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A freshly baked Asparagus and Gruyere Quiche resting in a white fluted ceramic tart pan on a marble countertop.

Asparagus and Gruyere Quiche

This Asparagus and Gruyere Quiche features a flaky butter pie crust, a thick, creamy egg custard, melted bubbly Gruyere, and bright green asparagus with charred tips. The perfect elegant brunch recipe.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Main Course
Cuisine: American, French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Asparagus and Gruyere Quiche Ingredients
  • 1 crust Flaky Butter Pie Crust 9-inch (23cm), unbaked
  • 0.5 lb Fresh Asparagus Spears 225g, trimmed
  • 1 tbsp Olive Oil 15ml
  • 4 large Eggs Room temperature
  • 1 cup Heavy Cream 240ml
  • 0.5 cup Whole Milk 120ml
  • 1.5 cups Freshly Grated Gruyere Cheese 150g
  • 0.5 tsp Kosher Salt 3g
  • 0.5 tsp Coarse Cracked Black Pepper 1g, plus extra for garnish
  • 1 tsp Fresh Green Thyme Leaves 2g, finely chopped, plus extra for garnish
  • 0.125 tsp Ground Nutmeg 0.25g

Equipment

  • 1 White Fluted Ceramic Tart Pan A 9-inch pan works best.
  • 1 Large Mixing Bowl For whisking the custard.
  • 1 Skillet For searing the asparagus tips.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Unroll your flaky butter pie crust and press it into a white fluted ceramic tart pan. Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes until light golden-brown.
  2. Heat olive oil in a skillet over medium-high heat. Add the trimmed asparagus spears and sear for 2-3 minutes, focusing heat on the tips until slightly charred while stalks remain bright green. Set aside.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until fully smooth. Stir in the salt, nutmeg, half of the black pepper, and half of the chopped fresh thyme.
  4. Sprinkle the grated Gruyere cheese over the warm, blind-baked crust. Pour the creamy egg custard over the cheese. Arrange the charred asparagus spears horizontally across the top so they partially sink into the mixture.
  5. Lower oven to 350°F (175°C). Bake for 35-40 minutes until the custard is thick, fully set, and slightly puffed. The surface should be glossy with the Gruyere forming a light golden-brown crust in patches.
  6. Let the quiche rest for at least 15 minutes. Dust the surface with the remaining coarse cracked black pepper and fresh green thyme leaves before slicing.

Notes

Always blind bake your crust to prevent a soggy bottom.
Grate your Gruyere fresh from a block for the best melting texture.
Look for a slight jiggle in the center to know the quiche is done without overbaking.