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A slice of asparagus quiche on a white decorative plate sits on a white wooden table. The quiche boasts a golden crust and is topped with greens and diced red peppers. A yellow and white checkered napkin is next to the plate, with a small bowl of herbs in the background.
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Easy Spring Asparagus Quiche with Goat Cheese

Savor the flavors of asparagus quiche with goat cheese, fresh herbs, and spring vegetables. It's delightful for brunch or afternoon tea.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 288kcal
Author: Stephanie Wilson

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

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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

Serving: 1g | Calories: 288kcal | Carbohydrates: 15g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 443mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 956IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg