Gruyere Quiche was a revelation. The delightful combination of flavors danced on my palate, making it clear that this recipe would become a favorite. It’s incredible how something so simple can evoke such joy and satisfaction. If you’re looking for an easy spring breakfast that tastes indulgent yet feels light, you’ll love this quiche!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep, you’ll have a scrumptious breakfast ready to bake.
Irresistible Flavor: Imagine creamy eggs mingling with the rich nuttiness of Gruyere and the freshness of asparagus.
Eye-Catching Appeal: The vibrant green of asparagus and the golden crust make this dish a stunning centerpiece.
Flexible Serving: Perfect for brunch, breakfast, or even a light dinner, it can be enjoyed warm or at room temperature.
Diet-Friendly Options: Easily adjust the recipe for gluten-free adjustments by using a gluten-free pie crust.

Ingredients You’ll Need

Single pie crust: Use your favorite homemade recipe or grab a packaged option to save time.
2 tablespoons unsalted butter: This adds richness to the sautéed leeks and asparagus.
1 leek: The white and light green parts provide a sweet, mild onion flavor that’s essential to the filling.
1 pound asparagus: Fresh asparagus gives vibrant color and a slight crunch; choose firm stalks.
4 ounces Gruyere cheese: This Swiss cheese melts beautifully and gives a rich, nutty flavor—feel free to substitute with Emmental if preferred.
4 large eggs: Essential for the custardy texture of the quiche; use fresh for the best flavor.
1 1/4 cup half and half: This combination of cream and milk ensures a creamy filling—substituting with whole milk works but may alter the richness.
1/2 teaspoon kosher salt: Enhances flavors—remember to adjust if using table salt, as it’s more potent.
1/4 teaspoon ground black pepper: Adds a gentle spice that complements the veggies.
1/4 teaspoon ground nutmeg: This warm spice rounds out the flavors beautifully.

How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast

Preheat the oven: Start by preheating your oven to 350 degrees F. This ensures even baking for a perfectly set filling.

Prepare the crust: Roll out your pie crust and gently press it into a 9-inch pie pan or quiche dish. To keep it fresh while you prepare the filling, place it in the refrigerator.

Sauté the veggies: In a medium pan set over medium heat, melt 2 tablespoons of unsalted butter. Add the thinly sliced leek, cooking until it turns tender—about 3 minutes. Then, toss in the 1 pound of asparagus (cut into 2-inch pieces), stirring for an additional 3 to 5 minutes until they’re just tender, vibrant, and fragrant.

Mix the egg mixture: In a large measuring cup or medium mixing bowl, whisk together 4 large eggs, 1 1/4 cups half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground nutmeg until smooth and well combined.

Assemble the quiche: Take your prepared crust from the fridge and layer the sautéed vegetables evenly on the bottom. Sprinkle 4 ounces of Gruyere cheese over the vegetables, creating a delicious base for your egg mixture. Pour the egg mixture over the top—take your time to ensure everything is evenly distributed.

Bake: Set the quiche on a baking sheet to catch any potential spills and place it in the preheated oven. Bake for 45-50 minutes, or until the edges are golden brown and the center is set (a toothpick inserted should come out clean).

Cool before serving: Once baked, let your quiche cool at room temperature for about 30 minutes. This helps it set further and makes slicing much easier.

Storing & Reheating

To store your quiche, keep it at room temperature for up to 2 hours. After that, refrigerate it in an airtight container for up to three days. If you want to keep it longer, wrap it tightly and freeze for up to three months. To reheat, pop it in a preheated oven at 350 degrees F for about 15-20 minutes or until warmed through, paying attention that the edges don’t overcook. The texture may be slightly different when reheated, so to refresh flavors, you might give it a sprinkle of fresh herbs before serving.

Chef’s Helpful Tips

Be careful not to overcook the leeks and asparagus; you want them tender yet still vibrant.
Using cold ingredients, like the half and half, helps create a light, fluffy quiche.
Allowing the quiche to cool before slicing makes for cleaner cuts and a prettier presentation.
Experiment with adding other vegetables like cherry tomatoes or spinach for more flavors and colors.
Make it ahead of time—this quiche is perfect stored and served leftover!

As spring blossoms and the taste for fresh, vibrant meals grows, this Asparagus and Gruyere Quiche promises to become a cherished addition to your breakfast table. Its delightful combination of creamy eggs, fresh vegetables, and rich cheese is bound to impress friends and family alike. Don’t hesitate to experiment with seasonal produce or different cheeses to make it your own. Enjoy the process, and most importantly, savor every delicious slice!

Recipe FAQs

Can I use other vegetables in this quiche?

Absolutely! Asparagus shines in this recipe, but feel free to substitute or add other vegetables like spinach, bell peppers, or even mushrooms. Just make sure to adjust the cooking time accordingly so that all vegetables are tender and flavorful.

How can I make this quiche dairy-free?

To create a dairy-free version, replace the half and half with a plant-based milk such as almond or soy milk, and use dairy-free cheese alternatives. Just be aware that it may slightly change the overall flavor and texture.

Can I make this quiche ahead of time?

Yes! You can assemble the quiche a day in advance, cover it tightly, and store it in the refrigerator until you’re ready to bake. This is a great way to save time for morning gatherings!

How can I tell when the quiche is fully baked?

Your quiche is ready when the edges are golden, and the center is firm—you can check doneness by inserting a toothpick in the center; it should come out clean. If it wobbles too much, give it a few more minutes in the oven.

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Asparagus and Gruyere Quiche | Easy Spring Breakfast

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Author: Peter
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: French

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Description

This Asparagus and Gruyere Quiche features a flavorful blend of asparagus and melted cheese, nestled in a buttery crust. It’s easy to prepare and makes a delightful addition to any brunch or spring meal, ensuring that everyone will savor each bite!

Ingredients

Scale

single pie crust (your favorite recipe, or just use a packaged crust)
2 tablespoons unsalted butter
1 leek, white and light green parts only, thinly sliced and washed
1 pound asparagus, woody parts cut off, cut into 2-inch pieces
4 ounces gruyere cheese
4 large eggs
1 1/4 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

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Instructions

Preheat the oven to 350 degrees F. Roll out the pie crust and press it into a 9-inch pie pan or quiche/deep dish tart pan. Place it in the refrigerator.
Melt the butter in a medium pan over medium heat. Add the leeks and cook until they soften, then stir in the asparagus and continue cooking until tender, about 6-8 minutes overall.
In a large measuring cup or bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg.
Add the sautéed vegetables to the prepared crust, sprinkle with cheese, and pour the egg mixture on top. Place on a sheet pan and bake for 45-50 minutes.
Allow the quiche to cool at room temperature for 30 minutes before slicing and serving.

Notes

For added flavor, consider using fresh herbs such as parsley or dill when sautéing the leeks.
This quiche can be made ahead of time and served cold or reheated in the oven.
Feel free to substitute the gruyere cheese with another cheese like Swiss or cheddar if preferred.