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Perfect Asparagus and Gruyere Quiche Recipe Easy Homemade Herb Crust

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A savory quiche featuring a flaky herb-infused crust, tender asparagus, and nutty Gruyere cheese, perfect for brunch or casual dinners. This recipe balances creamy custard with fresh veggies and aromatic herbs for a delicious, comforting dish.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, finely chopped
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 bunch fresh asparagus (about 1 pound / 450g), trimmed and cut into 1-inch pieces
  • 1 cup (100g) Gruyere cheese, shredded
  • 4 large eggs, room temperature
  • 1 cup (240ml) half-and-half or whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 small shallot, finely minced
  • 1 tablespoon olive oil or unsalted butter for sautéing

Instructions

  1. Make the Herb Crust: In a medium bowl, whisk together the flour, salt, thyme, and parsley. Add the cold cubed butter. Use a pastry cutter, your fingers, or a food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Add Ice Water: Sprinkle 3 tablespoons of ice water over the mixture. Gently mix with a fork until dough just holds together. Add the extra tablespoon if needed—but don’t overwork it. Form into a disk, wrap in plastic, and chill for at least 30 minutes (or up to 24 hours).
  3. Prepare the Filling: While the dough chills, heat olive oil or butter in a skillet over medium heat. Add minced shallot and sauté for 2-3 minutes until soft and fragrant. Add asparagus pieces and cook for another 3-4 minutes until bright green and slightly tender. Remove from heat and set aside.
  4. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle, about 1/8-inch thick. Carefully transfer it to your 9-inch quiche pan, pressing it into the bottom and sides. Trim excess dough and prick the bottom with a fork to prevent bubbling.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 5 minutes until the crust is just starting to turn golden.
  6. Mix Custard: In a bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg until smooth.
  7. Assemble Quiche: Spread the sautéed asparagus and shallot evenly over the crust. Sprinkle the shredded Gruyere on top. Pour the egg mixture gently over the filling.
  8. Bake: Bake quiche at 375°F (190°C) for 35-40 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.
  9. Cool and Serve: Let quiche cool for 10-15 minutes before slicing. This helps the custard finish setting and makes cutting cleaner.

Notes

Use cold butter and do not overwork the dough to keep the crust flaky. Blind bake the crust to avoid sogginess. Sauté asparagus briefly to keep it tender-crisp. Tent crust with foil if edges brown too quickly. For richer custard, substitute half the half-and-half with heavy cream. Let quiche cool before slicing for cleaner cuts.

Nutrition

Keywords: asparagus quiche, gruyere quiche, herb crust quiche, spring quiche, savory pie, brunch recipe, easy quiche, homemade quiche

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