Easy Asparagus Quiche with Goat Cheese
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This Asparagus Quiche with goat cheese is a favorite brunch dish. It’s filled with spring vegetables and herbs and baked into a creamy filling. This easy quiche recipe uses a store-bought pie crust.
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What I Love About Asparagus Quiche with Goat Cheese
I have a strong affinity for quiche, and I’m guessing you do, too. For me, brunch season occurs all year and definitely for every holiday. Quiche is a must, not only for brunch but also for afternoon tea.
This recipe is inspired by our spinach bacon quiche, the most popular quiche recipe on the blog. It is absolutely and completely delicious.
But when spring comes around and the produce bins are filled with fresh asparagus, with its bright green color, I can’t help but add it to seasonal menus! It’s delicious when paired with goat cheese and fresh herbs (or dried) like oregano and chives.
And then there is the bacon. It just brings that savory, smoky flavor that beautifully pairs with asparagus. You can definitely eliminate it to keep it vegetarian, and the quiche is still delicious!
Happy baking and quiche-making!
Ingredients for Asparagus Quiche Recipe
Here’s what you need to make this easy quiche:
- Prepared Pie Crust: We’re keeping this quiche really simple by using a prepared pie crust (either refrigerated or frozen in a tin). If you want to make homemade pastry, I often use the crust in our Smoked Salmon Quiche recipe.
- Milk: Combining whole milk and cream creates the best custard texture. I’m using half-and-half to make it extra easy!
- Eggs: I use large eggs that are slightly beaten.
- Asparagus: I like to use medium-sized spears, with the woody ends trimmed and then chopped into 1-inch pieces.
- Spinach & Scallions: Use baby spinach leaves that are chopped or roughly torn. You can also use frozen spinach if you thaw it first and then squeeze out any extra moisture before combining it with the eggs. We’ll also use both the green and white parts of the scallions (spring onions).
- Cheese: You can buy both goat cheese in a log or already crumbled. Both work great.
- Bacon: Adds a smokey, savory tone that is delicious in this quiche.
- Herbs & Seasoning: Along with salt and black pepper, we’re adding fresh or dried oregano and fresh chives. If chives aren’t readily available, you can eliminate this ingredient.
How to Make Asparagus Quiche
To begin, preheat the oven to 350°F with a baking tray (or pizza stone) heating in the oven if using a metal or ceramic pie dish.
Step 1: The Quiche Crust
Fit a refrigerated pie crust into a 9 or 10-inch pie dish and crimp the edges, or let a frozen pie crust in the tin thaw on the counter for a few minutes. I’m using a frozen Marie Calendar deep dish pie crust, which perfectly fits the filling in this asparagus quiche recipe.
Step 2: Whisk the egg custard
Whisk half and half (or milk), eggs, salt, black pepper, oregano, and chives in a medium bowl and set aside.
Step 3: Assemble the quiche and bake
In the bottom of the crust, layer asparagus, bacon, spinach, scallions and crumbled or sliced goat cheese. Pour the egg mixture over the top.
Bake until the center is almost set, about 35-45 minutes. Be careful not to overbake. Use a pie crust shield to prevent the crust edges from overbrowning. Cool for 15 minutes before adding additional toppings (like fresh herbs and additional crumbled bacon) and slicing into servings. You can also cool the quiche entirely before serving.
What is Quiche?
Quiche is a savory egg custard baked in a flaky pie crust shell. However, you can undoubtedly make a crustless quiche, too! The base of a quiche filling is milk (or cream) and eggs. The add-ins vary and may include meats, seafood, cheese, spices, and vegetables. One of the more popular quiche recipes is Quiche Lorraine, which combines bacon and cheese.
Quiche is not a frittata with crust. Frittata recipes (and their mini counterparts—mini frittatas in muffin tins or Mediterranean egg muffins) use more eggs and less milk, so they are sturdy and solid, while quiche is moist and melts in your mouth.
Do you need to blind bake the crust?
We are not blind baking the crust in this quiche recipe. Here’s why. Heating a sheet pan in the oven before baking a quiche helps prevent a soggy crust. The heated pan allows the bottom crust to set quickly and become resistant to the filling’s liquids, preventing them from soaking in.
You can also use a preheated pizza stone with the same effect.
Important: Do not use this method if you are using a glass pie plate. Setting a glass Pyrex pie plate on a heated surface can cause the glass to crack. I learned this lesson the hard way years ago!
More Quiche Recipes to Try Next
- Salmon Quiche with mozzarella and dill is another easy quiche recipe we love.
- If you love smoked seafood, the Smoked Salmon Quiche with a homemade crust is utterly deletible!
- Make-Ahead Quiche is one of our most popular quiche recipes. It can be made ahead and baked from frozen, making it convenient without the need to thaw first.
- Another favorite quiche combination is Broccoli Cheddar Quiche. It’s also easy and delicious too!
Easy Spring Asparagus Quiche with Goat Cheese
Ingredients
- 1 9-in prepared pie crust deep dish preferred
- 1 cup half and half milk, or a 50/50 combination of milk and heavy cream
- 4 large eggs slightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano or 1 tablespoon fresh
- 1 tablespoon fresh chives snipped
- 5 ounces goat cheese
- 4 slices bacon cooked and crumbled
- 1 cup fresh baby spinach leaves chopped (see notes for frozen spinach)
- 2-3 scallions with green parts, sliced thinly
- 1 cup asparagus chopped into 1-inch pieces
Instructions
- Preheat oven to 350°F. Fit a refrigerated pie crust into a 9 or 10-inch pie dish and crimp the edges, or let a frozen pie crust in the tin thaw on the counter for a few minutes. With a fork, make tiny holes in the bottom of the crust and set aside.
- In a medium bowl, whisk half and half (or milk), eggs, salt, black pepper, oregano, and chives and set aside.
- In the bottom of the crust, layer asparagus, bacon, spinach, scallions and crumbled or sliced goat cheese. Pour the egg mixture over the top.
- Bake until the center is almost set, about 35-45. Be careful not to overbake. Use a pie crust shield to prevent the crust edges from over-browning. Cool for 15 minutes before adding additional toppings (like fresh herbs and additional crumbled bacon) and slicing into servings. You can also cool the quiche entirely before serving.
Notes
- Pie Crust: I’m using a frozen pie crust in the tin (Marie Calendar’s Deep Dish crust). The filling perfectly fits into this crust. If using a refrigerated crust, you can use either a 9 or 10 inch pie dish.
- Spinach: If substituting frozen spinach, thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so it doesn’t clump together.
- Storing: Once the quiche is baked, let it cool completely before wrapping it tightly and storing it in the refrigerator for up to 4 days.
- Freezing: To freeze, cool baked quiche completely, then cover tightly with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the refrigerator, then bake at 350F for 20-25 minutes.
- Reheating Quiche: To reheat a chilled quiche, let it come to room temperature while the oven preheats to 350 degrees F. Bake for 15 to 20 minutes or until the quiche reaches 165 degrees F.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.