This Tomato and Asparagus Quiche is a quick, easy, and delicious dish that works for breakfast, brunch, lunch, or dinner. A flaky pastry crust holds tender asparagus and a rich egg custard, finished with shredded gruyere, ripe tomato slices, and fresh basil.
As winter gives way to spring, this quiche celebrates the season with bright flavors and fresh produce. It highlights spring’s best ingredients while remaining simple to prepare.
Quiche is one of the most versatile dishes—elegant enough for guests yet easy enough for a weekday meal. It stores well, reheats beautifully, and makes a convenient make-ahead option for busy days.
Where did quiche originate?
Quiche is a savory French tart made with a pastry base and a custard filling. Traditional quiche Lorraine originated in the Lorraine region of France and was originally made with bacon; cheese was added later as the recipe evolved. Over time quiche has grown into a flexible canvas for meats, cheeses, vegetables, and seafood.
Why You’ll Love This Asparagus and Tomato Quiche
- Elegant yet simple: It looks special but is straightforward to make.
- Versatile: Perfect for any meal—breakfast, brunch, lunch, or dinner.
- Adaptable: Swap cheeses or vegetables to suit your pantry and taste.
- Make-ahead friendly: Quiche stores well and is great for prepping ahead.
Ingredients For This Roasted Tomato Quiche
- Pastry: One pie crust from your favorite recipe or a store-bought crust.
- Asparagus: 1 bunch, trimmed.
- Roma tomato: 1, thinly sliced.
- Eggs: 4 large eggs.
- Milk: 1/2 cup (any milk will work).
- Heavy cream: 1/2 cup for a richer custard.
- Gruyere cheese: 1 cup, shredded (or substitute cheddar or Swiss).
- Salt & pepper: To taste.
- Basil: Freshly chopped, for garnish.
How To Make Asparagus Quiche
- Step 1: Preheat the oven to 350°F. Lightly grease a 9″ pie dish with butter.
- Step 2: Whisk together the eggs, milk, heavy cream, salt, and pepper until smooth; set aside.
- Step 3: Roll the pastry to fit the pie dish and fit it into the prepared dish, trimming or folding the edges as desired.
- Step 4: Arrange a layer of asparagus across the bottom of the crust so it covers the base. Sprinkle with shredded gruyere.
- Step 5: Pour the egg mixture over the asparagus and cheese. Top with sliced tomatoes and additional asparagus pieces if desired.
- Step 6: Bake at 350°F for 45–50 minutes. The quiche is done when a knife inserted about 2″ from the edge comes out clean; the center may still have a slight wobble but should not be raw.
- Step 7: Cool the quiche for about 15 minutes, garnish with fresh basil, slice, and serve.
Tips and Variations
- Change the vegetables: Use zucchini, spinach, leeks, or mushrooms if asparagus or tomatoes aren’t available.
- Swap the cheese: Try cheddar, Swiss, or a blend if you prefer a different flavor.
- Low carb option: Make the quiche crustless or use an almond flour crust.
- Add protein: Stir in diced ham, crumbled bacon, or smoked salmon for extra flavor and substance.
Make Ahead and Storage
Make ahead: Quiche is ideal for preparing in advance and reheating when needed.
Storage: Wrap leftovers in plastic wrap or foil, or store in an airtight container. Refrigerate for 3–4 days. To freeze, wrap well and store up to 3 months; thaw overnight in the refrigerator and reheat in the oven to restore a crisp crust.
FAQs
Yes. A store-bought fresh or frozen pie crust works well and saves time.
No. This recipe bakes the crust with the filling and produces a crisp crust without blind baking.
No. Trimmed raw asparagus cooks in the oven as the quiche bakes.
Yes. Leftover cooked asparagus can be used and is a great way to reduce waste.
Tools and equipment you need to make quiche
A pie dish: Use a 9″ pie dish for this recipe. Basic tools like bowls, a whisk, and serving plates are all you need.
Looking for more recipes?
- Savory Dutch Baby Pancake
- Farmer’s Casserole
- Easy Shakshuka
- Smoked Salmon Breakfast Casserole
Tomato and Asparagus Quiche
Ingredients
- 1 pastry recipe
- 1 bunch asparagus spears, trimmed
- 1 roma tomato, thinly sliced
- 4 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup gruyere cheese, shredded
- Salt & pepper
- Fresh basil
Instructions
- Lightly grease a 9″ pie dish with butter. Set aside.
- In a medium bowl whisk the eggs, then add milk, heavy cream, salt, and pepper. Whisk well and set aside.
- Roll pastry dough to fit the pie dish and line the dish, tucking or folding the edges as you like.
- Place a layer of asparagus on the bottom of the crust so the pan is covered.
- Add shredded gruyere, then gently pour in the egg mixture.
- Top with tomato slices and more asparagus if desired.
- Bake at 350°F for 45–50 minutes. A knife inserted about 2″ from the edge should come out clean; the center may still wobble slightly.
- Remove from oven and cool 15 minutes before serving. Garnish with fresh basil.
Notes
Nutrition
Nutrition information is an approximation.
