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Asparagus Quiche

Asparagus Quiche

When brunch is served, a classic quiche often finds its place on the table. This particular quiche offers a delicate balance of asparagus, cheese, and egg, baked in a buttery, flaky crust that’s sure to satiate the most discriminating tastes. A touch of curry and cayenne pepper give it an extraordinary flavor and subtle bite.





  1. Pastry: Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl).
  2. Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
  3. Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
  4. Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
  5. Filling: Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
  6. Melt butter in a small sauté-pan over medium heat.
  7. Add curry and cayenne pepper; cook one minute.
  8. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
  9. In a small bowl beat, eggs, milk and salt.
  10. Heat oven to 375 degrees F.
  11. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top.
  12. Bake for 30-35 minutes or until custard is set and golden.

40 min Prep Time
35 min Cook Time
6 Servings

Nutritional Info: Total Calories: 420, Calories from Fat:258, Total Fat: 28.7g, Saturated Fat:16.9g, Cholesterol: 210mg, Sodium: 796mg, Total Carbohydrate: 26.2g, Dietary Fiber: 2.5g, Sugars: 3.9g, Protein: 15.9g

Source: Challenge Home Economist

Recipe and photo credit: Challenge Dairy -


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