Spinach Asparagus Gruyère Quiche (Printable Version)
Savor crisp asparagus, vibrant spinach, and Gruyère in a flaky crust. Light, vegetarian and bursting with fresh flavors.
# Ingredients:
→ Dough
01 -
1 9-inch prepared pie crust or homemade shortcrust pastry
→ Vegetables
02 -
1 bunch asparagus, woody ends removed and cut into 0.5 cm slices
03 -
140 grams baby spinach
→ Dairy
04 -
240 millilitres whole milk
05 -
115 grams shredded Gruyère cheese
→ Eggs
06 -
4 large eggs
→ Seasonings
07 -
1 tablespoon olive oil
08 -
2 cloves garlic, minced
09 -
1 teaspoon sea salt
10 -
0.5 teaspoon ground black pepper
# Steps:
01 -
Preheat the oven to 176°C.
02 -
Trim woody ends from the asparagus and slice into 0.5 cm pieces.
03 -
Roll the dough and fit into a 23 cm pie plate, or prepare the ready-made crust as per package instructions.
04 -
Heat olive oil over medium-high heat in a large skillet. Sauté minced garlic and asparagus for 3 minutes, stirring occasionally. Add spinach and cook until just wilted.
05 -
Distribute the spinach and asparagus mixture evenly across the pastry base.
06 -
In a mixing bowl, whisk eggs until yolks are broken. Add whole milk, half the Gruyère cheese, and sea salt. Combine thoroughly.
07 -
Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top.
08 -
Bake for 45–50 minutes, until the centre is set.
09 -
Allow to cool for 5 minutes before slicing and serving.
# Notes:
01 -
For best texture, do not overbake—remove from the oven as soon as the centre is set.