Roasted Asparagus and Gruyere Quiche
Mix up dinner tonight with this tasty Roasted Asparagus and Gruyere Quiche!
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My wife hates quiche. You’d think quiche beat her up and stole her lunch money when she was a kid. To be fair, she doesn’t love scrambled eggs either…but still. Quiche is like her arch-nemesis in the food world.
But then she became pregnant. And for those of you who’ve been pregnant (or lived with someone pregnant), you know that pregnancy messes with your taste buds. And now my wife loves quiche. That’s right. She and quiche made up and buried the hatchet. And now they’re best friends.
Ok, so maybe best friends is a little far-fetched, but I’m not kidding when I say that my wife likes quiche now. And not just likes…she actually craves it! I’ve always been a fan of delicious quiches, but I rarely make them at home since it usually means I’m stuck eating the whole thing. But we stumbled across a delicious roasted veggie quiche a couple months on one of our trips to Vermont. My wife took a nibble of said quiche, and the rest was history.
Now that quiche is fair-game in our house again, I decided to whip up a fun version for dinner the other night. My wife walked into the back door after a long day at work, and the first words out of her mouth were, “I need a slice of that quiche!” Really? This is the same woman who used to look at quiche with utter disdain. But, hey, I love quiche, so I’m not about to complain about her new-found love. Pregnancy does some crazy things to your taste buds!
I was at the grocery store the other day, and they had some of the most amazing looking asparagus. That’s when the idea for this Roasted Asparagus and Gruyere Quiche took root. Our neighbors taught us an awesome trick to shave Parmesan cheese on asparagus after roasting it…so I took this trick and altered it a bit.
I picked up a block of Gruyere cheese to go with the asparagus. Gruyere is a harder Swiss cheese that is well-known for it’s baking and melting uses. (In fact, Gruyere is the traditional cheese for French Onion Soup, and it’s often used in fondues, too.) Oh, and the nutty flavor partners quite well with roasted asparagus. Just sayin’.
So off I went to whip up this Roasted Asparagus and Gruyere Quiche. I pulled out my 8″ tart pan. You guys know about my love for Fat Daddio’s bakeware by now! This Tart/Quiche Pan features a removable bottom, which makes removing the baked quiche a cinch. I mean look at that quiche!
I give the bakeware all of the credit here. The anodized aluminum pan reaches baking temperatures faster and cools quicker than other types of pans. That’s incredibly important when baking things with a delicate pie crust…like this Roasted Asparagus and Gruyere Quiche!
The holidays are quickly approaching, so it’s definitely time to do an inventory of your bakeware. Warped baking pans? Scratched tart pans? Give yourself an early present and upgrade your bakeware before the holidays! Santa won’t mind one bit…especially if you use that new bakeware to bake him some treats. Fat Daddio’s pans are available at many fine kitchenware retailers, or you can also grab ’em online at Amazon.
Did you make this Roasted Asparagus and Gruyere Quiche at home? Leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog).
Still hungry? Check out these other tasty favorites, too:
Creamy Pasta Alfredo with Asparagus and Crispy Prosciutto
Skinny Asparagus Soup
Sausage and Green Apple Quiche
Parmesan Roasted Cauliflower
Roasted Asparagus and Gruyere Quiche
Ingredients
For the Roasted Asparagus
- ½ lb asparagus spears
- 1 Tbsp olive oil
For the Quiche
- 1 unbaked pie crust homemade or store-bought
- 3 large eggs lightly beaten
- ½ cup milk
- 1/3 cup heavy cream
- 2 Tbsp fresh Italian parsley minced
- ½ tsp salt
- ½ tsp black pepper
- ½ cup Gruyere or Swiss cheese grated
Instructions
For the Roasted Asparagus
- Preheat oven to 400°F.
- Trim off the thick bottom portions of asparagus spears. If desired, use a vegetable peeler to remove the thicker skin at the bottom of each stalk.
- Line a baking sheet with foil and arrange spears in a single layer. Drizzle with olive oil and rub asparagus until each spear is well coated with oil.
- Roast at 400°F for 10-12 minutes.
- Remove asparagus from oven and set aside.
For the Quiche
- Roll out the pie dough into an 11” circle. Carefully press dough into an 8”x2” tart pan. Pinch off any excess dough, and place pan in freezer for at least 30 minutes.
- Preheat oven to 425°F.
- Using a fork, prick bottom and sides of dough 10-12 times.
- Bake pie crust for 10-12 minutes, or until it just begins to turn golden brown.
- Remove crust from oven and set aside.
- Reduce oven temperature to 350°F.
- Chop roasted asparagus into 1” pieces; set aside.
- In a large bowl, beat the eggs until well combined. Add milk, cream, parsley, salt, pepper and Gruyere; stir until well combined. Fold the chopped asparagus into the egg mixture.
