Easy Vegetarian White Asparagus Quiche: The Ultimate Spring & Easter Brunch Recipe
As spring awakens, so does the craving for fresh, seasonal ingredients. Among the most anticipated delights of this vibrant season is the tender, delicate white asparagus. This exquisite vegetable forms the heart of our incredibly flavorful and satisfying White Asparagus Quiche. While traditionally enjoyed with ham or smoked salmon, this particular recipe champions a delicious vegetarian version, featuring a rich, creamy egg custard beautifully infused with a blend of complementary cheeses. It’s a truly delectable savory pie that’s perfect for any spring gathering, especially for an unforgettable Easter brunch or a delightful weekend lunch.
Discover the Delight of a Vegetarian White Asparagus Quiche
There’s something uniquely comforting and elegant about a well-made quiche, making it a perennial favorite for brunches and light meals. Throughout the year, I enjoy experimenting with different quiche variations. From a hearty leek quiche with tangy goat cheese to a surprisingly delightful Gorgonzola apple quiche, and even a robust breakfast quiche with fried egg and bacon, each offers its own charm. However, when spring arrives, my focus invariably shifts to the star of this recipe: the magnificent white asparagus.
The allure of white asparagus lies not only in its exquisite flavor but also in its fleeting availability, gracing our tables only during the spring months. This limited season makes every dish featuring this “white gold” feel special. Today, we’re celebrating this seasonality with a truly delicious white asparagus quiche. While many traditional recipes pair asparagus with smoked ham or salmon, this particular vegetarian rendition stands out. It offers a fresh and equally satisfying alternative, ensuring everyone can enjoy its delicate flavors.
The magic of this quiche comes from the harmonious blend of textures and tastes. Imagine a creamy, savory egg and cheese mixture, perfectly complementing the tender, earthy notes of the asparagus, all encased within a delightfully crispy puff pastry crust. This savory pie is not just incredibly tasty, but also surprisingly quick and easy to prepare, making it an ideal choice for busy hosts. Once baked to a golden brown perfection in the oven, you can serve this versatile quiche warm or enjoy it cold – it’s equally delicious either way.
The secret to its exceptional flavor lies in the careful selection of cheeses that not only bind the filling but also enhance the natural taste of the asparagus. This thoughtfully crafted combination results in a quiche that is truly, exceptionally tasty – a culinary masterpiece that will undoubtedly impress at your next Easter brunch or any springtime celebration.
Essential Ingredients for Your Savory White Asparagus Quiche
Crafting this delightful White Asparagus Quiche requires a handful of fresh and flavorful ingredients. You’ll find the precise measurements detailed in the recipe card at the very bottom of this blog post. Here’s a closer look at what makes this savory pie so special:
- White Asparagus: Revered as the “white gold from the black soil,” white asparagus is a prized Dutch and German specialty, beloved for its mild, delicate flavor. It’s typically categorized into different classes: “extra,” “class I,” and “class II.” While “extra class” offers the highest quality (and price), those that fall outside these classifications – perhaps a bit too short, thin, thick, or even broken – are actually ideal and more budget-friendly for dishes like quiches and soups, as their shape won’t impact the final texture or taste once processed.
- Sugar: A small amount of sugar is added not for sweetness, but to subtly enhance and balance the inherent flavors of the asparagus, bringing out its natural sweetness and reducing any potential bitterness.
- Eggs: The cornerstone of any quiche, eggs are crucial for creating that wonderfully rich, creamy custard filling. As the quiche bakes, the eggs set, firming up the mixture and ensuring your delicious filling stays perfectly contained within the crust.
- Cream: To achieve the signature velvety smooth and luxurious texture of the quiche filling, heavy cream (or whipping cream) is indispensable. It adds richness and depth that perfectly complements the other ingredients.
- Cheese: The choice of cheese is key to a truly flavorful quiche. A combination of cheeses works best for a complex profile. Parmesan offers a sharp, salty, umami kick, while Gouda provides a milder, nutty, and wonderfully melty quality. For an extra layer of sophistication, consider substituting or adding Gruyère cheese, known for its distinct nutty and earthy notes that pair exceptionally well with asparagus.
- Puff Pastry: For a convenient and consistently crispy base, store-bought puff pastry is a fantastic choice. It creates a light, flaky crust that beautifully contrasts with the creamy filling. While homemade pastry is an option, quality frozen puff pastry saves significant time without compromising on deliciousness.
