Springtime Healthy Asparagus Quiche

This Springtime Healthy Asparagus Quiche is a simple and very tasty rustic dish, perfect for the spring season. Excellent to bring to the table, cut into squares at the beginning of the meal, or to consume as a main dish during an informal dinner with friends, it can be conveniently prepared in advance and enjoyed both warm and cold.

The recipe is really simple: just cover a cake pan with a roll of  ready-made puff pastry , fill it with a rich and tasty filling made with diced asparagus stalks, grated parmesan, beaten eggs and liquid cream, and then arrange the mozzarella slices and the seared asparagus tips on the surface. The result will be a savory pie characterized by a fragrant shell, and a creamy and stringy filling, ideal to serve for a buffet brunch or to take with you on a picnic out of town.

What is Asparagus Quiche?

While quiche has its roots in France—specifically the Lorraine region with its iconic Quiche Lorraine—it became particularly popular in the United States during the 1950s and 1960s. This was a time when French cuisine symbolized sophistication and was embraced by American homemakers and chefs alike. Asparagus, a seasonal spring vegetable long appreciated in Europe, found its way into American versions of the dish thanks to the growing popularity of farm-to-table eating and increased availability of fresh produce. Asparagus quiche soon became a brunch staple in the U.S., often served at Easter, Mother’s Day, or spring gatherings, reflecting both the elegance of its French origins and the practicality of American cooking.

Pro Tips for The Best Asparagus Quiche

• Opt for fresh, firm asparagus stalks—preferably in spring when they're at their peak. Trim the woody ends and lightly blanch before baking to preserve their bright green color and tender bite.
• Pour the egg and cream mixture slowly and stop just before the edge to avoid spillover when baking. A shallow pour creates a lighter texture and bakes more evenly.
• Allow the quiche to cool slightly after baking. This helps the custard set and makes slicing easier, keeping the filling from falling apart.
• Fresh herbs like chives, tarragon, or parsley brighten the flavor and add a touch of green that enhances presentation.

What is The Secret to a Good Quiche?

The secret to a good quiche is a flaky, well-baked crust and a silky, balanced custard made with the right ratio of eggs to cream—plus fresh, evenly distributed ingredients for flavor and texture.

Should I Sauté the Asparagus Before Adding Them to The Quiche?

We blanched the asparagus in boiling water, but if you prefer you can steam them or, for a more flavorful result, you can sauté them in a pan with a drizzle of oil. In any case, make sure you choose them very fresh and with intact tips, so as not to compromise taste and aesthetic result.

Can I Use a Different Crust?

Yes, you can absolutely use a different crust! While puff pastry is light and flaky, here are some great alternatives:

• Shortcrust pastry: Offers a sturdier, buttery base—great for a classic, more traditional quiche.
• Phyllo dough: For an ultra-light, crispy texture (use multiple layers with melted butter).
• Hash brown crust: A gluten-free option made from grated potatoes pressed into the pan.
• Almond or oat crust: Ideal for low-carb or gluten-free diets, offering a nutty flavor.

Just make sure to pre-bake (blind bake) any crust you use to avoid sogginess!

What is The Best Cheese to Use for This Quiche?

If you wish, you can replace the parmesan with pecorino, or you can incorporate smoked provola cubes or another cheese of your choice into the filling.

What Else Can I Add to This Quiche?

Excellent for vegetarian guests, the quiche can be served in an omnivorous version with the addition of crispy bacon cubes, smoked salmon strips, chopped ham.

How Do I Avoid a Soggy Bottom?

Pre-baking (or blind baking) the puff pastry base ensures a crisp bottom and prevents sogginess. Use parchment paper and pie weights or dry beans to keep the pastry from puffing up.

Can I Omit the Crust Entirely?

Yes, you can absolutely omit the crust and make a crustless quiche—also known as a “quiche sans pâte” or egg bake. It’s a lighter, low-carb alternative that still delivers all the creamy, flavorful goodness. For best results, grease your baking dish well to prevent sticking, and consider adding a spoonful of flour or cornstarch to the egg mixture to help it set nicely. Let it cool slightly before slicing to maintain clean edges and an appealing texture.

Can I Make This Ahead of Time?

Yes, you can definitely make asparagus quiche ahead of time! In fact, quiche often tastes even better after the flavors have had time to meld. You can fully bake it a day in advance, then refrigerate and reheat gently in the oven before serving. Alternatively, you can prep the crust and filling separately and assemble just before baking. If baking ahead, let the quiche cool completely before covering and refrigerating, and reheat at 160°C (325°F) for about 15–20 minutes until warmed through.

Does It Freeze Well?

Yes, asparagus quiche freezes quite well, making it a great make-ahead option. To freeze, allow the quiche to cool completely, then wrap it tightly in plastic wrap and foil or store it in an airtight container. You can freeze it whole or in individual slices for up to 2–3 months.

When ready to eat, thaw it overnight in the refrigerator and reheat in the oven at 160°C (325°F) until warmed through. Avoid microwaving from frozen as it may lead to a soggy texture.

How to Store Asparagus Quiche

To store leftover asparagus quiche, let it cool to room temperature, then cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate promptly—it will stay fresh for up to 3–4 days.

For best texture, reheat slices in the oven at 160°C (325°F) for about 10–15 minutes, or until heated through. Avoid microwaving if possible, as it can make the crust soggy and the custard rubbery.

How to Make Asparagus Quiche

Clean the asparagus: remove the root part, cut the remaining stem into pieces and leave the tips intact.

Blanch the asparagus in boiling water for about ten minutes, then drain them and set aside.

Crack the eggs into a bowl and beat them with the prongs of a fork.

Season with a pinch of nutmeg and season with salt and pepper.

Add the grated parmesan.

Add the cream.

Add the asparagus pieces (keep the tips aside) and mix thoroughly with a spoon.

Unroll the puff pastry and place it with all its baking paper inside a 22 cm diameter cake tin; then pour in the filling and distribute the sliced ​​mozzarella on the surface and the asparagus tips kept aside.

Fold the edges of the puff pastry inwards, pinching them with your fingertips, and put in the oven at 180 °C for about 25 minutes. Once the cooking time is up, take the quiche out of the oven and let it cool.

Unmold the asparagus quiche onto a serving plate. Enjoy!