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Asparagus and Spinach Quiche

This asparagus and spinach quiche combines tender vegetables with a flaky, buttery crust and a creamy, custard filling seasoned with nutmeg. The dish is baked until golden and slightly puffed, offering a satisfying, lush texture and vibrant green accents in each slice. Perfect for a relaxed brunch or a comforting weekend breakfast, it’s a versatile, veggie-packed treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Western
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pre-made or homemade pie crust preferably chilled
  • 1 bunch asparagus trimmed and chopped into 2-inch pieces
  • 3 cups fresh spinach washed and wilted
  • 4 large eggs beaten
  • 1/2 cup heavy cream
  • 1 cup grated cheese cheddar or Gruyère
  • 1/4 teaspoon nutmeg freshly grated if possible
  • to taste salt and pepper

Equipment

  • 9-inch pie dish
  • Rolling pin
  • Parchment paper
  • Pie weights or dried beans
  • Mixing Bowl
  • Sharp knife
  • Oven

Method
 

  1. Preheat your oven to 190°C (375°F). Roll out the chilled pie crust on a lightly floured surface until about 0.5 cm thick, then fit it into your 9-inch pie dish. Trim any excess dough and dock the bottom with a fork to prevent bubbling. Blind bake the crust with parchment paper and pie weights for 15 minutes, then remove the weights and bake for another 5 minutes until just lightly golden.
  2. While the crust pre-bakes, prepare the vegetables. Chop the asparagus into 2-inch pieces, then sauté in a hot pan with a drizzle of olive oil until tender and slightly caramelized, about 5 minutes. Wilt the spinach in the same pan until just wilted, then squeeze out excess water and set aside.
  3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy. Stir in the wilted spinach, cooked asparagus, and grated cheese, folding gently to combine everything evenly.
  4. Pour the vegetable and cheese mixture into the pre-baked crust, spreading it out evenly with a spoon or spatula. Place the pie on a baking sheet to catch any overflow and transfer to the oven.
  5. Bake the quiche for 35 to 40 minutes, until the top is golden brown and slightly puffed. The custard should be set in the middle, with a gentle jiggle. Check for doneness by inserting a toothpick; it should come out clean.
  6. Remove the quiche from the oven and let it rest on a wire rack for about 10–15 minutes. This helps the filling set completely and makes slicing easier. Slice into wedges and serve warm or at room temperature, perhaps with a fresh salad or sour cream on the side.

Notes

For an extra touch, sprinkle a bit more cheese on top halfway through baking for a gooey crust. Squeezing out excess water from the spinach ensures a crisp crust and a creamy filling. Resting the quiche before slicing keeps it neat and prevents filling from spilling.