Hello friends, Chef André here.
There’s something timeless about a good quiche, and this Asparagus and Gruyère Quiche is one I come back to again and again.
It’s creamy, rich, and deeply savory, with tender asparagus and nutty Gruyère cheese baked into a silky custard. This is the kind of dish that feels elegant without being complicated—perfect for brunch with friends, a cozy weekend breakfast, or even a light dinner with a simple salad.
If you’re looking for a recipe that impresses quietly, this one does exactly that.
Why This Asparagus and Gruyère Quiche Works So Well
This quiche earns its place on the table because it’s:
- Creamy and smooth without being heavy
- Packed with flavor from just a few quality ingredients
- Perfect hot, warm, or at room temperature
- Ideal for brunch, lunch, or light dinner
- Easy to make ahead
Classic, balanced, and always reliable.
Ingredients You’ll Need
- 1 prepared pie crust (homemade or store-bought)
- 1 tablespoon olive oil or butter
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ¾ cup whole milk
- 1½ cups Gruyère cheese, freshly grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh thyme or chives, optional
Ingredient Notes from Chef André
- Gruyère melts beautifully and adds nutty depth
- Blanching asparagus keeps it tender and vibrant
- Freshly grated cheese gives the smoothest texture
Step-by-Step Instructions
Step 1
Preheat oven to 375°F (190°C).
Blind-bake the pie crust for 10 minutes if needed, then set aside.
Step 2
Heat olive oil in a skillet.
Lightly sauté asparagus for 3–4 minutes until just tender. Remove from heat.
Step 3
In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
Step 4
Sprinkle half of the Gruyère into the crust.
Add asparagus, then top with remaining cheese.
Step 5
Pour egg mixture over the filling.
Step 6
Bake for 40–45 minutes, until the center is just set and lightly golden.
Let rest 10–15 minutes before slicing.
Chef André’s Tips for the Perfect Quiche
- Don’t overbake—slight jiggle is perfect
- Let it rest before cutting for clean slices
- Use room-temperature eggs for even baking
- Season lightly—Gruyère adds natural saltiness
Simple details make all the difference.
Easy Variations to Try
- Add sautéed mushrooms or leeks
- Swap Gruyère for Swiss or Comté
- Use a whole-wheat crust
- Add spinach for extra greens
What to Serve with Asparagus Quiche
This quiche pairs beautifully with:
- Mixed green salad
- Fresh fruit
- Roasted potatoes
- Light soup
Perfect for a relaxed, complete meal.
Storage and Reheating
- Refrigerator: up to 4 days
- Reheat gently in oven at 325°F
- Serve cold or room temperature if preferred
Freezing is possible, but texture is best fresh.
FAQ – Asparagus and Gruyère Quiche
Can I make this ahead of time?
Yes, it’s perfect for preparing the day before.
Can I use frozen asparagus?
Fresh is best, but thawed and well-drained works.
Is this quiche vegetarian?
Yes, completely vegetarian.
Can I make it lighter?
Use half-and-half instead of heavy cream.
Approximate Nutrition Per Serving
- Calories: ~420 kcal
- Protein: 18 g
- Fat: 32 g
- Carbohydrates: 20 g
Values vary by crust and dairy used.
Final Words from Chef André
This Best Asparagus and Gruyère Quiche is one of those recipes that never goes out of style. Elegant, comforting, and incredibly satisfying, it’s perfect when you want something simple that still feels special.
If you try it, tell me when you served it—brunch or dinner?
For safe egg handling and storage, visit USDA Food Safety:
https://www.usda.gov/food-safety
Chef André 👨🍳