Spring often brings on a whopping case of wanderlust at our house. In the past our lifestyle didn’t allow for much travel. We had too many kids, schedules and responsibilities. If we did go on a trip, it was in a car, for a big extended family vacation. Which is great and perfect for our needs at the time. But now that the nest is empty, we have a lot more freedom to do what we want, when we want. After our first trip to Europe (Italy) last year, we decided we needed a repeat. So we have a trip planned in May. We will be visiting London, Paris, and Ireland!
You can’t think of France without thinking about the food. Quiche, in particular. Lovely, creamy, eat for days quiche.
In my daydreams I conjured up a creamy spring vegetable quiche, and promptly decided waiting till May was not an option! Out came the rolling pin, the flour, butter, cream and cheese. A short while later I was in heaven. This quiche is so lovely and subtle and well, it melts in your mouth.
A gorgeous buttery pie crust….
…filled with sautéed asparagus, chopped artichoke hearts, eggs and Gruyere.
Baked to golden perfection.
Lovely served as dinner with a salad…and even lovelier for breakfast…for days to come.
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!
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.
- 1 pie crust
- 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 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup grated Gruyere a sharp yellow cheese
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.
More Fun Options for those with restricted diets!
Several of my blogging friends collaborated to bring you a variety of spring quiches all featuring asparagus.
Crustless Spring Quiche from Recipes to Nourish
Gluten and Dairy Free Crustless Quiche from Dr. Karen Lee
Egg Free, Dairy Free Quiche with Grain Free Crust and Spring Vegetables from Eat Beautiful
Enjoy! ~ Linda Spiker
MAY I PLEASE ASK A LITTLE FAVOR?
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I love artichoke hearts! What a delicious veggie to add to a quiche! I’m going to try your recipe next!
Thanks Karen! And thanks for thinking of this idea!
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! 🙂
I haven’t done that so I can’t say! And I am definitely a proponent of eating fat so…
I love artichoke hearts and asparagus AND quiche! I love the simplicity of the ingredients.
I love a good quiche, this sounds wonderful with all the spring veggies!
This is a great way to use up leftover asparagus. I am going to have to try and make this one!
loving the flavors in this quiche. I’ve used asparagus often but not the artichokes. Will have to give it a go.
you had me at artichoke hearts! I love making things like this for the week so i can grab breakfast and go – I can’t wait to try this!
I will be making this quiche today! I love asparagus and artichoke! Great for brunch!!!!!!!!!
Awesome! seriously it melts in your mouth!
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.
Great! I LOVE this quiche, so creamy and lovely. I am so glad you liked it!
LOVE quiche! Asparagus + Artichoke pair so beautifully! Another fab recipe! Thanks Linda.
Oh my goodness. This sounds so gourmet with asparagus and artichokes! And that cheese… Yum!
I love a good spring quiche – especially when it’s loaded with asparagus AND artichokes. So delicious!
Love this seasonal recipe, Linda! We had something similar today and everyone loved it!
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!
Thanks Kelsey! I am a crust girl too;)
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.
You are welcome Margie! I am so glad your family loves it!
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.
Honestly, I made it the first time without the blind bake and thought it worked so well I just never saw the point of adding a step!