Go Back

Asparagus and Spinach Quiche

This asparagus and spinach quiche combines tender greens with a creamy custard baked in a flaky crust, resulting in a rustic yet elegant dish. The key techniques include blind baking the crust, sautéing the greens, and baking until golden and set, creating a harmonious balance of textures and fresh flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package store-bought pie crust chilled
  • 1 bunch asparagus ends trimmed
  • 2 cups fresh spinach washed and drained
  • 4 large eggs fresh
  • 200 ml heavy cream
  • 1 cup grated Gruyère or aged cheddar cheese
  • 1 tablespoon olive oil or butter for sautéing
  • to taste salt and pepper
  • a pinch nutmeg ground nutmeg optional

Equipment

  • 9-inch Pie Dish
  • Rolling pin
  • Parchment paper
  • Pie weights or dried beans
  • Saucepan
  • Skillet
  • Whisk
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Roll out the chilled pie crust on a lightly floured surface to about 3mm thickness and fit it into a 9-inch pie dish. Trim excess dough and dock the bottom with a fork. Chill the crust in the fridge for 15 minutes.
  2. Line the chilled crust with parchment paper, then fill with pie weights or dried beans. Bake for 15 minutes until the edges just start to turn golden, then remove the weights and parchment and bake another 5 minutes to lightly crisp the bottom. Let it cool slightly.
  3. Meanwhile, trim the asparagus and cut into 2-inch pieces. Bring a saucepan of water to a boil, add the asparagus, and blanch for 2 minutes until bright green and tender. Transfer to a bowl of ice water to shock and preserve the color, then drain well.
  4. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Add the asparagus and cook for about 3-4 minutes until it’s tender but still crisp. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside.
  5. In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and a pinch of nutmeg. Stir in the grated cheese until evenly combined.
  6. Spread the sautéed greens evenly over the cooled pie crust. Pour the custard mixture over the greens, ensuring an even distribution of the filling.
  7. Bake in the oven for 35-40 minutes, until the top is golden brown and the filling is just set with a slight jiggle in the center.
  8. Remove the quiche from the oven and let it rest for at least 10 minutes. This helps the filling to set and makes slicing easier. Serve warm or at room temperature, enjoying the bright flavors and flaky crust.

Notes

For an extra crispy crust, broil the quiche for the last 2 minutes, keeping a close eye to prevent burning. Resting the quiche ensures cleaner slices and a better texture.