Asparagus quiche Calories

To make asparagus quiche, partially bake the pastry shell, add prepared asparagus, then pour in a whisked egg, cream and cheese filling. Bake until the centre is just set and the top is lightly browned.

Usually, yes: briefly blanching or sautéing asparagus helps it cook through and prevents excess moisture from watering down the custard. Thin, tender spears can go in raw, but trim the woody ends and cut them into bite-sized pieces.

To keep asparagus quiche from getting watery, cook the asparagus briefly first and drain or pat it dry before adding it. Avoid overloading the filling with vegetables, and bake the pastry shell before pouring in the custard.

Blind-bake the pastry crust before filling it to help keep asparagus quiche crisp underneath. Let the cooked asparagus cool and drain well, then bake the filled quiche until the custard has set rather than removing it while the centre is liquid.

Gruyère is a classic choice for asparagus quiche because it melts smoothly and has a savoury, nutty flavour. Cheddar, goat cheese or feta also work; feta is saltier, so use less added salt in the custard.

Serve asparagus quiche with a crisp green salad, dressed tomatoes or a light vegetable soup. These fresh sides balance the creamy filling, making the quiche suitable for brunch, lunch or a simple supper.

Yes, asparagus quiche can be baked a day ahead and refrigerated once cool. Reheat it in the oven before serving for a firmer crust; you can also prepare the pastry and asparagus ahead and add the custard just before baking.

Asparagus quiche keeps for about three days in the refrigerator when cooled promptly and stored covered. Refrigerate leftovers rather than leaving them at room temperature, and reheat only the portion you plan to eat.

Yes, freeze asparagus quiche after baking and cooling it completely. Wrap individual slices tightly or seal the whole quiche in an airtight container; thaw it in the refrigerator and warm it in the oven for a better crust.