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Lemon Asparagus Quiche

Lemon Asparagus Quiche
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This refreshing Lemon Asparagus Quiche blends tender asparagus with a bright lemon flavor, baked to perfection in a flaky crust, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 pie crust (9-inch, refrigerated or homemade)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyère cheese
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Carefully place the pie crust into a 9-inch tart or pie pan, pressing it into the edges and trimming any excess.
  2. In a skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté for 3-4 minutes until tender-crisp. Remove from heat and let cool slightly.
  3. In a mixing bowl, whisk together eggs, heavy cream, lemon zest, lemon juice, salt, and black pepper until smooth.
  4. Sprinkle half of the Parmesan and Gruyère cheese over the bottom of the pie crust.
  5. Evenly distribute the sautéed asparagus over the cheese layer.
  6. Pour the egg and cream mixture over the asparagus, then sprinkle the remaining cheese on top.
  7. Bake in the preheated oven for 35-40 minutes or until the filling is set and the top is golden brown.
  8. Allow the quiche to rest for 10 minutes before slicing and serving.

Notes

For a dairy-free option, substitute heavy cream with coconut milk and use dairy-free cheese alternatives. Serve with a fresh green salad for a complete meal.

Find it online: https://seasonedrecipe.com/lemon-asparagus-quiche/