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Creamy Asparagus Quiche

Creamy Asparagus Quiche
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Quiche takes a turn for the decadent with this Creamy Asparagus Quiche — perfect for your Easter menu planning or to add a touch of green to your St. Patrick’s Day table. It takes a few extra steps to get the smooth filling perfect, but we think it’s totally worth it.

Just ask the pile of crumbs left on the pie plate at the end of a recent Yankee Editorial staff meeting…

Spring is coming, folks. I promise, it is! If you’re like me and you like to hurry things along one easy way to get yourself thinking and feeling spring is to lighten up your menu and start adding some early spring produce to your dishes. Since I love asparagus, those bright green spears are the first things I reach for.


In this quiche, the asparagus is joined by baby portabella mushrooms and thinly sliced shallots, along with a generous handful of Swiss cheese, to pack in plenty of flavor.

The extra steps come with the eggs/milk part of the process. Instead of relying on a large amount of eggs to set the filling, you’re going to reach for the heavy cream and prepare a savory custard.

Once the cooked asparagus, mushrooms, and shallots are in place and topped with cheese, heavy cream is scalded and then cooled before being slowly whisked into a bowl of beaten eggs. Then the liquid is poured over the filling, and into the oven it goes.

I like my asparagus in trimmed spears on top of the quiche so I wait until the liquid has been poured before gently placing them on top.

Out of the oven the quiche smells wonderful, but how could it not? Buttery crust, eggs, cream, cheese, and veggies sure know how to work together.

At first bite I thought the quiche hadn’t baked long enough — that’s how smooth and creamy the custard filling was. I inspected my slice with confusion. The knife tester had come out clean and the slice was neat and tidy, but since I’d never had a bite of quiche melt in my mouth before, I thought something must have been wrong with it.

Turns out there was just something wrong with me. I cautiously served a slice to our Web Editor Brenda and she declared it “the best quiche I’ve ever had.” Whew!

Next time you’re craving quiche, or if company is coming for brunch, give this one a try. You can always swap out the veggies for your favorites, or lighten it up by using half milk and half heavy cream, but you’ll lose out on some creaminess with the calories.

Happy spring! Bring on the green!

Click to view and print the recipe for Creamy Asparagus Quiche.

Aimee Seavey


Aimee Seavey


Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for through blogging and social media outlets.

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