This asparagus quiche is packed with tender asparagus, tangy feta cheese, and mozzarella cheese. Baked to perfection in a flakey pie crust!
Looking for something interesting to make for Sunday brunch with that bunch of asparagus in your fridge? This quick asparagus quiche looks like it came straight from the local bakery and tastes even better. It’s also great for all you meal preppers out there who like to have quick breakfasts on the fly.
Note: For this recipe, you’ll need to pick up some store bought pie crust or pie dough. If you’re craving 100% homemade, check out our crazy easy recipe for Flaky Pie Crust.
How to Make this Simple Asparagus Quiche
Using a premade pie crust significantly cuts down on the typical prep time required for a quiche. Hello, no need to knead!
- Prepare the Crust: On a floured surface, unroll the pie crust and transfer it into a pie pan. Next, trim off any long, hanging edges around the perimeter of the pan.
- Bake the Crust: Cover the crust with parchment paper and fill it with rice or peas to weigh it down (if you have them, you can also use pie weights). Bake it in the oven at 375°F for 25 minutes. Remove the pie crust from the oven, let it cool down, and remove the rice or peas.
- Fill the Crust: Once cooled, fill the crust with chopped asparagus spears, feta, and mozzarella cheese. Next, whisk the eggs in a separate bowl with heavy cream, salt, and pepper and pour the egg mixture over the veggies and cheese.
- Bake the Quiche: Finally, bake the quiche at 400°F for about 20 minutes. Enjoy!
Tips & Tricks for Perfect Quiche
Below, find top tips and tricks from our test kitchen for the perfect quiche.
- Use a 8 or 9-inch pie plate that’s about 2 inches deep. This pie pan from Staub is my absolute favorite. It’s the perfect size for quiche and gives you the perfect egg to crust ratio.
- Use the knife test to check doneness. Unsure if your quiche is ready? Stick a knife into the center. If it comes out clean, it’s ready!
- Swap in your favorite ingredients. Consider this quiche the perfect base recipe to tweak. Swap in gruyere cheese or cheddar cheese, your favorite veggies, a handful of herbs, or even your favorite breakfast protein (ham, sausage, or bacon). You can’t go wrong!
A Couple Tasty Sides to Pair with Asparagus Quiche
This quiche is fancy enough to be served at your Easter brunch and casual enough for quick breakfasts throughout the week. To make it a well-rounded meal, pair it with air fryer bacon and oven-roasted potatoes. If you’re looking for something lighter, pair it with a classic garden salad and fresh fruit.
Storing, Freezing, & Reheating
Quiche is a great make-ahead option and also yields some killer leftovers.
- Storing: To keep the quiche on hand for up to 5 days, store it in an airtight container in the fridge to prevent the eggs from going stale.
- Freezing: To freeze the quiche after baking, place it on a baking sheet lined with parchment paper. Pop the sheet in the freezer. Once completely frozen, wrap the quiche tightly in plastic wrap or aluminum foil and transfer to a freezer safe bag.
- Reheating: To reheat the quiche, pop it in the oven until warmed through (note: Never thaw a frozen quiche. Instead, pop it directly in the oven to reheat it).
What is the secret to a fluffy quiche?
The secret to any fluffy quiche is half and half. The addition of the dairy makes the eggs fluff up so nicely!
How do you keep a quiche from getting soggy on the bottom?
To prevent quiche from getting soggy on the bottom, bake the pie crust first. This helps it get a bit sturdier before adding the egg in and helps with the overall texture of the pie.
Where can you find premade pie crust?
You can find premade pie crust sheets in the dessert aisle of the freezer section at most grocery stores.
Can you omit the pie crust entirely?
Yes, if you are gluten-free or just watching your carbohydrates you can easily turn this into a crustless quiche recipe by skipping the pie crust. Just make sure you coat the baking dish with cooking spray so the egg doesn’t stick.
More Asparagus Dishes to Try
- Bacon Wrapped Asparagus (Extra Easy) – Spears wrapped in salty asparagus
- Oven-Roasted Asparagus (SO Easy) – Simple asparagus with olive oil and garlic parsley salt
- Air Fryer Asparagus (So Easy) – Crispy asparagus with parmesan
- Asparagus with Bacon (So Easy) – Diced asparagus with bacon bits
- 1 pie crust
- 1 1/2 cups asparagus chopped
- 1/2 cup feta cheese
- 1 cup mozzarella cheese
- 3 eggs
- 1 cup heavy whipping cream
- 1/2 tsp salt adjust to taste
- 1/4 tsp ground black pepper adjust to taste
- On a lightly floured surface, unroll the pie crust. Transfer the crust into a pie pan (8-9 inches wide and 2 inches deep). Trim off the excess edges hanging off the side of the pie pan.