Step-by-Step Guide: How to Make This Crunchy Asparagus Quiche
Creating this flavorful quiche is simpler than you might think! Below, you’ll find a clear, step-by-step guide to walk you through the process, ensuring a perfect result every time. For precise ingredient amounts and an easily printable version of the full recipe, please refer to the detailed recipe card at the end of this post.
Let’s dive into the process, from preparing your crisp crust to assembling the creamy asparagus filling, and finally baking your quiche to golden perfection. For optimal results, read through all the steps before you begin.
Preparing the Perfect Puff Pastry Crust: The foundation of any great quiche is a flaky, sturdy crust. We start by blind baking the puff pastry to ensure it stays crisp and doesn’t become soggy from the filling. Begin by preheating your oven to the specified temperature (350 °F / 180 °C). Carefully line your quiche or pie dish with the thawed puff pastry, gently pressing it into the contours of the dish and trimming any excess. To prevent the pastry from puffing up excessively, lightly prick the bottom with a fork. Then, line the pastry with parchment paper and fill it with pie weights, baking beans, or even dried beans. This weight will hold the crust down as it bakes. Blind bake for about 30 minutes, then remove the weights and parchment paper and bake for another 5 minutes to fully crisp up the bottom.
Crafting the Creamy Asparagus Filling: While your crust is blind baking, prepare the star ingredient – the white asparagus. Start by peeling the asparagus spears from just below the head down to the woody end, and then trim off the tough, woody bottoms (about 1 inch / 2 cm). Bring a pot of water to a boil, adding a pinch of salt and the sugar to enhance the asparagus flavor. Cook the asparagus spears for approximately 15 minutes, or until they are tender-crisp. Drain them well.
Once cooled slightly, separate the asparagus tips (about 1 inch / 2 cm from the top) and set them aside for later. These will be used for decoration and an added textual element. Place the remaining asparagus stems into a food processor with two of the eggs. Process until you achieve a very fine, smooth puree. This step ensures the asparagus flavor is evenly distributed throughout the quiche and contributes to its creamy texture.
In a large mixing bowl, combine the remaining eggs, the heavy cream, and your chosen cheeses (Parmesan and Gouda, or Gruyère). Whisk this mixture thoroughly until well combined. Then, gently fold in the asparagus puree from the food processor. This creates your rich and flavorful quiche filling.
Assembly and Baking: Once your puff pastry crust is perfectly blind-baked and lightly golden, pour the creamy asparagus filling into the prepared shell. Artfully arrange the reserved asparagus tips over the top of the filling; they will look beautiful peeking through the set custard. Carefully place the quiche back into the preheated oven and bake for approximately 40 minutes, or until the filling is set and the top is golden brown. A good way to check for doneness is to gently shake the quiche; if the center is mostly firm with just a slight jiggle, it’s ready.
Allow the quiche to cool slightly before slicing and serving. This allows the custard to fully set and makes for cleaner cuts. This versatile quiche is delicious whether served warm straight from the oven or enjoyed cold as part of a buffet or picnic.
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven (note: if using a convection oven with a fan, decrease the temperature by 30 °F / 20 °C)
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Food processor with a sharp blade
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Parchment paper
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Baking beans or pie weights (dried beans or lentils also work)
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9-inch (23cm) quiche or pie dish
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Large mixing bowl
Ingredients
- 5 sheets puff pastry , thawed (fits a 9-inch / 23cm quiche dish)
- 1 pound asparagus , white (or green if white is unavailable)
- ⅛ teaspoon salt
- ½ teaspoon sugar
- 4 eggs , large
- 1 cup heavy cream
- 2 oz. Parmesan cheese
- 2 oz. Gouda cheese , shredded (or Gruyère)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Puff Pastry Bottom (Blind Baking)
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Preheat your oven to 350 °F (180 °C).
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Carefully line a 9-inch (23cm) quiche or pie dish with the thawed puff pastry, gently pressing it to fit the shape. Trim any excess pastry that hangs over the edges.5 sheets puff pastry
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Using a fork, prick several holes across the bottom of the puff pastry base. This helps release steam and prevents it from puffing up too much during baking.
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Cut a round piece of parchment paper to fit inside the pastry-lined dish and place it directly on top of the pastry.
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Fill the parchment paper-lined crust with baking beans or pie weights. This is crucial for blind baking and keeps the crust from shrinking or puffing.
