Quiche is a great option for brunch or lunch and particularly as we are talking Easter this week, it’s natural to look for something egg-based. This tomato asparagus quiche is a delicious, spring-touched dish that is great whether you are serving a crowd or just a couple. Packed with tasty vegetables and gruyere, and with a great-tasting crust, there’s so much in this to like. From the fresh asparagus to the tomatoes which burst with flavor in your mouth, it’s all so good.
I used to make quiche quite often in the summer both as a lunch we could take with us to the park, plus as something my husband could take in to the office. It might seem like it’s a bit of work, but nothing is difficult and to me, you get enough of it that it pays for itself. You can cut it small to serve a crowd, use it over a couple of days, or even freeze some to have another time.
How it’s made
I’ve used my go-to crust that I used for my quiche Lorraine and bacon, fig and goats cheese quiche, but have lightened the filling by using milk rather than cream. Given the lighter feel of the other filling ingredients, it seemed a better fit and you would hardly know. I recommend pre-cooking the crust a bit, just to make sure it crisps up enough. While it’s cooking, you can trim caramelize the onions, trim the asparagus, grate the cheese and mix together the eggs and milk. Then, layer up the filling and bake.
Since this week we’re looking at ideas for Easter, I can hardly think of a better option for a brunch or potluck than this bright and spring-like tomato asparagus quiche. Delicious, fresh flavors, and relatively healthy, it will look great on any table, and have people coming back for more. It’s definitely going to be one we enjoy again over the coming months.
Tomato asparagus quiche
- 1 pastry crust (see separate recipe or use pre-made 9in crust)
- 1 large onion
- 2 tbsp olive oil
- 8 oz /225g asparagus (trimmed weight)
- 1 cup /180g cherry or grape tomatoes
- 1 cup /90g coarsely grated gruyere cheese
- 3 eggs
- 3/4 cup / 175ml milk
- salt and pepper
- 3 tbsp grated parmesan
Preheat oven to 350F/175C.
If making your own crust, pre-cook the base as you would normally. (See link to other quiche recipe for my favorite version, which includes pre-cooking instructions.)
Dice the onion, warm the oil in a medium skillet over a medium heat then cook the onion until soft and lightly browned. Set aside.
Trim the ends off the asparagus and break or cut the stems in half.
Once the base is pre-cooked, put the cooked onions across the bottom of the crust. Arrange the asparagus on top - I put a layer of the lower stem then a layer of the top since you will see the top ones, arranged in a circle, but as you find easiest.
Put the tomatoes in between gaps in the asparagus so they are spread across the quiche. Sprinkle the gruyere over the top.
Whisk together the eggs, milk and a little salt and pepper. Carefully pour the mixture over the filling. Top with a little parmesan then bake for approx 30 minutes until set and lightly browned on top.
Note: use this quiche Lorraine recipe for a tasty homemade crust (that’s part whole wheat).
This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!
- Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook
- Cinnamon Crescent Rolls by Tip Garden
- Individual Easter Breads by Cooking With Carlee
- Tomato Asparagus Quiche by Caroline’s Cooking
- Peeps Whoopie Pies by Palatable Pastime
- Rosemary Garlic Herb Rib Roast by Family Around The Table
- Honey butter Peas and Carrots by Jolene’s Recipe Journal
- Pea and Pasta Salad by A Kitchen Hoor’s Adventures
- Roasted Eggplant Salad by A Day in the Life on the Farm
In case you missed them, here’s Monday and Tuesday’s #EasterRecipes
- Deviled Ham Bites by A Kitchen Hoor’s Adventures
- 30 Minute Dinner Rolls by Amy’s Cooking Adventures
- Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids
- Easy Citrus Ham by Jolene’s Recipe Journal
- Sausage and Vegetable Strata by A Day in the Life on the Farm
- Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden
- Dipped Strawberry Carrots by Family Around The Table
- Easter Malted Milk Dip by Hezzi-D’s Books and Cooks
- Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee
- Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime
- Italian Easter Bread by Palatable Pastime
- Carrot Cake Pancakes by Sew You Think You Can Cook
- Torta Salata Pasquale by A Day in the Life on the Farm
- Dill Roasted Radishes by A Kitchen Hoor’s Adventures
- Roasted Parmesan Asparagus by Family Around The Table
- Praying Arm Pretzels by Amy’s Cooking Adventures
- Creamy Coconut Mini Tarts by Making the Most of Naptime