Name: Asparagus and Gruyere Quiche | Easy Spring Breakfast
Prep time: 10 min
Cook time: PT-492214H47M9S
Cuisine: French
Ingredients: 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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Asparagus and Gruyere Quiche | Easy Spring Breakfast invites you to savor the delightful flavors of spring with every bite. Picture a golden, flaky pie crust cradling tender asparagus, a subtle hint of sweet leeks, and creamy Gruyere cheese, all enveloped in a silky egg custard. This dish is not just breakfast; it’s an experience, and it’s surprisingly simple to assemble.

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 first encountered quiche during a laid-back brunch with friends, and since then, it has become a staple for various occasions—from elegant gatherings to cozy family breakfasts. The beauty of this Asparagus and Gruyere Quiche lies in its versatility; it’s as perfect for a leisurely Sunday morning as it is for a festive spring brunch. So dust off that pie plate and let’s bring a taste of spring to your table!

Why You’ll Love This Recipe

Simple & Quick: Whip this quiche up in just 10 minutes of prep, leaving time for a leisurely coffee break.
Irresistible Flavor: Expect a rich, buttery taste complemented by earthy asparagus and nutty Gruyere that will leave you craving more.
Eye-Catching Appeal: Golden crust, vibrant green asparagus, and creamy cheese make for a stunning centerpiece at any meal.
Flexible Serving: Great warm or at room temperature—perfect for breakfast, brunch, or even a light dinner.
Diet-Friendly Options: Customize with gluten-free crusts or dairy-free cheese variations to suit dietary preferences.

Ingredients You’ll Need

1 single pie crust: A homemade or store-bought crust works perfectly, serving as the foundation for this quiche. If you choose a packaged crust, go for the unbaked variety for the best texture.
2 tablespoons unsalted butter: Butter adds richness and enhances the overall flavor of your vegetables. If you’re looking for a dairy-free option, consider using olive oil.
1 leek (white and light green parts only): Giving a mild, sweet onion flavor, leeks add depth to the quiche. Make sure to wash them thoroughly since they can hold a lot of grit. Onions can be a good substitute in a pinch.
1 pound asparagus: Look for bright green stalks. They provide a lovely crunch and vibrant color. Trim the woody ends to keep the texture pleasant. Feel free to swap with any seasonal vegetable you love.
4 ounces Gruyere cheese: This cheese melts beautifully, contributing a nutty and creamy profile. If Gruyere isn’t available, Emmental or Swiss cheese can work just as well.
4 large eggs: Eggs form the custard base of this quiche, creating that delectable, silky texture. Make sure they’re fresh for the best results.
1 1/4 cups half and half: For a creamier filling, half and half strikes the right balance of richness without being too heavy. You can swap it with whole milk if you’re looking for a lighter option.
1/2 teaspoon kosher salt: Enhances the overall flavor of the filling while allowing each ingredient to shine.
1/4 teaspoon ground black pepper: Adds a touch of spice and depth. Freshly ground pepper gives a more robust flavor and aroma.
1/4 teaspoon ground nutmeg: A hint of nutmeg elevates the dish’s flavor, adding warmth. Use freshly grated nutmeg for a more aromatic profile.

How to Make Asparagus and Gruyere Quiche | Easy Spring Breakfast

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your quiche bakes evenly and achieves that lovely golden crust.

Prepare the Crust: Roll out your chosen pie crust and fit it gently into a 9-inch pie pan or quiche pan. Be sure to press it into the edges without stretching it. Once in place, refrigerate it while you mix up the filling to help prevent shrinkage during baking.

Sauté the Vegetables: In a medium pan over medium heat, melt 2 tablespoons of unsalted butter. Once melted, toss in the thinly sliced leeks, sautéing them until they soften—this should take about 2 minutes. Then, add in 1 pound of asparagus, cooking for an additional 4-6 minutes until its vibrant color brightens, and the pieces are tender but still have a slight crunch.

Whisk the Egg Mixture: In a large measuring cup or medium mixing bowl, whisk together 4 large eggs, 1 1/4 cups of half and half, 1/2 teaspoon of kosher salt, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of ground nutmeg. This creates a creamy custard that the veggies will nestle into.

Assemble the Quiche: Remove the chilled crust from the refrigerator and place the sautéed leeks and asparagus evenly at the bottom. Sprinkle 4 ounces of Gruyere cheese over the vegetables for that glorious, melt-in-your-mouth taste. Pour the egg mixture over the top, letting it seep between the vegetables and cheese.

Bake the Quiche: Place the assembled quiche on a sheet pan (to catch any drips) and bake in the preheated oven for 45-50 minutes. You’ll know it’s done when the edges are golden and the filling is set yet slightly jiggly in the center.

Cool Before Serving: Once baked, remove your quiche from the oven and let it rest at room temperature for about 30 minutes. This cooling time allows the filling to firm up for easy slicing.

Storing & Reheating

You can store any leftover quiche at room temperature for about 2 hours or in the refrigerator for up to 3 days. For longer storage, tightly wrap it in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy again, simply reheat in a 350°F oven for about 15-20 minutes until warmed through, giving it that freshly baked flavor. Keep in mind that the texture may slightly change, so consider adding a sprinkle of fresh herbs or a dollop of sour cream as a refreshing touch.

Chef’s Helpful Tips

Be mindful not to overcook the vegetables during sautéing; they should remain slightly firm as they will continue cooking in the oven.
Using room temperature eggs in the custard helps ensure a fluffy texture. So, if you can, take them out ahead of time.
For a decorative edge on your crust, consider crimping the edges with your fingers or a fork before refrigerating.
If your quiche seems too moist after baking, it may have needed a few additional minutes in the oven, so keep an eye on its progress.
Feel free to experiment by adding herbs like thyme or a pinch of garlic powder to enhance the flavors!

This Asparagus and Gruyere Quiche not only embodies the fresh, lively feeling of spring but also comes together with ease, making it perfect for any gathering. You can dress it up with a salad or enjoy it simply on its own. Let your creativity shine in the kitchen, and don’t hesitate to explore different fillings and flavors. I’m sure you’ll love every mouthwatering bite.

Recipe FAQs

Can I use other vegetables in this quiche?

Absolutely! Feel free to mix in other veggies such as spinach, mushrooms, or bell peppers. Just make sure to sauté harder vegetables first, just like asparagus, to ensure even cooking and texture.

Is there a gluten-free option for the crust?

Yes, many gluten-free pie crusts are available at grocery stores. You can also make your own using almond flour or gluten-free flour blends to suit your dietary needs.

How can I prevent the crust from becoming soggy?

To avoid a soggy crust, pre-bake your pie crust for about 10 minutes before adding the filling. This step helps set the crust and provides a barrier against moisture.

Can I freeze the quiche after baking?

Yes, you can freeze the quiche after it’s fully baked. Just wrap it tightly in plastic wrap and then aluminum foil before freezing. To reheat, bake from frozen in a 350°F oven until heated throughout.