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Creamy Asparagus and Gruyere Quiche with Easy Homemade Flaky Crust

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A savory quiche featuring roasted asparagus and nutty Gruyere cheese baked in a buttery, flaky crust. Perfect for brunch, potlucks, or a cozy dinner.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 7 tbsp (100g) unsalted butter, chilled and cubed
  • 3–4 tbsp ice-cold water
  • 1/2 tsp salt
  • 1 bunch (12-15 spears) fresh asparagus, trimmed and blanched
  • 1 cup (100g) Gruyere cheese, shredded
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 oz (60g) cream cheese, softened
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tsp fresh thyme, chopped (optional)

Instructions

  1. Make the crust: Combine flour and salt in a large bowl. Add chilled, cubed butter and blend with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter chunks.
  2. Add ice water: Sprinkle 3 tbsp ice-cold water over the flour mixture. Gently mix with a fork until dough starts to come together. Add more water if needed. Form into a disk, wrap in plastic, and chill for 30 minutes.
  3. Prepare asparagus: Bring a pot of salted water to boil. Trim asparagus ends and blanch for 2 minutes until bright green and tender. Transfer to ice water to stop cooking. Drain, pat dry, and cut into 1-inch pieces.
  4. Roll out dough: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into edges. Trim excess dough and prick bottom with a fork.
  5. Blind bake crust: Line dough with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden.
  6. Make filling: In a medium bowl, whisk eggs, heavy cream, and softened cream cheese until smooth. Stir in garlic, thyme, salt, and pepper. Fold in shredded Gruyere and blanched asparagus.
  7. Assemble and bake: Pour filling into pre-baked crust, spreading evenly. Bake at 350°F (175°C) for 30-35 minutes until set but slightly jiggly in center and golden on top.
  8. Cool and serve: Let quiche cool on a wire rack for at least 15 minutes before slicing to allow filling to settle.

Notes

Use chilled butter and keep dough cold for a flaky crust. Blanch asparagus briefly and shock in ice water to maintain color and texture. Soften cream cheese before mixing for a smooth filling. Blind bake crust to prevent sogginess. Cover crust edges with foil if browning too fast. Let quiche cool before slicing for neat pieces.

Nutrition

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

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