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This spring onion and asparagus quiche is the perfect dish to have for brunch week! Fresh veggies straight from the garden and farm-fresh eggs make this quiche the ultimate breakfast, lunch, or dinner.

Quiche is a versatile dish that everyone seems to love. It can be customized to fit whatever veggies and fresh herbs you love the most. It's the perfect brunch with friends, or eat it as I do — as dinner sometimes!

Since I do not have a tart pan and my pie pan was preoccupied with a dessert, I tried my hand at using my cast iron skillet and it turned out great.

The skillet did an excellent job browning the crust the right amount and everything cooked evenly making this the easiest dish you can make.

So let's get to it, shall we?

How to Make a Spring Onion and Asparagus Quiche

We first have to chop the candy spring onions and asparagus and place them in a pan with a tablespoon of olive oil. If you don't have the candy spring onions, you can use green onions instead.

Saute for about 5 minutes or until the veggies are tender. Set aside.

Now, you can either make a homemade pie crust, which I did, or use premade from the grocery. Place it in the cast iron skillet or quiche pan.

Throw the onions and asparagus into the quiche. Sprinkle the cheese over the veggies. In a measuring bowl, add your eggs, milk, heavy cream, and herbs. Mix well and pour over the veggies.

Place the quiche into the preheated 350˚F oven to cook for about 50-60 minutes or until set. The quiche should be golden brown on top and slightly jiggly at the center.

It should reach an internal temperature of 165˚F. When the quiche has finished cooking, remove it from the oven and allow it to cool to room temperature. Do not cut the quiche soon after removing it from the oven because it is still very soft in the center and has not been set.

Once the quiche is set, it should cut easily and come right out of the pan without any problems. The herbs used in this are simply amazing.

The fresh asparagus and green onions really brighten this quiche up. The ricotta cheese and smoked gouda give it that creamy taste.

You cannot go wrong with making this spring onion and asparagus quiche for brunch, breakfast, or dinner.

Monday #BrunchWeek Recipes

Beverages

• Cold Brew Coffee Boba from That Recipe

Appetizers and Salads

• Masala Labneh Pastry Swirls from Magical Ingredients
• Smoked Trout Polenta Canapés from Cindy's Recipes and Writings
• Smoked Turkey Cheddar Kabobs with Honey-Mustard Dipping Sauce from A Little Fish in the Kitchen

Breads, Grains, and Cereals

• GF Biscuits and Gravy from Frugal & Fit
• Korvapuustit (Finnish Cinnamon Rolls) from Tara's Multicultural Table
• Quick and Easy Buttermilk Biscuits from A Kitchen Hoor's Adventures
• Strawberry Muffins from Kathryn's Kitchen Blog

Egg Dishes

• Crustless Broccoli and Cheese Mini Quiches from A Day in the Life on the Farm
• Naan Breakfast Pizza from Cheese Curd In Paradise

Main Dishes

• Bacon, Tomato, and Corn Galette from Karen's Kitchen Stories
• Chicken Pesto Pasta from Jolene's Recipe Journal
• Loco Moco from Palatable Pastime

Desserts

• Plum Clafouti from Art of Natural Living
• Spiced Carrot Coffee Cake from Hezzi-D's Books and Cooks

Check Out These Other Brunch Recipes from the Blog

• Dutch Baby Pancake for Mother’s Day Brunch
• Egg in the Hole with Bursted Tomatoes (Perfect Mother’s Day Brunch Idea)
• Air Fryer Baked Avocado Eggs