4 Ingredient Asparagus Quiche

This easy asparagus quiche is so flavorful and creamy. It’s a simple brunch dish to prepare for a crowd that has a beautiful presentation. It can also be made ahead of time.

Asparagus is in season right now and this quiche is a great way to feature it. The asparagus spears look so nice on the surface as decoration. Even though this quiche has very few ingredients, it is packed with flavor. This quiche is also crustless, making it naturally low carb and gluten-free.

Ingredients

• Asparagus
• Eggs
• Boursin garlic and herb cheese
• Heavy cream

Asparagus: This quiche works best with fresh asparagus. I also recommend using thin asparagus if you can find it because the stalks are more tender and look nicer for decoration.

Eggs: You will need eight large eggs to make this quiche.

Boursin garlic and herb cheese: Boursin is a soft, creamy, crumbly cheese. Boursin garlic and herb cheese also adds garlic and herb flavor to the cheese which helps ensure that you have garlicky, herby and cheesy flavor in every bite. You can substitute with herbed goat cheese if you can’t find Boursin.

Heavy cream: Heavy cream helps thicken the quiche and create a creamy, velvety, rich texture.

How to Make Asparagus Quiche

1. The asparagus is cut into 2-inch pieces and then blanched to bring out and preserve their vibrant green color. If you want to decorate the quiche with more asparagus, cut tips that are 3-4 inches long.
2. The eggs and cheese are mixed together. The heavy cream is then mixed in until no egg streaks remain. The asparagus pieces are then folded in, reserving some asparagus tips for decoration.
3. The quiche batter is poured into a greased pie pan or quiche pan. It is baked for about 20 minutes until the surface is just starting to set. The remaining asparagus tips are then scattered over the quiche and the quiche is placed back in the oven for another 35-40 minutes or until done. You can find the full detailed instructions at the end of the post in the recipe card.

Why You’ll Love This Recipe

• It’s a quick and easy recipe that only requires 4 ingredients.
• It’s crustless so you don’t have to deal with making a pie crust. This also makes it naturally gluten-free and low carb in case you have any guests with those dietary restrictions.
• It can be made the night before and simply reheated before serving.
• Blanching the asparagus helps it maintain its beautiful spring green color even after baking.

More Asparagus Recipes

• Asparagus Noodles
• Baked Parmesan Asparagus Fries
• Bacon Wrapped Asparagus
• Lemon Garlic Roasted Asparagus

4 Ingredient Asparagus Quiche

Servings: 10 slices

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Course: Breakfast

Cuisine: American

This 4-ingredient asparagus quiche is the perfect addition to your brunch table this spring. Creamy, soft herb cheese is whisked into an egg custard to create a savory and decadent base for this dish. It’s super easy and a crowd-pleaser.

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Ingredients

• 1/2 lb (227 g) thin asparagus
• 8 large eggs
• 1 (5.2 oz) package Boursin herb & garlic cheese
• 1 1/2 cups (12 fl oz/355 ml) heavy cream

Instructions

• Preheat the oven to 350°F (177°C). Grease a 9-inch pie pan or tart pan with non-stick cooking spray.
• Please note that these instructions are slightly more complex in order to make the quiche in the photo with decorations. If you don't care to decorate the top of your quiche, there is a quicker way to make this quiche which is provided in the recipe notes section. Wash asparagus and pat dry. Trim off ends. Take 11 spears and cut tip pieces that are between 3-4 inches long. Mine weighed 53 grams total. Save these tips for decoration on top. Cut the rest of the asparagus into 2-inch pieces, cutting just enough to fill 1 cup worth. Your 1 cup of 2-inch pieces should weigh about 102 grams. Depending on the thickness and size of your asparagus, you may need more than 11 spears to fill 1 cup worth. 11 is just the number that is needed for the longer tips for decoration, but the filling can be a mix of tips and the rest of the asparagus.
• Fill a large bowl with a little water and a lot of ice to create an ice bath. Set aside. Bring a pot of water to a boil. Add asparagus and cook for 15 to 30 seconds until bright green and tender. Transfer to the ice bath to cool for 1–2 minutes, then drain and let dry on a paper towel. Make sure to thoroughly pat dry each asparagus piece. Asparagus naturally releases water as it cooks so you do not want any excess water breaking up your egg custard.
• Remove 1.5 tablespoons (9 grams) of the cheese and set aside for topping later. In a large bowl, mix together the eggs and remaining cheese until evenly combined. You can use a hand mixer on low speed or an immersion blender. Add in the heavy cream and mix until no egg white streaks remain.
• Fold in the 1 cup of 2-inch asparagus pieces into the custard mixture.
• Transfer the mixture to the prepared pie pan. Then bake for about 15-20 minutes or until the the center is just starting to set and you can place the asparagus tips on top without them sinking under (mine needed 20 minutes). Place your reserved asparagus tips on top.
• Place the quiche back into the oven and bake for another 35-40 minutes or until the center is set. Crumble up the remaining cheese into small pieces and spread it across evenly across the top (see photos for reference) . This extra crumble of cheese adds decoration and helps ensure a punch of salty herby flavor on each slice. Let quiche cool for about 30 minutes before serving. If you plan on serving it the next day, let it cool completely then cover the surface with plastic wrap. Store it in the fridge. Remove from fridge 30 minutes before serving so that it can come to room temperature and then place into the oven to reheat.

Notes

• If you don't want to decorate your quiche, only use 1 cup worth of 2-inch asparagus pieces. Skip the step on cutting the 3-4 inch tips. You can also skip the step of removing the quiche after 20 minutes and instead just let it bake for 55-60 minutes total.
• It’s important to really dry off the asparagus after blanching to get it dry so that your custard doesn't break or become too watery.
• I think this recipe works best with thin asparagus since they are more tender but regular asparagus also works. You will need approximately 1/2 lb but you won't necessarily use all of it. If you make it with the decoration on top you will use a little under 6 oz of asparagus in the recipe. If you make it without the decoration then you will use about 3.5 oz of asparagus.
• Make sure your 9 inch pie or tart pan is 2 inches high so that your mixture does not spill over during baking.
• It's important to mix the eggs until there are no egg white streaks, otherwise it will prevent the quiche from baking evenly. I used an immersion blender to make sure the egg mixture was completely uniform with no streaks. I recently purchased the Mueller Living Immersion Blender* and have found it to be so helpful and much more reasonably priced than I expected. You can try using a hand mixer on low speed if you don't have an immersion blender.
• *This product link is an affiliate link. This means I earn a commission from qualifying purchases.

Nutrition

Calories: 241kcal, Carbohydrates: 4g, Protein: 9g, Fat: 22g, Saturated Fat: 14g, Sodium: 161mg, Fiber: 0.3g, Sugar: 3g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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