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
- 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
- Crustless Broccoli and Cheese Mini Quiches from A Day in the Life on the Farm
- Naan Breakfast Pizza from Cheese Curd In Paradise
- Bacon, Tomato, and Corn Galette from Karen's Kitchen Stories
- Chicken Pesto Pasta from Jolene's Recipe Journal
- Loco Moco from Palatable Pastime
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
- 1 homemade pie crust or a storebought pie crust
- 4 Garlic Cloves, minced
- 1 lb Asparagus, chopped
- 1 cup Chopped candy spring onions or green onions
- 1/2 cup Chopped Chives
- 3 tbsp Chopped Dill
- 2 tbsp Chopped thyme
- Zest of 1 Lemon
- 2 cups Whole Milk
- 2 cups Heavy Cream
- 6 Large Eggs
- 3/4 cup Grated smoked gouda (or cheese of your choice)
- 1/2 cup Ricotta
- Make crust and place in pie pan, quiche pan, or cast iron skillet. Place in the fridge for an hour to let it get cold.
- In a skillet, add the onions, garlic, and asparagus with one tablespoon of olive oil. Saute on medium heat until the veggies are tender, about 5 minutes.
- Place the cooked veggies into the crust. Top with the shredded cheese.
- In a large bowl, whisk the eggs together until they are well blended. Add in the whole milk, heavy cream, herbs, salt, and black pepper. Whisk everything together until incorporated and foamy.
- Pour the mixture into the crust, over the asparagus and cheese.
- Bake at 350 degrees for 50-60 minutes or until the quiche is 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.
- Once the quiche has cooled, cut the quiche into wedges and enjoy!
Amount Per Serving: Calories: 678Total Fat: 42gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 229mgSodium: 394mgCarbohydrates: 60gFiber: 3gSugar: 26gProtein: 17g