Asparagus Quiche


This asparagus quiche with gouda is the perfect brunch recipe for company.

Asparagus Quiche


Active Time:
30 mins
Total Time:
2 hrs 45 mins
8 serves

There's quiche, and there's company quiche. With its pretty braided crust edge, rich and custardy filling, and loads of spring vegetables, this asparagus quiche makes a breakfast to remember.

While it may look fancy, it is made with store-bought pie crusts, which saves you precious time in the kitchen. Blind-baking the crust (prebaking without the filling) with pie weights helps hold its shape. If you do not have pie weights, line the dough with parchment paper as directed and use dried beans, rice, or popcorn kernels.

Serve this asparagus quiche at breakfast with a fruit salad. If this is for brunch, consider a fresh green salad with tangy vinaigrette and roasted fingerling potatoes or roasted carrots.


  • 1 large egg white, lightly beaten

  • 1 (14.1-oz.) pkg. refrigerated piecrusts

  • 1 tablespoon butter

  • 3/4 cup thinly sliced spring onions (from 1 bunch)

  • 4 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)

  • 1 1/2 teaspoons kosher salt, divided

  • 4 ounces Gouda cheese, shredded (about 1 cup)

  • 4 large eggs

  • 1 3/4 cups half-and-half

  • 2 1/2 teaspoons chopped fresh tarragon, divided

  • 1/2 teaspoon black pepper

  • 1 tablespoon chopped fresh chives


  1. Whisk together egg white and 2 teaspoons water. Unroll 1 piecrust; fit inside a 9-inch pie plate. Trim excess dough around edge. Brush dough edge with some of the egg-water mixture.

  2. Unroll remaining piecrust; cut into 1⁄2-inch-wide strips. Pinch the 3 longest strips (from the center) together at 1 end to seal; braid. Repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. (Discard remaining dough.)

  3. Preheat oven to 425°F. Press braids gently onto the dough edge. Brush braided dough with remaining egg-water mixture. Freeze 20 minutes. Place parchment paper over frozen piecrust, and top with pie weights. Bake until crust is lightly golden and set, about 10 minutes. Remove weights and parchment; continue baking until crust is fully dry, about 5 minutes. Cool on a wire rack, about 30 minutes.

  4. Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high. Add spring onions, asparagus, and 1⁄2 teaspoon of the salt. Cook, stirring often, until very soft, about 8 minutes. Remove from heat; cool 5 minutes.

  5. Spoon onion-asparagus mixture into cooled piecrust; sprinkle with cheese. Whisk together eggs, half-and-half, 2 teaspoons tarragon, pepper, chives, and remaining 1 teaspoon salt. Pour over vegetable mixture. Bake at 350°F until middle is nearly set, about 40 minutes. Cool 30 minutes. Sprinkle with remaining 1⁄2 teaspoon tarragon.

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