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Asparagus and Spinach Quiche

This rustic quiche combines tender roasted asparagus and wilted spinach encased in a flaky crust, baked until golden and set with a creamy egg filling. It offers a hearty, satisfying dish perfect for breakfast or a light dinner, showcasing the vibrant flavors of spring greens and earthy vegetables.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Western
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 roll store-bought pie crust chilled for better flakiness
  • 400 g asparagus trimmed and roasted
  • 200 g fresh spinach washed and wilted
  • 4 large eggs pasture-raised if possible
  • 200 ml heavy cream warm slightly before mixing
  • 200 ml milk can substitute for all milk for a lighter version
  • 150 g Gruyère cheese finely grated
  • 1/4 tsp nutmeg freshly grated
  • to taste salt and pepper adjust to your preference
  • 1 tbsp olive oil for roasting and sautéing

Equipment

  • 23cm (9-inch) tart pan with a removable bottom
  • Rolling pin
  • Mixing bowl
  • Whisk
  • Sauté pan
  • Baking sheet

Method
 

  1. Preheat your oven to 180°C (356°F). Lightly butter your tart pan or line it with parchment to prevent sticking.
  2. Roll out the chilled pie crust on a floured surface to about 3mm thick. Carefully transfer it into the tart pan, pressing gently into the edges. Trim any excess dough and prick the bottom with a fork to prevent bubbling. Blind bake for 10 minutes, then set aside to cool slightly.
  3. While the crust bakes, prepare the asparagus. Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 12-15 minutes until tender and fragrant with a slight caramelization.
  4. Meanwhile, sauté the spinach in a sauté pan over medium heat with a splash of olive oil until just wilted, about 2-3 minutes. Drain any excess moisture by squeezing out with a clean towel. Let cool slightly.
  5. In a mixing bowl, whisk the eggs until smooth and frothy, then pour in the warm cream and milk, whisking until fully combined. Season with salt, pepper, and freshly grated nutmeg.
  6. Stir the grated Gruyère cheese into the egg mixture. Gently fold in the wilted spinach and roasted asparagus, distributing evenly throughout the mixture.
  7. Pour the filling into the pre-baked crust, spreading it out evenly. Place the tart on a baking sheet to catch any drips.
  8. Bake in the oven for 35-40 minutes until the top is golden and the filling is set with a slight jiggle in the center. If the top browns too quickly, tent with foil to prevent burning.
  9. Remove the quiche from the oven and let it rest for about 10 minutes. This helps the filling to firm up, making it easier to slice and serve.
  10. Slice the quiche with a sharp knife, serving warm or at room temperature. Enjoy the flaky crust with the vibrant vegetable filling on your plate.

Notes

For an extra burst of flavor, sprinkle some fresh herbs like thyme or basil before baking. To keep the crust crisp, serve the quiche soon after resting or reheat gently in the oven.