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Spring Quiche with Asparagus and Artichoke Hearts

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We recently visited Paris, France. You can’t think of France without thinking about the food, quiche, in particular. Lovely, creamy, eat for days quiche. This Spring Quiche with Asparagus and Artichoke Hearts is so good it almost melts is your mouth.
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Spring Quiche with Asparagus and Artichoke Hearts in a white baking dish

Spring Quiche with Asparagus and Artichoke Hearts:

When we got home from France I came up with an idea for a creamy spring vegetable quiche, Out came the rolling pin, the flour, butter, cream and cheese. A short while later I was in heaven. This quiche is so lovely I serve it at baby showers and girls brunch.

 

A rolling pin covered in flour next to pie crust

 

The Filling:

This Spring Quiche with Asparagus and Artichoke Hearts is a mixture of pastured eggs, heavy cream, sautéed asparagus, chopped artichoke hearts, eggs and Gruyere cheese.

 

Spring Quiche with Asparagus and Artichoke Hearts before baking, in a white baking dish Baked to golden perfection.

Spring Quiche with Asparagus and Artichoke Hearts in white baking dish with salad in the background

 

Quiche isn’t Just for Breakfast:

Lovely served as dinner with a salad…and even lovelier for breakfast…for days to come.

Spring Quiche with Asparagus and Artichoke Hearts in a white dish on a white tablecloth

Love Quiche and Want More Recipes?

Try this version…

Homemade Spinach and Bacon Egg Quiche in a pie crust

 

The Recipe: Spring Quiche with Asparagus and Artichoke Hearts

Tips and must haves: I use this pie crust recipe. If you need a gluten free crust, I love the All Butter Gluten Free Crust from Whole Foods Market. If crust begins to brown too much, cover with strips of aluminum foil leaving the center of quiche exposed.

You will need a good knife, a rolling pin, sea salt and a pie plate. My pie plate (affiliate link) is really pretty, inexpensive and nothing sticks to it!

Print Pin
4.84 from 6 votes

Spring Quiche with Asparagus and Artichoke Hearts

A lovely, creamy quiche filled with spring vegetables. You can use the crust recipes I have linked above or your favorite recipe. If edges of crust begin to brown too much, cover the crust with foil leaving the center of quiche exposed.
Course Breakfast
Cuisine French
Keyword classic recipe, easy breakfast recipe, easy brunch recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings
Author Linda Spiker

Ingredients

  • 1 pie crust

Quiche Filling:

  • 1 Tablespoon butter
  • 10 asparagus spears cut into 1/2” pieces and sautéed in butter till soft
  • 10 Artichoke hearts packed in water drained, chopped
  • 3 large eggs
  • 1 ½ cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup grated Gruyere a sharp yellow cheese

Instructions

  • Preheat oven to 425 and place oven rack in lower third of oven.
  • Spread pie plate with butter or spray with organic non stick spray
  • Place pie crust in pie plate. (see recipe suggestions above)
  • Trim crust and pinch the edges if desired
  • Trim the last few inches off the asparagus and discard. Cut remaining stalk into 1/2" pieces, sauté in butter till soft. (6 mins)
  • While asparagus cooks, place artichoke hearts between two paper towels and squeeze out excess water. Chop.
  • In a large bowl whisk together, eggs, cream, sea salt, and pepper. Then gently stir in vegetables and cheese.
  • Pour into pie crust.
  • Bake for 25-30 minutes, till golden and center is set. About halfway through cooking time I fold then strips of foil and cover the crust, leaving the center of the quiche exposed. This prevents the crust from getting too brown.
  • When quiche is golden and center is firm, remove from oven, allow to cool and serve.

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Reader Interactions

Comments

  1. 5 stars
    I love artichoke hearts! What a delicious veggie to add to a quiche! I’m going to try your recipe next!

  2. Thanks so much for delicious looking recipe Linda! Since we watch fat contact, I was thinking of subbing fat free half and half for the cream and low fat swiss for the gruyere! Hope that won’t change the taste too much, but willing to try it! 🙂

  8. I will be making this quiche today! I love asparagus and artichoke! Great for brunch!!!!!!!!!
    thank you

  9. I made it and it was fabulous! I didnt have heavy cream on hand so I added two tablespoons of dry coffee creamer (plain) to the milk. It was the perfect dinner. Gone in 30 minutes.

  14. Great looking crust!!! I love anything made with pie crust. Got me a big ole bag of asparagus in the fridge right now, just waiting to be made into something delicious…this recipe is calling my name!

  15. I love this quiche and so does my family. We have made it twice now and it is fabulous. There is never any leftovers. Thankyou for a terrific and simple recipe.

  16. 4 stars
    I just wanted to know why you didn’t blind bake the crust? I ask because most quiche recipes call for blind baking the crust.

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