Barefoot Contessa Asparagus Quiche Recipe

This Barefoot Contessa Asparagus Quiche Recipe is a rich and savory dish, which uses fresh asparagus and creamy Gruyère cheese in a buttery homemade crust. It’s perfect for breakfast, brunch, or light dinner, ready in under 2 hours.

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Barefoot Contessa Asparagus Quiche Recipe Ingredients

For the Crust:

• 1 ¾ cups all-purpose flour
• ½ cup unsalted butter (cold, diced)
• 3–5 tablespoons ice water

For the Filling:

• 1 pound asparagus, trimmed
• 4 large eggs
• 1 ½ cups heavy cream
• 1 cup grated Gruyère or Fontina cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• Pinch of nutmeg (optional)

How To Make Barefoot Contessa Asparagus Quiche Recipe

1. Prepare the crust dough: Pulse flour, butter, and a pinch of salt in a food processor until crumbly. Add ice water gradually until dough comes together. Form into a disk, wrap, and chill 30 minutes.
2. Roll out and pre-bake crust: Roll dough to fit a 9-inch tart pan, press into pan, prick bottom with fork, and chill 15 minutes. Preheat oven to 375°F. Line with parchment, add pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes; cool slightly.
3. Blanch the asparagus: Boil salted water, blanch asparagus 2–3 minutes until tender. Transfer to ice bath, dry, and trim to fit tart pan.
4. Make custard filling: Whisk eggs, heavy cream, salt, pepper, and nutmeg (if using).
5. Assemble quiche: Arrange asparagus in crust, sprinkle cheeses, and pour custard over evenly.
6. Bake quiche: Bake 30–35 minutes at 375°F until filling is set and golden brown.
7. Cool and serve: Let cool 10 minutes before slicing; serve warm or at room temperature.

Recipe Tips

• Can I use store-bought crust?
  Yes, refrigerated pie crust works if you want to save time.
• What’s the best cheese for quiche?
  Gruyère is classic, but Fontina, Swiss, or cheddar work well too.
• Can I add more vegetables?
  Yes, mushrooms, leeks, or spinach make great additions—just cook them before adding.
• How to avoid soggy crust?
  Pre-bake (blind bake) the crust and cool slightly before adding custard.
• Can this be made ahead?
  Yes, bake the quiche and refrigerate up to 2 days; reheat in the oven before serving.

What To Serve With Asparagus Quiche

This quiche pairs beautifully with:

• Fresh fruit salad
• Mixed greens with vinaigrette
• Roasted potatoes or hash browns
• Mimosas or iced tea for brunch

How To Store Asparagus Quiche

Refrigerate: Cover and refrigerate for up to 3 days. Reheat slices in a 325°F oven or microwave briefly.

Freeze: Wrap tightly in plastic and foil; freeze up to 2 months. Thaw overnight in refrigerator and reheat before serving.

Asparagus Quiche Nutrition Facts

• Calories: ~410
• Protein: 12g
• Carbohydrates: 25g
• Fat: 30g
• Fiber: 2g
• Sodium: 470mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without cream?
Yes, use half-and-half or whole milk, though quiche will be slightly less rich.

Do I need to peel asparagus?
No, just trim woody ends; peeling is optional for very thick stalks.

Can I use puff pastry instead of pie crust?
Yes, puff pastry works for a flakier texture but watch for shorter baking time.

Why is my quiche watery?
Overcooked or improperly drained vegetables can release moisture into the custard.

Try More Recipes:

• Ina Garten Spinach Quiche Recipe
• Ina Garten Buttermilk Pancakes Recipe
• Ina Garten Broccoli Quiche Recipe