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Place the quiche dish in the preheated oven and blind bake for 30 minutes.
Asparagus Filling & Assembly
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While the crust is baking, prepare the asparagus: peel each spear from just below the head to the bottom. Trim off the tough, woody ends (about 1 inch / 2 cm).1 pound asparagus
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In a large pan, bring water to a boil. Add the salt and sugar to the boiling water.⅛ teaspoon salt, ½ teaspoon sugar
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Add the peeled asparagus to the boiling water and cook for approximately 15 minutes, or until tender-crisp. Drain thoroughly.
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After draining, cut off the top 1 inch (2 cm) from each asparagus spear. Set these tips aside; they will be used to garnish the quiche.
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Once the initial 30 minutes of blind baking is complete, carefully remove the quiche dish from the oven. Discard the baking beans and parchment paper. Return the crust to the oven for another 5 minutes to crisp up further.
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Place the remaining asparagus stems (without the tips) and 2 of the large eggs into a food processor. Process until a very fine puree is formed. In a large bowl, whisk together the remaining 2 eggs, the heavy cream, and both the Parmesan and Gouda cheeses. Stir in the asparagus puree until everything is thoroughly combined.4 eggs, 1 cup heavy cream, 2 oz. Parmesan cheese, 2 oz. Gouda cheese
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Carefully pour the creamy asparagus filling into the pre-baked puff pastry crust.
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Artfully arrange the reserved asparagus tips over the top of the quiche filling. Gently place the quiche back into the preheated oven.
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Bake the quiche for an additional 40 minutes, or until the filling is set and the top is golden brown. Let it cool for a few minutes before slicing. You can enjoy the quiche hot, warm, or even cold.
Notes
Blind baking the puff pastry base is a crucial step to prevent it from becoming soggy once the wet filling is added. This technique ensures a wonderfully crisp bottom crust that holds up beautifully. You achieve this by placing parchment paper inside the pastry shell and then filling it with pie weights, ceramic baking beans, or even dried beans like kidney beans or split peas. These weights keep the pastry flat and prevent it from rising during its initial bake.
2. – All About Asparagus (The “White Gold”)
White asparagus, often referred to as “white gold” from the black ground, is a highly prized seasonal produce in the Netherlands and parts of Germany. It’s distinct from green asparagus due to being grown entirely underground, preventing chlorophyll development and resulting in its pale color and milder, less bitter flavor. Asparagus is typically graded into “class extra” (premium, most expensive), “class I,” and “class II.” Asparagus that falls outside these classes – perhaps too short, too thin, too thick, or slightly broken – is often more affordable and perfectly suited for recipes like soups or quiches, where its exact visual perfection isn’t paramount. When peeling, always start just below the head and peel downwards, removing the fibrous outer layer.
3. – Cheese Choices for Flavor
The combination of cheeses can significantly impact the quiche’s flavor profile. While Parmesan offers a sharp, salty punch and Gouda provides a mild, creamy, and excellent melting quality, don’t hesitate to experiment. Gruyère cheese, with its nutty, earthy, and complex flavor, is another superb choice that pairs exceptionally well with the delicate taste of white asparagus. Feel free to use your favorite melting cheese or a blend that you enjoy.
4. – Storage and Reheating Tips
- Refrigerator: Leftover white asparagus quiche can be stored, covered tightly, in the refrigerator for up to two to three days.
- Freezer: This savory pie freezes wonderfully! Cut it into individual portions or freeze the entire quiche (once cooled completely). Wrap the pieces airtight in plastic wrap, then aluminum foil, or place them in a freezer-safe container. It can be kept in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Warming Up: To reheat, cover the quiche (or individual slices) with aluminum foil to prevent the crust from browning too much. Bake in a preheated oven at 350 °F (180 °C) for 15-20 minutes, or until thoroughly heated through.
5.- Nutritional Value Information
The nutritional values provided in the recipe card are estimated per ⅛ slice of the quiche. Please note that these are approximate values and may vary based on specific ingredients and brands used.
Nutrition
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More Delicious Asparagus Recipes to Enjoy
If you’ve fallen in love with the versatility of asparagus, or simply wish to make the most of its precious season, explore these other delightful recipes that highlight this incredible vegetable:
- Oven Baked Salmon with Asparagus & Cherry Tomatoes
- Easy Pasta with Asparagus & Poached Egg
- Creamy Asparagus Potato Casserole
- Classic Dutch White Asparagus Soup