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Baked to perfection with a golden crust and plenty of tender veggies, this spinach asparagus quiche is a flavorful way to welcome spring produce to your table. It is an easy yet impressive dish I love making for weekend brunch, and has been a go-to for light dinners when I want something satisfying that highlights fresh vegetables.
The first time I baked this for a family brunch it disappeared before I had a chance to try a second slice. Everyone raved about the creamy texture and I loved seeing my kids enjoy their veggies.
Ingredients
- Prepared pie crust: Offers a buttery base with no fuss Choose a crust with simple ingredients for best flavor
- Olive oil: For sautéing veggies Rich taste and helps prevent sticking Use extra virgin for deeper flavor if possible
- Garlic: Minced for bright aromatic flavor Fresh cloves pack the most punch
- Asparagus: Sliced for tender bites Look for stalks that are firm with tight tips
- Baby spinach: Wilts down beautifully Adds color and nutrients Choose vibrant leaves without wilting
- Eggs: The foundation for the custardy filling Farm fresh eggs give a richer taste and color
- Whole milk: Combines with eggs for a creamy custard Choose whole for the creamiest result
- Gruyère cheese: Adds nutty richness and melts smoothly Try to grate your own for best texture
- Sea salt: Brings out all the flavors I prefer fine sea salt for even seasoning
- Ground black pepper: Gives gentle warmth and balance Freshly ground has the best aroma
Step-by-Step Instructions
- Prep the Pie Crust:
- If using homemade dough roll it into a 9 inch pan and crimp the edges. For ready made crust let it defrost fully following package notes
- Prepare the Vegetables:
- Snap or trim off woody asparagus ends and slice the stalks into quarter inch pieces. Make sure spinach leaves are washed and dried
- Sauté the Aromatics and Veggies:
- Warm olive oil in a skillet over medium high heat. Add garlic stir just until fragrant then add asparagus. Cook while stirring for about three minutes until asparagus starts to brighten. Add spinach and cook a minute more until just wilted
- Layer the Filling:
- Evenly spread the sautéed veggies over the bottom of the pie crust. They should cover the whole surface for even flavor in every bite
- Mix the Eggs and Dairy:
- Crack eggs into a large bowl and whisk until thoroughly blended. Add milk half the Gruyère cheese salt and pepper then whisk again until smooth
- Assemble the Quiche:
- Pour the egg mixture over the veggies and gently move the crust so the filling settles evenly. Sprinkle the reserved Gruyère on top for a golden baked finish
- Bake to Set:
- Place the quiche on the center rack of your oven at 350 degrees F. Bake for forty five to fifty minutes until the middle is set and the top has gently browned
- Cool and Serve:
- Let the quiche stand at room temperature for about five minutes before cutting. This helps slices hold their shape when served
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Gruyère cheese is my favorite part of this dish. Its nutty buttery flavor makes every bite so much more satisfying. The memory of cutting the first warm slice for my daughter and seeing her delighted face is why I keep returning to this recipe.
Storage Tips
Leftover quiche keeps beautifully in the fridge for up to three days. Be sure to cool it to room temperature before covering tightly. I like to reheat slices in the oven or toaster oven which keeps the crust crisp
Ingredient Substitutions
If you cannot find Gruyère try Swiss or sharp white cheddar for a similar melt and flavor. For dairy free use your favorite non dairy milk and vegan cheese. Frozen spinach can work too just thaw and squeeze out extra moisture first
Serving Suggestions
Serve warm or at room temperature with a bright green salad alongside. I sometimes add a dollop of Greek yogurt or a spoonful of salsa on top for a little twist that livens up leftovers
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Cultural and Historical Notes
Quiche traces its roots to French cuisine but became a brunch staple in America during the late twentieth century. Classic quiches use cream or crème fraîche but I love the lighter texture that this milk based version gives. Asparagus and spinach bring a springtime freshness to the traditional base
Recipe FAQs
- → Can I use a store-bought pie crust?
Yes, a ready-made crust works well and saves time. Thaw before using for best results.
- → How can I tell when the tart is fully set?
The center should be firm and not jiggle when gently shaken. Allow to cool before slicing.
- → Can I substitute the cheese?
Gruyère offers great flavor, but Swiss, cheddar, or mozzarella can be used if preferred.
- → Are other vegetables suitable?
Yes, mushrooms, leeks, or bell peppers make wonderful additions or substitutions for greens.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to three days. Reheat gently before serving.
- → Is this dish freezer friendly?
Yes, freeze individual slices wrapped tightly. Thaw in the fridge and reheat in the oven for best texture.