- Pour mixture into prepared pan. (Note: The mixture should come to about 1” below the top of the pan.)
- Bake at 350°F for 50-55 minutes, or until top of quiche is set and golden brown in color. (Note: To test for doneness, insert a knife into center of quiche. If it comes out clean, then quiche is done.)
- Let cool for at least 5 minutes before slicing into wedges. Garnish each slice with freshly ground black pepper and a drizzle of olive oil before serving. (Note: Can be served hot or at room temperature.)
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Love this quiche! And you’re right – it’s about time I updated some of my bakeware. I don’t think I’ve made quiche since…. oh, yeah… since *someone* accidentally threw away the bottom of my quiche pan!
Hahaha! I wonder who that “someone” was, Renee? It’s ok, I had a mini tart pan one time, and *someone* threw away the little bottoms during a move. A tart pan with no bottoms is pretty darned useless. Time to grab some pans and make a quiche again! 🙂
Love this quiche too!
Thank you so much, Phronsie…it’s a fun (and delicious!) one! 🙂
This post is hilarious! I’m so glad your wife and the quiche kissed and made up! My arch-nemesis is the Lima bean – gross! I do love quiche though and roasting the asparagus was a brilliant move.
Ahhh…the lima bean! That little bean is quite the arch-nemesis. I totally get it. I think it’s time for you to call the lima bean and have a hug fest. Maybe toss ’em in a quiche? 😉 Thanks, Rachelle!
Hi David! I have made asparagus quiche! The roasted asparagus takes it to a higher level! My arch-emesis in the veg world s okra – slimy YUCK!
Ah okra. I get that one, too! I love okra in gumbo or some stews, but I totally get it…it does indeed have a tendency to turn slimy. Believe it or not, we actually grew okra this year in the garden. It was just one plant…kind of an experiment just because it sounded like fun. It wasn’t half-bad either. We tossed it some Thai green curry last week, but I think we let it sit on the plant too long because the skin was way too tough. Either way, quiche wins out! 🙂
I just checked out your Fat Daddios Amazon link and I’m impressed – their prices are a lot lower than what I was expecting them to be! And David – what a quiche – glad Mrs Spiced and Quiche made up – now she can enjoy it – at least for the next 3-4 weeks?! I couldn’t stand coffee when I was preggers – but coffee and I rekindled our friendship shortly after Lil Shashi came around – hopefully Mrs Spiced and Quiche remain friends…
I totally agree, Shashi! I won’t even tell you what the prices were when I worked at that kitchenware store. But they were one of our top sellers for bakeware! You know you need a new tart pan…or bread pan…or cake pan. Ah, the list goes on and on. Anyhoo, quiche. Laura loves it now! I find the whole thing to be so darned funny. But I’m also incredibly grateful as quiche is one of my favorite foods…and now we can eat it again! Hopefully it stays that way. 🙂
I am so glad your wife and quiche are friends now because quiche is awesome! This looks so good, save me a slice David!
Haha…thanks, Manali! I might have eaten this whole quiche (with the help of my wife) already, but I will totally save you a slice out of the next one! 🙂
Sniff, Sniff, Sniff..I smelled this quiche a million blogs away! Love the combinations here and glad to hear your wife has rekindled the, “quiche relationship”, but don’t get used to it, our taste can switch over night when pregnant. I hated liver growing up like H.A.T.E before I changed my eating habits, it’s was one of my faves. Thanks for sharing this!
Hahaha…hilarious, Tonya! Yeah, I’m starting to realize that whole thing about taste buds going wonky when you’re pregnant. But so far it’s working out to my advantage since quiche is back on the menu…maybe I should make a bunch of quiches real fast before her tastebuds change again? 🙂 And liver? No. I can’t. I just can’t.
David, David, David … having to eat the whole thing is something I’d never describe as being “stuck” with! Setting that aside, though, I was admiring your beautiful quiche, thinking how those refrigerated crusts at Trader Joes would make this a snap. But then found myself lamenting the perplexing lack of bacon (to be fair, even when I see a plate full of bacon, I usually think, “Shouldn’t that come with a side of bacon?”) … and that’s when it hit me: I’m going to make this quiche in a bacon-weave crust!
Haha…well played, Jeff. Well played. There is nothing wrong with getting stuck with a whole quiche. But then again, after like 4 nights of quiche, you do kinda crave something different, ya know? You totally could grab a refrigerated crust here. It would really turn this into a super easy (dare I say weeknight?) meal. Thanks for calling out the lack of bacon. You know, bacon totally would have made this better. After all, bacon makes everything better! And a bacon-weave tart crust? Oh man, you are onto something big here. That’d be like the Mona Lisa of quiches! I’d pay money just to look at that one!