- Cover the crust with parchment paper. Fill it with rice or peas to hold the pie crust down. Bake at 375°F for 25 minutes. Remove the pie crust from the oven, let it cool down, and remove the rice or peas.
- Fill the crust with chopped asparagus, feta, and mozzarella cheese.
- In a separate bowl, whisk the eggs with heavy cream and season with salt and pepper.
- Pour the egg mixture over the filled pie crust.
- Bake at 400°F for about 20 minutes or until a knife inserted in the center comes out clean. Enjoy!
Made it tonight!!!! After reading the comments I increased the feta, almost eliminated the salt, went heavy on pepper and added chopped dill. OMG!!! This is a keeper
I loved reading your feedback. Thank you for sharing. I need to try your version next time I make it. Enjoy!
Made this today for the first time. Easy, light and delicious. I never made a quiche with feta and mozzarella before. This will be my new go to. Thank you. It came out great.
Anne, this is so wonderful. Thank you for sharing your feedback. I am so happy to read reviews like this.
Love this! Make it a couple of times a month.
Hello Eileen, thank you for your comment! I'm glad you've found a recipe that you love to make again and again. 🙂
Darn! I just realized my crusts are not 2 ". Maybe make 2 shallow quiche??
Hi Pat, you can give that a try. I would love to know the results!
Can you cook the rice later or do you have to toss it?
I'm thinking I might add ham or cooked bacon.
Hi Pat, since the rise doesn't touch any other food, you can absolutely cook it at a later time. The added ham or bacon would be super tasty! Thank you for reaching out, enjoy!
I agree with Caroline. My oven runs hot and it was still soupy after 23 minutes. Had to bake another 15 minutes. It was good, but don’t think I will make again. Besides, I hate blind baking a crust🤣🤣🤣
Hi Susan, I get it some recipes are not for everyone. No worries. Thank you so much for giving it a fair shot! Have a great day!
This is, by a long stretch, the best asparagus quiche I have ever tasted. On my second go around, I added a grating of nutmeg on top. WoW! This recipe is simple, a keeper.
Hi Patricia, I am so glad you have found a quiche recipe you absolutely love! The added nutmeg sounds so delicious!! Thank you for sharing your feedback, enjoy!
I think that the time of baking is off by like 20 minutes, mine was soupy so I baked it 20 minutes more, 40 minutes is the right time. Very good and easy.
Hey there, Caroline, Thank you for the feedback. Generally ovens are all a bit different, but 20 minutes is a lot longer than my recommendation. In my experience 20 minutes always worked perfectly for this recipe.
Way too salty. Quiche should be smooth and not burn the tongue. Probably should 1/4 teaspoon salt, definitely not 1 teaspoon.
Maybe you misread the recipe? It called for only a half teaspoon of salt I think.
Hi Linda, thanks for sharing you feedback. I will make a note in the recipe. Depending on the type of salt you use, you may need less or more.
Too salty for my taste. I added the recommended 1 teaspoon. My husband who likes salty food even said too salty. Cut salt in half and it would be good.
Hi Linda- Salt and seasoning in general is often different to taste for everyone, but I do encourage people to adjust to their tastes. Thank you for giving this recipe a try. I appreciate your feedback!
YUMM! This was my first time making quiche and I am so happy with how it came out. I also love how easy this recipe is. I used store-bought dough, and since I didn't have feta cheese I substituted it with goat cheese.
Yum. Goat cheese sounds awesome. What a yummy variation. Thanks for sharing, Anna.
I followed this recipe and it was delicious! I added a bit more cheese to the recipe because we love cheese. My family loved this recipe.
Thanks for the feedback- glad your family enjoyed this one, Natasha!
This has by far been my favorite quiche. Absolutely delicious!
Thanks for the feedback, April! Glad you enjoyed it!
This looks incredibly delicious! I can't wait to give it a try!
I hope you love it, Katerina!