This Asparagus and Pea Quiche is a light and flavorful spring dish featuring tender vegetables, creamy goat cheese, and a wholesome whole wheat crust. It’s the perfect make-ahead brunch recipe that’s just as delicious warm or cold. When it comes to spring recipes, nothing beats the fresh taste of an Asparagus and Pea Quiche.
Table of Contents
Ingredients
- Eggs & milk β Form the creamy custard base for structure and richness
- Asparagus & peas β Add freshness, texture, and vibrant spring flavor to the Asparagus and Pea Quiche
- Goat cheese or ricotta β Brings creaminess and a tangy or mild creamy contrast
- Lemon zest β Brightens the filling and enhances the veggie flavors
- Fresh herbs (parsley or basil) β Add freshness and aromatic depth
- Salt & pepper β Essential seasoning to balance and highlight flavors
- Shallot β Used raw as a topping for a mild bite and beautiful finish
- Whole wheat & all-purpose flour β Combine for a sturdy, flavorful crust
- Olive oil or butter β Binds the crust and adds richness
- Cold water β Helps bring the crust dough together without overworking in your asparagus and pea quiche.
Alternative Ingredients
- Goat cheese or ricotta with feta, cream cheese, or shredded mozzarella for a different variation of asparagus and pea delightful quiche.
- Lemon zest β Use a splash of lemon juice or a pinch of dried lemon peel
- Fresh herbs (parsley or basil) β Try chives, dill, or a mix of dried Italian herbs
- Shallot β Use a few thin slices of red onion or skip for a milder finish
- Whole wheat flour β Sub with more all-purpose or spelt flour for a lighter crust
Nutritional Benefits
- Supports muscle health β Thanks to high-quality protein from eggs and cheese
- Aids digestion β Fiber from whole wheat crust and spring vegetables
- Boosts immunity β Antioxidants and vitamin C from peas and herbs
- Supports healthy vision β Eggs contain nutrients that help keep your eyes healthy
- Supports bone strength β Calcium and vitamin D from dairy ingredients
- Encourages heart health β Olive oil provides heart-friendly fats
- Reduces inflammation β Fresh herbs and veggies offer anti-inflammatory compounds
- Helps with satiety β Balanced fats, protein, and fiber help keep you full longer after enjoying your asparagus and pea quiche.
Expert Tips
Use room temperature eggs for a smoother custard that bakes evenly.
Lightly grease your tart pan, even if itβs nonstick, to ensure easy release.
Donβt overmix the crust doughβstop as soon as it holds together to keep it tender.
Bake on a lower oven rack to help the crust stay crisp on the bottom.
Let the quiche rest 10β15 minutes before slicing for cleaner cuts and better texture.
Chill leftovers uncovered at first, then cover to prevent the crust from going soggy.
FAQs
Yes! Bake it up to 2 days in advance and reheat gently in the oven or enjoy cold.
Yes, it prevents a soggy bottom and ensures the crust stays crisp under the filling.
Absolutelyβjust pre-bake it according to package directions before adding the filling.
You can use 1 tsp of dried herbs like Italian seasoning or dried basil instead.
Yes, use a dairy-free cheese and unsweetened plant milk like oat or almond.
Yes, bake first, cool completely, and freeze slices individually for easy meals.
The center should be just set and no longer jiggly, with slightly golden edges.
Serving Suggestions
This asparagus and pea quiche pairs perfectly with a light mixed greens salad or a tangy vinaigrette for a refreshing contrast. For added heartiness, serve it alongside roasted potatoes or a grain-based salad like quinoa.
Storage Suggestions
Store any leftover quiche in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 1 month. Using proper storage techniques ensures your asparagus and pea quiche remains delicious.
Youβll also enjoy:
- Dill Pickle Egg Salad
- High Protein Crepes
- Baked Pancakes From Mix
- Sweet Potato Egg Bites
- Cottage Cheese Egg Bites
- Sausage Breakfast Sandwich
Asparagus and Pea Quiche
Equipment
Ingredients
For the crust:
- 3/4 cup whole wheat flour (90 grams)
- 1/2 cup all-purpose flour (60 grams)
- 1/2 tsp salt
- 1/3 cup olive oil (or melted butter)
- 3-4 tbsp cold water
For the filling:
- 6 large eggs
- 3/4 cup milk
- 1 shallot finely sliced
- 1/2 cup asparagus trimmed and chopped into 1-inch pieces (plus a few whole tips for topping)
- 1/2 cup peas (fresh or thawed frozen) (plus a small handful for topping)
- 1/3 cup soft goat cheese or ricotta (optional but highly recommended)
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley or basil
- salt and pepper to taste
Instructions
Blind Bake the Crust
- Preheat oven to 375Β°F (190Β°C).
- In a medium bowl, whisk together whole wheat flour, all-purpose flour, and salt.3/4 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 tsp salt
- Add olive oil (or melted butter) and stir with a fork until crumbly. Gradually add cold water, one tablespoon at a time, until the dough just holds together.1/3 cup olive oil, 3-4 tbsp cold water
- Press the dough evenly into a 9-inch tart or pie pan. Use your fingers or the bottom of a measuring cup to flatten the base and sides evenly.
- Prick the base and sides well with a fork to prevent puffing
- Bake for 12β15 minutes, until the crust is lightly golden and feels dry to the touch. Set aside to cool slightly.
Prepare the Filling
- In a large bowl, whisk the eggs and milk until smooth.6 large eggs, 3/4 cup milk
- Stir in lemon zest, chopped herbs, salt, and black pepper.1 tsp lemon zest, 2 tbsp chopped fresh parsley or basil, salt and pepper to taste
- Fold in the chopped asparagus, peas, and half the goat cheese or ricotta. (save some asparagus and peas for decorating, optional)1/2 cup asparagus
Assemble and Bake
- Pour the filling into the blind-baked crust. Dot with remaining cheese.
- Artfully arrange the asparagus tips, peas, and shallots on top of the quiche before baking.
- Bake for 30β35 minutes, or until the center is set and the top is lightly golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Crust options: For a quicker option, use store-bought pie crust.
- Dairy-Free Option: Swap the goat cheese or ricotta for dairy-free cheese and use plant-based milk.
- Vegetable Substitutes: Feel free to swap asparagus with spinach, broccoli, or zucchini for a different flavor.
- Freezing Tips: To freeze leftovers, wrap slices tightly in plastic wrap and foil before storing in a freezer-safe bag for up to 1 month.
- Make-Ahead: You can assemble the quiche a day in advance and refrigerate it, then bake when ready.
- Herb Variations: Fresh thyme, chives, or tarragon also work beautifully with this quiche.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Fantastic breakfast for dinner! Family loved it!
Yummy and delicious, simple recipe!