You had me at roasted asparagus, but then you threw in words like gruyere and quiche… my taste buds went into drool mode! I have never met a quiche I don’t like (i’m opposite your pre-pregnant wife), and this one looks fabulous! Must.Have! Cheers and thanks for sharing the YUM! 😉
Haha…thanks, Cheyanne! I had a blast making this quiche, and then of course eating it was another whole level of awesome. I totally need to make more quiches now! 🙂
I’ve NEVER had quiche, but it’s the same story with my mom and dad- my dad LOVES quiche and my mom won’t let him order it if she’s at the table 🙂 So strange! It’s definitely a polarizing food. The roasted asparagus in this sounds AMAZING.
Oh my gosh, you totally need to find a quiche…like today! I don’t understand why it’s so polarizing…but it kinda is! I think it all comes down to the eggs. If you like egg-y foods, then quiche is right up your tastebud alley. If eggs aren’t your thing, then quiche is definitely your arch-nemesis in the foodie world. Oh and that roasted asparagus? I could eat the whole tray of that just by itself! 🙂
So David, don’t waste your time and make as many quiches as possible because you never know what happenes with your wife’s taste buds in a few weeks. You should consider a pumpkin quiche, then an apple one, and probably a lavender one:) Don’t thank me for these fantastic ideas!
I hear ya, Ben! I’m realizing that I should be making a quiche a night right now…just in case her tastebuds change in the next few weeks. That would be a travesty! Pumpkin quiche, eh? I think you could totally be onto something here! Maybe sweetened with maple syrup? But not too sweet…it would still need to be in the savory category. Hmmm…my mind is whirring now!
Pumpkin, bacon/ham, sage/rosemary/thyme, and smoked paprika. Maybe some feta, ricotta, or even blue cheese. If you’d love somne sweet notes, I would choose caramelized red onion. Go classic:)
Oh man…you need to stop, Ben! I’ll be making quiches for the next 6 weeks at this rate…or wait, maybe you should just keep on going. Haha!
Well, thank God your wife became pregnant and developed a taste for quiche!!! I love quiche! it’s like one of my fave things to eat and this one looks amazing!!! love the gruyere and roasted asparagus! delicious!
I totally agree with you here, Alice! I was stunned when she not only would eat quiche…but actually craved it! What the what? Who are you?? 🙂 Now I want to make quiche like every night of the week…haha!
I am dreading pregnancy, as I really don’t want it to mess with my tastebuds. I love ALL food.
I love quiche too, and although I think of it as more of a spring dish, this sounds really comforting.
Hey, you never know though Dannii! You might find a new-found love for food. Haha…as if loving food more could be a thing! My wife definitely had some struggles with smells and flavors at first, but it settled out pretty quickly…and then she discovered new things that she had previously hated. Like quiche! 🙂
I haven’t had quiche in FOREVER! and I love, love, love quiches, of pretty much all kinds and flavors. Asparagus and gruyere are one of my favorite combos though, I might just have to make this one soon.
Great recipe my friend!
#WolfpackFrenchie
Why thank you, kind sir! Quiches are one of my favorites, too, and I suspect quiche will be served quite often around here in the coming months. I have no idea why it’s been so long…enjoy, Mike!
Man this looks like pure perfection – Quiche rocks! I bet some of that smoked salmon or a savory bacon/pancetta would be awesome in this, too. #WolfPackBakers
Haha…you’re right, Kevin! Maybe I should have used some of that leftover smoked salmon in this quiche. Next time! 🙂
Baaahahahaha, quiche beat her up and stole her lunch money. That’s pretty rough. This looks delicious though!
Watch out for this quiche, Amy…it packs a serious punch! 🙂
Mate this is flavor perfection and I’d love well..not just a slice but the whole thing. You went one better using asparagus over spinach in there- Nice one!
Also, pregnancy totally does weird things to the taste buds. It’s scientifically proven.
Did pregnancy do weird things to your brain, too? No way! Haha. Just kidding! Yeah, we don’t eat asparagus enough…every time we roast it, I’m like I need to do this more! So I finally did…and tossed it into this delicious quiche. 🙂
What a cute story! My friends that have had babies always talk about not liking the smell of certain things like those air freshener plug-ins. One friend had to go through her house and take all of them out! So happy your wife now loves quiche because she was totally missing out! LOL! I love a good quiche and this one looks so good! Getting ready to pin it! Oh and my all time food nemesis would be beets. I HATE them. LOL!
Haha! The plug-ins, huh? Laura hasn’t had an issue there…but I gotta say that I’m loving her newfound addiction to quiche. 🙂 And yes to the beets. I keep trying them, but eh…they just never seem to taste very good. Maybe I need to try them in a different type of recipe sometime. Like a cake. Haha!