If you're looking for a flavorful, veggie-loaded dish that works for brunch, lunch, or even a light dinner, this asparagus and feta quiche might just be your new go-to. With the tangy pop of feta and the tender snap of roasted asparagus, it's everything you love about a homemade quiche in one easy-to-make dish. Whether you’re diving into quick quiche recipes on a busy weeknight or meal-prepping a make ahead quiche for guests, this one is a crowd-pleaser that tastes gourmet without the stress. Plus, this is a great way to ease into how to make a quiche if you’re new to it—simple steps, classic ingredients, and unbeatable flavor.
Asparagus and Feta Quiche
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast, Main Course
Cuisine French, Mediterranean
9-inch pie dish or tart pan If you don’t have one, a small baking dish can work in a pinch.
Mixing bowl A medium-sized bowl to whisk your egg mixture.
Whisk Or a fork if that’s what you’ve got!
Skillet To lightly sauté the asparagus for extra flavor.
Oven Preheated to 375°F (190°C) for that perfect golden top.
- 1 prepared pie crust store-bought or homemade—your call
- 1 tablespoon olive oil
- 1 bunch fresh asparagus trimmed and cut into 1-inch pieces
- 4 large eggs
- 1 cup whole milk or half-and-half for a richer texture
- 1/2 cup sour cream
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese optional for added meltiness
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh chives or parsley optional garnish
Preheat your oven to 375°F (190°C).
Roll out your pie crust and press it into your dish. If using a homemade crust, pre-bake it for 5–7 minutes to prevent sogginess.
Sauté the asparagus
in olive oil over medium heat for about 4–5 minutes until bright green and slightly tender. This helps bring out its flavor before baking.
In a mixing bowl
whisk together the eggs, milk, sour cream, garlic powder, nutmeg, salt, and pepper. This will give your quiche that fluffy, custardy texture that sets it apart from dense versions.
Layer the asparagus
and crumbled feta in the crust. If using mozzarella, sprinkle that in too for a gooey, cheesy touch.
Pour the egg mixture
over the top, making sure everything’s evenly distributed.
Bake
for 35 minutes, or until the center is set and the top is golden. Let it cool for 10 minutes before slicing—it’ll hold together better and the flavors will mellow.
Garnish
with fresh herbs if you're feeling fancy!
Pair It With
- A citrusy arugula salad with lemon vinaigrette for a light, crisp contrast.
- Chilled white wine like a Sauvignon Blanc or Pinot Grigio.
- Roasted potatoes or hash browns if serving as part of a hearty brunch.
FAQs
1. Can I make this crustless?
Absolutely! For those looking into crustless quiche recipes easy and light, just skip the crust entirely and grease your dish well. The result is still delicious and even a bit healthier.
2. What type of feta is best?
Go for block feta in brine for the creamiest texture and most robust flavor. Pre-crumbled works, but it tends to be a bit drier.
3. Is this freezer-friendly?
Yes, it’s a perfect make ahead quiche. Once it cools, wrap tightly and freeze. Reheat in the oven at 350°F until warmed through.
4. Can I swap out the asparagus?
Definitely. Spinach, zucchini, or even roasted red peppers would be great. This is one of those easy quiche recipes simple enough to customize.
5. Is this a good breakfast option?
It’s ideal for breakfast quiche recipes easy to grab-and-go. Serve warm or at room temp.
