Martha Stewart​ Asparagus Quiche

This delicious Asparagus Quiche from Martha Stewart is a creamy, savory dish that’s perfect for brunch or a light dinner. With tender asparagus, a buttery pie crust, and melted Gruyère cheese, it’s quick, simple, and easily customizable with your favorite veggies or cheese. A flavorful treat for any occasion!

Ingredients Needed:

• 1 tablespoon butter
• 1 leek (white and light green parts only), halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 ¼ cups half-and-half
• Ground nutmeg
• Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)

How To Make Asparagus Quiche​?

1. Preheat the oven: Preheat your oven to 350°F (175°C), with the rack in the lowest position.
2. Cook the leek and asparagus: In a large skillet, melt the butter over medium heat. Add the leek and asparagus, season with salt and pepper, and cook, stirring occasionally, until the asparagus is crisp-tender, about 6 to 8 minutes. Let the mixture cool.
3. Prepare the egg mixture: In a large bowl, whisk together the eggs, half-and-half, ½ teaspoon salt, 1 teaspoon pepper, and a pinch of nutmeg.
4. Assemble the quiche: Place the chilled pie crust on a rimmed baking sheet. Sprinkle the shredded Gruyère cheese evenly over the crust, then top with the cooled asparagus mixture. Pour the egg mixture over the top.
5. Bake the quiche: Bake for 50 to 60 minutes, or until the center of the quiche is just set, rotating the baking sheet halfway through. Let the quiche stand for 15 minutes before serving.

Recipe Tips:

• Use fresh asparagus : Fresh asparagus will give the quiche a better texture and flavor. Avoid using overripe or tough asparagus, as it can affect the taste.
• Chill the pie crust : Make sure the pie crust is well-chilled before baking. This helps it hold its shape and prevents it from becoming soggy.
• Don’t overcook the quiche: Keep an eye on the quiche while baking. If the center is still slightly jiggly, it’s done. Overbaking can make it dry.
• Let it cool before slicing : Allow the quiche to rest for 15 minutes after baking. This helps the filling set and makes it easier to slice neatly.
• Customize with your favorite cheese : If you don’t have Gruyère, you can use other cheeses like cheddar or mozzarella for a different flavor. Just make sure to shred it for even melting.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Asparagus Quiche cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: If you want to freeze the quiche, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. To thaw, place it in the fridge overnight, then slice and serve as desired.
• Reheat: Preheat the oven to 350°F (175°C). Place the quiche on a baking sheet and cover it with foil to prevent the crust from burning. Heat for about 15–20 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 slice (approximately 132g)

• Calories: 270
• Total Fat: 19g
• Saturated Fat: 8g
• Trans Fat: 0.2g
• Cholesterol: 145mg
• Sodium: 494mg
• Total Carbohydrate: 11g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 14g
• Calcium: 276mg
• Iron: 2mg
• Potassium: 223mg

Check out More Recipes:

• Martha Stewart Spinach Quiche​
• Martha Stewart​ Broccoli Quiche
• Martha Stewart Lorraine Quiche