Spring Asparagus Quiche (Printable Version)

Flaky crust with tender asparagus, Gruyère and caramelized shallots—perfect for brunch or light lunch.

# What You'll Need:

→ Crust

01 - 160 g all-purpose flour
02 - 115 g unsalted butter, cold and cubed
03 - 1/4 teaspoon fine salt
04 - 45–60 ml ice water

→ Filling

05 - 15 ml extra-virgin olive oil
06 - 2 large shallots, thinly sliced
07 - 250 g fresh asparagus, trimmed and cut into 2.5 cm pieces
08 - 100 g Gruyère cheese, grated
09 - 4 large eggs
10 - 240 ml heavy cream
11 - 120 ml whole milk
12 - 1/2 teaspoon fine sea salt
13 - 1/4 teaspoon freshly ground black pepper
14 - Pinch of ground nutmeg

# How-To Steps:

01 - Combine flour and salt in a large bowl. Cut in cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until the dough holds together. Shape into a disc, wrap and refrigerate for at least 30 minutes.
02 - Preheat the oven to 190°C (375°F) and position a rack in the middle.
03 - On a lightly floured surface, roll the chilled dough to fit a 23 cm tart pan. Ease the dough into the pan, trim the edges, and prick the base with a fork. Line with parchment and fill with pie weights or dried beans.
04 - Blind-bake the crust with weights for 15 minutes. Remove weights and parchment, then bake 5 minutes more until the pastry is lightly golden. Allow to cool slightly in the pan.
05 - Heat olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until soft and golden, about 8–10 minutes. Transfer to a plate to cool slightly.
06 - Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes. Drain and plunge into an ice bath to stop cooking. Pat dry before assembling.
07 - In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper and nutmeg until homogeneous and slightly frothy.
08 - Evenly spread the caramelized shallots over the prebaked crust. Arrange the asparagus pieces and scatter the grated Gruyère across the shallot layer.
09 - Pour the egg and cream mixture over the layered filling. Bake at 190°C (375°F) for 35–40 minutes, or until the center is just set and the top turns lightly golden.
10 - Allow the tart to rest for 10 minutes to stabilize the filling, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • You get a lush contrast of creamy filling and flaky crust, and the asparagus keeps things bright.
  • This quiche is endlessly adaptable to what you have on hand, yet feels a little luxurious every time.
02 -
  • One time I skipped chilling the dough and ended up with a disappointingly tough crust—now I never rush that step.
  • Adding the custard too quickly can cause it to spill under the crust, so always pour slowly and evenly.
03 -
  • Let your crust cool slightly before filling so the bottom stays crisp and not soggy.
  • A tiny pinch of nutmeg wakes up the custard in an almost magical way—don't skip it.
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